With White Wine and Cilantro
When I was in high school I often stayed at my best friend's house for sleepovers. Her mom used to make this pasta quite often and the recipe has stayed with me through the years. I've tweaked it a bit since, but in my mind, this will always be Mrs. G's Shrimp Pasta.
1 package of fettuccine pasta
1 lb of raw peeled large shrimp (I buy frozen shrimp, taw it and peel it myself)
3-4 ripe stem tomatoes
1 cup of white wine (or white cooking wine)
salt and pepper
1 tbsp garlic powder
2 cups of grated parmesan
1 cup of chopped up fresh cilantro (or to taste)
Boil the past per package instructions. Drain, splash with a little olive oil and mix in order to prevent sticking.
While the pasta cooks, peel and small dice the tomatoes.
In a large frying pan heat up 3-4 TBSP of olive oil (the olive oil is not just meant to cook the ingredients, but also to coat the pasta later which is why I use a bit more of it). Add the tomatoes and season with salt and pepper. Cover and cook undisturbed for 3-4 minutes.
Add the peeled shrimp and cook stirring occasionally until it turns pink. Add the garlic powder and white wine and cook for 30 sec - 1 min.
Mix the cooked tomatoes and shrimp (including all juices) with the pasta. Add the parmesan cheese and cilantro and stir until well combined (NOTE: the cilantro is what gives this pasta its unique taste so I like to use more of it, but if you are not a big fan of cilantro, you can reduce it as needed).
This pasta goes best with your favorite chilled white wine or rose.