Ingredients
- 1 lb Anna Fettuccine
- lb raw Shrimp, peeled & deveined
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 4 fillets Cento Flat Fillets of Anchovies
- 4 cloves Garlic, minced
- 1 tsp Cento Crushed Red Pepper
- 1 cup Cento Traditional Passata
- 1/2 cup Dry White Wine
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 2 tbsp Fresh Parsley
Directions
Cook fettuccine according to package, drain and set aside. In a large skillet, heat olive oil over medium heat. Add shrimp, chili flakes, garlic, and anchovies. Allow shrimp to cook for 1â-2 minutes per side, or until pink and slightly opaque. Deglaze pan with white wine, scraping any browned bits from the bottom. Let simmer for 2 minutes, then stir in passata. Season with salt and pepper and let simmer for 5â-7 minutes to thicken slightly. Add cooked fettuccine to pan, tossing to combine. Garnish with fresh parsley and serve immediately. Serves 4.
