Bonus shrimp recipe and pictures… because it was so tasty and easy

The other day, I grabbed a bag of green spinach fettuccine noodles at my local health foods store. You can find these at Blue Water Natural Foods in Alpine and at Stone Village Market in Fort Davis, as well as anywhere else fine noodles are sold. Or so I’m assuming. 🙂

“Tender but firm, since 1981” … yeah, that made me chuckle because I’m goofy like that.

Normally, I like to serve them as a side dish, dripping with butter and fresh garlic… but this time, I noticed a recipe on the back and realized I had every ingredient on hand, so it was time to try something new.



Seeded and chopped tomatoes, garlic sliced (not minced), shrimps, and about half and half of basil from my porch and fresh parsley.
Pardon my greasy stovetop. Everything was all splattery.


Oh, be still my shrimp lovin’ heart.


Cooked pasta, drained and dumped in the pan of shrimpy tomatoey garlicky goodness.


Like Bob Marley said, “Stir it up, little darlin’… stir it up…”


This was some good stuff, y’all.

Fettuccine with Shrimp, Tomatoes and Basil

  • Servings: 6
  • Difficulty: totally easy
  • Print


Simple cooking directions for pasta:
Add pasta to a large pot of boiling salted water; stir. Test in 3 minutes. Do not overcook. Pasta should be al dente, “tender but firm to the bite.” Drain, toss immediately with butter, oil or sauce.


1 bag Al Dente Pasta

3 tablespoons olive oil

1 pound uncooked shrimp, peeled and deveined

4 large tomatoes, seeded and chopped

1/2 cup fresh basil or parsley, chopped

3 large garlic cloves, minced

1 teaspoon coarse salt

pepper to taste

grated Parmesan cheese (optional)

Heat oil in skillet over medium-high heat. Add shrimp, tomatoes, basil, garlic, salt and pepper. Cook until shrimp turn pink, about 3 minutes. Cook pasta. Toss all together and sprinkle with cheese.


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