Mmm this was tasty. The best part, there are leftovers sitting in my dorm-size fridge! Aside from attacking the shrimp, this meal is quick and easy. Also, keep in mind, you don't have to buy the shrimp with their shell! It did add an interesting twist, though, and gave me a reason to stroll down Rue Cler!
Ingredients for 3:
Fettucine (or desired pasta)
2-3 garlic cloves, minced
2-3 tablespoons of olive oil
1 1/2 cans of diced tomatoes
3-4 tablespoons of heavy cream
red pepper flakes (optional) , salt and pepper
Directions: Prepare the pasta and set aside. Heat skillet on high with olive oil. When hot, add shrimp and cook for 30 seconds to a minute tops! Add garlic and cook together. Then add the diced tomatoes with their juice, followed by the cream. At this point, I added a sprinkle of the red pepper flakes in addition to a sprinkle when plated. Add the cooked fettucine to the skillet, fold over and serve with fresh basil and fresh parmesan!