I've made this several times now. The first time, I made one box of shrimp and half a box of fettuccine.
It wasn't enough.
Then I tried two boxes of shrimp...still not enough.
Last night I made three boxes of shrimp and it was just enough with no leftovers.
I love it, my son loves it, the whole family loves it, and it could not be easier to make.
Here's the recipe!
Two-Ingredient Shrimp Fettuccine
- 1-3 boxes Gorton's Garlic Butter Shrimp Scampi (found in the frozen seafood)
- 1 box Fettuccine
Put your water on to boil. When water is boiling, add pasta and cook for 9-11 minutes. Check for doneness.
After adding your pasta, preheat a large nonstick pan. Add your Gorton's garlic butter shrimp in a single layer, and cook until shrimp is pink. The box suggests cooking time, but for my stove, it's not long enough. So I just make very sure that the shrimp is cooked through.
I serve this by plating 1 cup of pasta and topping with my shrimp (adding just a drizzle of the garlic butter sauce for every 6 shrimp I add.
And here you have it!
Throw in some broccoli florets and that makes for a darn satisfying meal! You could have seconds, too. I know I do!
