Shrimp Fettuccine

As I stated before I am a pure (okay a quarter) Italian  and am so proud of my heritage.  Probably the second best thing about my heritage (besides the wine) is the food!  I love it so much that my junior year of high school I headed to Italy for 10 days.

 

Trevi Fountian in Rome.  (Saw the Pope while I was

in Rome)

And of course I drank lots of beer.  

Even at 16 I understood finances and the 

beer was 80 cents and water was $3.

I think the Urban Farmer's and mines next big trip will have to be to Italy or Ireland since he has never been (he didn't even have a passport till he was 30).

Every so often I get a craving for Pasta.  Tonight I was inspired by the Pioneer Woman's recipe Penne a la Betsy, but of course I had to add my own touches and made Shrimp Fettuccine! 

Ingredients

• 1 pound of Fettuccine
• 1 pound Shrimp
• 3 Tablespoons Butter
• 3 Tablespoons Olive Oil
• 1 whole Onion (small)
• 3 cloves Garlic
• 1/2 cup White Wine
• 1 can Tomato Sauce (8 Oz)
• 1 1/2 cup of non fat yogurt
• Fresh Parsley
• Fresh Basil 
• Fresh Thyme
• Fresh Oregano
• Salt To Taste
• Pepper To Taste

Ingredients!

Preparation Instructions

Cook the fettuccine until tender-firm, also known as al dente.

Peel and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until pink. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.

Finely dice one small onion. Mince two cloves of garlic.

In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. 

Now add an 8-ounce can of tomato sauce. Stir well until combined. Then add 1 1/2 cup of plain non fat yogurt. Continue stirring. Turn heat down to low and let simmer.

Now chop your herbs.

Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked fettuccine and give it a good stir.

Great meal for Catholics during Lent!