Shrimp Fettuccine

When our WECO Fam loves something, we run it again, and always try to make it even a little better! Enter our latest version of shrimp fettuccine, this time with a garlic butter sauce with caramelized onions, cherry tomatoes and basil. Our friends at Deano’s came through, as always, with amazing fresh pasta. And can’t let a Monday go without a little greenery, so the green beans with fried garlic are ready to add some color to your bowls. Per usual, we encourage you to use your garlic bread as a spoon/fork situation (spork?) to sop up every last bit of the leftover sauce. Enjoy!

What’s in your bag:

Hand-cut fettuccine
Shrimp
Sauce with onions, tomatoes + basil
Green Beans
Garlic Bread

What you’ll need from home:

Large pot
Large saucepan
Strainer
Salt and a pepper mill
Optional: Aluminum foil-lined sheet tray

Total prep time: 12-15 minutes

The Shrimp + Sauce + Pasta

Bring a large pot of salted water to a boil.
Once the water is boiling, it’s time to drop in the fettuccine! Set a timer for 5 minutes.
While the pasta is boiling, grab a large saucepan and pour in the shrimp + sauce. Set the heat to medium. Get it hot, but don’t let it boil (that will overcook the shrimp). Once it’s hot, turn it off.
When the timer goes off, test your pasta—is it just the way you like it? If not, give it another minute or two.
When done, reserve a cup of pasta water and drain the pasta.
Add the fettuccine to the saucepan with the shrimp + sauce. Give it a quick heat up at medium heat—2 minutes or so. Keep stirring everything.
If it seems a tad thick, add a few splashes of reserved pasta water to the pan to thin out the sauce a bit.
Season with fresh cracked black pepper and salt to taste.

The Green Beans

Two options!

In the oven (recommended): Preheat your oven to 350F. Put the green beans on an aluminum foil-lined sheet tray and heat for about 5 minutes.
In the microwave: Put in a microwave safe bowl and heat for about one minute.

The Garlic Bread