Ingredients:

  • 40 medium shrimp, peeled and deveined (about 1.5 lbs or 680g)
  • 2 cups unsalted butter (4 sticks or 454g)
  • 2 tablespoons minced garlic (about 6 cloves)
  • 1 cup white onion, diced (about 1 medium onion)
  • 1 small bell pepper, diced
  • 1.5 packages fettuccine (about 12 oz or 340g)

Instructions:

  1. Prepare the Ingredients: Peel and devein shrimp if not already done. Dice the onion and bell pepper. Measure out the garlic and butter.
  2. Cook the Vegetables: In a large pan, melt the butter over medium heat. Add the diced onion and bell pepper. Sauté for about 3-5 minutes until softened.
  3. Add the Shrimp: Once the vegetables are tender, add the peeled shrimp to the pan. Sauté until shrimp are pink and opaque, about 3-5 minutes.
  4. Season: Taste and add light seasoning (salt and pepper) if needed.
  5. Cook the Fettuccine: In a separate pot, cook fettuccine according to package instructions. Drain the pasta.
  6. Combine: Add the drained pasta to the shrimp and vegetables in the pan, tossing to combine fully.
  7. Plate: Serve on plates with 5-7 shrimp per plate, drizzled with the buttery sauce.