Bitchin Kitchens Fettuccine Rose with Shrimp

Fettuccine Rose with Shrimp

Summary: A delicious, garlicky and fabulous seafood dish from Bitchin’ Kitchen Cookbook: Rock Your Kitchen–And Let the Boys Clean Up the Mess.

Bitchin Kitchens Fettuccine Rose with Shrimp


  • 2 tablespoons unsalted butter
  • 20 cherry tomatoes, halved
  • 1 clove garlic, minced
  • 2 cups cream (15%)
  • handful fresh parsley, finely chopped
  • 10 jumbo tiger shrimp
  • 500g egg-based fettucine
  • 1/4 cup parmigianno
  • Sea salt, to taste
  • Freshly cracked pepper, to taste


  1. Heat butter in a saucepan on medium heat. Add minced garlic and cherry tomatoes. Sauté the tomatoes until they soften and release their juice (about 5-8 minutes). Add cream and a handful of finely chopped parsley. Bring to a slow boil over medium heat (about 10 minutes). Add tiger shrimp (de-veined) and cook for 5 more minutes. Add sea salt and cracked pepper to taste.
  2. Boil the fettucine to al dente, top with sauce and lots of freshly grated Parmesan. Enjoy!


Photo Credit:

Recipe from:


Be the first to comment

Leave a Reply

Your email address will not be published.


Comment moderation is enabled. Your comment may take some time to appear.