Barilla Fettuccine with Oregon Bay Shrimp, Tomatoes Three Ways, and Jimmy Nardello Peppers,

  • Yield : 4 servings
  • Servings : 4 servings
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Recipe by Chef Tamara Stranger


Step 1

1. Cook the pasta according to the instructions. While the pasta is cooking, move on to the next step.

Step 2

2. Place garlic and shrimp in a large skillet and place over medium-high heat. Cook for one minute and add tomatoes. Keep an eye on the heat and make sure the garlic doesn't brown.

Step 3

3. In a separate pan blister the peppers to top the pasta.

Step 4

4. When the sauce looks almost ready, add the pasta to the pan, coat it and serve!

Step 5

Chef Tip: I like to top the dish with the peppers, some raw beet dressed in lemon and olive oil, and lots of little baby herbs; basil, chives, flowers etc.


  • 1 lb Barilla Fettuccine
  • 16 oz Bay Shrimp
  • 8 oz tomato water (pulverize 2 lbs tomatoes and 2 oz basil, and hang in muslin cloth) 8 oz cherry tomatoes, raw
  • 8 oz cherry tomatoes, blistered
  • 8 oz cherry tomatoes, raw3 cloves garlic
  • 3 cloves garlic
  • 1 lemon, juiced
  • 1 Tbsp. butter
  • 3 oz White Wine
  • Salt, to taste
Recipe Type:
Chef Recommended Cuts
  • Fettuccine
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