Italian Shrimp Fettuccine (Adapted From the Facebook Page, Slow Cooker Recipes)

One of my favorite things about cooking is that (unless you’re baking) ingredients and recipes are more like suggestions than black and white rules. The key is not being afraid of making mistakes. Some of the dishes you’re most excited about are going to be epic fails. Don’t worry about it. With a little practice (and a lot of mistakes) you’ll get a good feel for flavors that go well together, as well as what YOU like and dislike. That’s when the fun begins. I’ve colored outside the lines, questioned authority, and added my own twist on just about everything I’ve done since I was a teenager. I look at cooking as one more opportunity to question, “what if…” or suggest, “let’s try…” and see what comes of it.

A friend of mine shared the inspiration for this recipe on Facebook a couple of days ago, and I couldn’t wait to make it my own. (To see the original recipe, simply search for the Slow Cooker Recipes page on Facebook.) I made very minor changes to make the recipe healthier, and a few taste based changes. This is a fantastic example of a recipe that can be made with a wide variety of veggies and herbs, depending on what YOU like. In fact, I’ll probably swap out every ingredient except whole wheat pasta and shrimp, and make an entirely new dish each time I make it.

I’d love to hear what people are doing with and adding to the recipes I post. Please share.

Ingredients

2 tbsp olive oil

1 cup fresh mushrooms, sliced

1 red onion, thinly sliced

2 cloves garlic, minced

2 cans (14 1/2 oz)

1/2 cup fresh parsley, chopped

1/3 cup white wine

8 oz fettuccine

3/4 lb raw shrimp, peeled and deveined

2 tbsp lemon juice

salt and pepper to taste

Directions

Heat the oil and cooking spray in a large skillet over medium heat until hot. Add mushrooms, onion, and garlic. Salt and pepper to taste.  Saute for 1-2 minutes. Stir in tomatoes, parsley, wine, and liberal amounts of salt and pepper. (Tomatoes need a lot of salt and pepper. Taste and add more as needed.)  Bring to a boil, and then reduce heat, and simmer for 20 minutes.

While the sauce is simmering, cook fettuccine an a large pot of boiling, salted water, according to directions.

Add shrimp and lemon juice to tomato mixture. Cook for 1-2 minutes, until shrimp turn pink. Serve over the fettuccine. Enjoy!