- 4 Tbs. extra-virgin olive oil; more for finishing
- 3 large cloves garlic, very thinly sliced
- 8 oz. medium shrimp, peeled and de-veined, or large shrimp, halved
- 1/2 tsp. grated orange zest
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- 14-1/2-oz. can whole tomatoes, drained and roughly chopped
- 8 oz. egg fettuccine
- 3 Tbs. chopped fresh flat-leaf parsley
- Bring a large pot of salted water to a boil for cooking the pasta. In a large skillet over low heat, combine the olive oil and garlic.
- Cook gently, stirring, until the garlic is just fragrant and beginning to turn golden, 2 to 4 minutes; don't let it brown or crisp.
- Add the shrimp and zest; season with salt and pepper. Raise the heat to medium high and sear the shrimp quickly just until they turn bright pink, about 1 minute on each side -- they don't need to be cooked through at this point.
- Add the wine and let it simmer for 1 minute.
- Stir in the tomatoes and cook until heated through.
- Set aside over very low heat if the pasta is not yet ready. Meanwhile, cook the pasta until just tender.
- Reserve 1/2 cup of the cooking water and then drain the pasta, leaving drops of water clinging to it. Add the pasta and half of the reserved cooking liquid to the skillet.
- Gently simmer for a few minutes so the flavors meld and the pasta can drink up the sauce.
- Stir in the parsley, taste for salt and pepper, and serve warm with a drizzle of extra-virgin olive oil.