Spicy Shrimp Fettucini

As I am going to SUCCEED in posting something everyday in 2013, today was a pretty boring day of cleaning and laundry, so I will post what we had for dinner!

Brown Fam Fives New Years Eve tradition with the kids is that we have a seafood fest!  Crab legs with clarified butter, ice cold shrimp cocktail and Spicy Mexican dip and B bars (more to follow on these yummy favorites).  Every year, we look forward to it and the kids start talking about it right after Christmas.

It may sound boring/strange to some, but these New Years Eves are some of the best I have ever celebrated. They are much better than the parties Eric and I used to go to pre- family.  Every one is safe at home, Eric and I can enjoy some Italian wine and the kids can just be kids and play games way past their bed times, what more could we ever ask for?

However, we can only eat so much seafood in one night, and always have some leftovers, so this is a great recipe for the day after!  My Nicky picks the shrimp out, and the peas out, but hey, HE EATS THE NOODLES:)

Spicy Shrimp Fettuccine

Up to 1lb of cooked and deveined shrimp
1/4 olive oil (plus some)
1 teaspoon of minced garlic (I use more)
1/2 teaspoon of Herbes de Province
1/2 teaspoon red chili flakes
1/2 cup frozen sweet peas
1/2-1 c heavy cream
handful of Romano

~Heat oil and add garlic, saute for a couple of minutes, but do not let it get to hot or burn. The garlic should not get browned.  Add the herbes de province ,red chili flakes, and your frozen sweet peas, saute for a minute to let all those great flavors come out in your oil.  Add your cold shrimp, and toss and coat in the oil mixture. It is at this point where you should see some oil around your shrimp, if you don't, add some more.  You never can truly have to much GOOD Italian olive oil.  Saute for a good five minutes on a low heat, you basically are warming the shrimp in the flavored oil. (Meanwhile, you should have your noodles almost done)

Once these have swam around in that hot yummy olive oil, add your cream and toss and coat. Marry the oil and cream until it becomes a thick sauce.  Toss in your Romano cheese, and add salt and pepper to taste.  I do this last because Romano adds some saltiness.

You can make this creamier by adding more cream, and spicier by adding more red pepper flakes.  This is how they do it in Italy, we have watched them make it before our eyes.  It is so simple, yet so delicious!

Enjoy!