How does Italian seafood sound for dinner tonight? That’s what’s cooking as we grab a Bite with Belkys.
The Chef: Claudio Giordano
The Restaurant: AltaMare on Miami Beach
The Dish: Ocean Rock Shrimp Fettuccine
8 oz. Fettuccine
6 oz. Rock Shrimp
2 oz. Snow peas
2 oz. Asparagus (chopped)
2 garlic gloves (sliced)
2 tbs. butter
Salt and pepper to taste
Water for pasta (and to spash into dish)
Method of Preparation:
– Put butter in a pan and while it’s melting add garlic, asparagus and snow peas. Sauté for five minutes and then add shrimp. Sauté for two more minutes
– While the shrimp sautés, boil the pasta in salty water until al dente. If you’re using fresh pasta, it takes about 2-3 minutes. Dry pasta will take longer.
– When it’s done, drain the fettuccine and add to the shrimp and vegetables in the pan. Sauté for two more minutes, adding a bit more butter and a splash of pasta water.
Serve in a pasta bowl and season with fresh black pepper.
Serving suggestion: Vermentino
1233 Lincoln Rd.
Miami Beach, FL 33139
Print it, or show AltaMare the recipe on your smartphone for a complimentary glass of wine with your meal. The offer is good through Oct. 23.