Shrimp Fettuccine with Marinara


Ingredient List
Dry Parsley for garnish
Extra Virgin Olive Oil
8 ounces (or ½ pound) of Fettuccine Pasta
Marinara (cook’s recipe or bottled brand)
Parmesan Cheese
Salt and Black Pepper
1-2 cups of  medium uncooked Shrimp
A handful of Spinach

When I was in elementary school I remember my family participating in a foreign exchange student program.  This program brought visitors from countries outside of the US and have them stay in our homes for a month or so to learn and live in a different culture.  We got paired up with a young boy, around my age, named Kim Sung-Bae from Seoul, South Korea.  This was really a great opportunity for my younger sister and me because we were both adopted from South Korea.  Now, we got to spend time with Kim Sung-Bae helping him with his English and teaching him American customs.  At the same time, we got to learn a little bit more about South Korea since our adoptions were both closed.  For those wondering, a closed adoption means the children  and adopting parents are not obligated to keep in touch with the biological parents.

One of my favorite memories with Kim Sung-Bae was deciphering “Lemon.”  For days, he kept asking our mom for “lemons.”  So, she would go to the grocery store and bring back a bag of lemons. Kim Sung-Bae would get confused and frustrated.  He kept repeating himself to no avail.  Poor guy.  Then one day, a light bulb went off in my head.  The letter “r” does not exist in the Korean language.  Those with a strong Korean accent often replace “r” with the sound “l”.  I remember running up to my mom and saying, “Kim Sung-Bae wants RAMEN!! RAMEN! Not lemons.”  So, my mom went to the grocery store and brought back bags of ramen. The look and joy on Kim Sung-Bae’s face was priceless!  He was so happy.

So, we learned about accents and dialect.  We also learned that Kim Sung-Bae loved spaghetti.  The first time we gave him a bowl he was floored with the flavor.  He slurped it down so fast.  My sister and I stopped eating our spaghetti just to watch Kim Sung-Bae devour his. It was like he didn’t even chew. It was amazing.  We taught him how to twirl the fork to wrap the spaghetti around. He was so happy about that because now he could fit more spaghetti in his mouth.  He would eat 2-3 bowls at a time.  My sister and I learned that slurping is a polite gesture in most eastern Asian countries.  It means the food is good and the cook did a great job.

After a month went by Kim Sung-Bae went home.  He had aspirations to become a police officer.  We lost touch with him after that, but I wonder if he ever looks back and think how nice it was to spend time with us.  It makes me think that if we were to ever catch up with him in Korea he would greet us with a bag of lemons.  Teehee!

This big plate of pasta reminds me of him.  To make this dish start with boiling water in a pot and submerging FETTUCCINE PASTA

  • Once submerged lower the heat to medium high or medium
  • It will take about 12-15 minutes for the pasta to be loose and easy to bite through
  • If the water begins to overflow simply lower the heat and stir the pasta
  • Stir pasta every 3-4 minutes to prevent it from sticking to the bottom of the pot

Here are two quick ways to cook shrimp:

  • While the pasta is cooking get another pot and bring the water to a boil
    • Add in the uncooked SHRIMP
    • Remove the shrimp once they turn pink using a colander and draining the water out
    • The shrimp will continue to cook from the leftover heat
  • OR take a flat pan and coat it with a little bit of EXTRA VIRGIN OLIVE OIL and heat the oil:
    • Cook each side of the shrimps for 2 minutes or until they are pink
  • Both ways of cooking do not take very long so do not leave the kitchen
    • After they are done cooking place shrimp into a separate bowl

When the pasta is almost done cooking take out Shrimp Fettuccine with Marinara 5a sauce pan, pour in a jar of your favorite homemade or store bought MARINARA SAUCE, and set the heat to medium-high

  • When the sauce starts to bubble lower the heat to medium-low
  • Add in a handful of SPINACH and stir it around until the spinach softens
  • Then drizzle some EXTRA VIRGIN OLIVE OIL for more flavor
  • Taste test to see how much SALT and PEPPER to add

Finally, use a pair of tongs, or a kitchen pasta spoon, and transfer the pasta into the sauce

  • If a little bit of pasta water gets into the sauce that is fine
  • Add in the SHRIMP and mix all the ingredients together

Serve pasta in a bowl or plate and garnish with as much DRIED PARSLEY and PARMESAN CHEESE as you want



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