Large Stainless Steel Saucepan
4 Qts. Cold Water
2 Tbsp Kosher Salt
1 lb. Fettuccine Pasta, dry
2 Tbsp Twist’d Q™ Texas Bold Brisket Rub
1 Cup Olive Oil
1 Cup Dry White Wine
2 Tbsp Lemon Juice
1 lb. x 31/35 count
1.) Place the water in saucepan over high heat and bring to a fast boil.
2.) Add the salt.
3.) Add the pasta all at once and immediately stir with tongs to separate, continue to stir every minute to keep pasta pieces separate.
4.) It will take 8 to 12 minutes to cook the pasta to al dente, depending on the thickness of the pasta, test it by tasting until you reach the desired texture. Do not overcook.
5.) Transfer the pasta to a large colander and drain off the cooking water.
6.) Rinse the pasta with cold water to stop the cooking process.
7.) Transfer pasta to a platter, cover with plastic wrap and reserve.
8.) Rinse the saucepan.
1.) Combine the olive oil, wine and lemon juice and Texas Bold Rub in the same saucepan.
2.) Set the pan over high heat.
3.) Bring to a boil.
4.) Reduce heat to medium low.
5.) Cook to reduce the sauce to 1½ cups.
6.) Add the shrimp to the sauce and let simmer for about 15 seconds.
7.) Add the pasta to the shrimp and continue to cook and toss until the pasta is heated through and the shrimp are cooked, 3 to 5 minutes.