Fettuccine al Barese

Fettuccine with Shrimp and Garlic

This simple pasta from Bari, a seaport in Apulia in southern Italy, is the aglio-olio classic with the added kick of hot peppers and crunch of shrimp. Bryan Miller of The New York Times claimed this was his favorite dish in San Francisco. Although dried pasta is traditional for the region, we prefer fresh. We think it is a better vehicle for the sauce and provides a nicer contrast to the shrimp.


  • Salt
  • ¾ pound medium shrimp (about 20), shelled and deveined
  • freshly ground pepper
  • ¼ cup olive oil
  • 4 teaspoons finely minced garlic
  • 1 teaspoon (or more to taste) dried red pepper flakes
  • ¼ cup dry white wine
  • 6 ounces fresh fettuccine or tagliarini
  • 2 tablespoons fresh lemon juice
  • 6 tablespoons unsalted butter, softened


Heat a large pot of salted water to boiling.

Season the shrimp lightly with salt and pepper. Heat half the olive oil in a large sauté pan or skillet over high heat. Add the shrimp and sear about a minute on each side. Remove with a slotted spoon.

Add the remaining oil to the pan and heat over medium heat. Add the garlic and red pepper flakes; cook, stirring constantly, about 1 minute. Pour in the wine and boil over high heat, stirring and scraping the bottom of the pan, until reduced by half. If it flames up, reduce the heat a bit.

Add the pasta to the boiling water and cook until tender.

Meanwhile, return the shrimp to the pan and add the lemon juice and butter. Swirl the pan over very low heat until the butter melts and the sauce thickens. Season to taste with salt and pepper.

Drain the pasta and transfer to a pasta bowl. Add the shrimp mixture and quickly toss to combine. Serve hot.