shrimpers*, tomatoes, basil, and rosemary over homemade fettuccine

                                                                         Ingredients  Pasta  Cup of flour  2 medium eggs  sprinkling of salt  Sauce  11-13 shrimp ( 9 jumbo shrimp)  2-3 medium tomatoes ( I added 2 beefsteak from my garden, harvested today)  5-6 cloves of garlic  2 tbs of butter  tsp of olive oil  sizable sprig of rosemary (also harvested from my garden)  0.5 up of basil leaves                                                                Plan of Attack  Make the dough for the pasta (instructions for making past dough listed in earlier recipes). Let the pasta rest for at least an hour in a ball covered in flour, wrapped in Saran Wrap, 

                                                                        Ingredients

Pasta

Cup of flour

2 medium eggs

sprinkling of salt

Sauce

11-13 shrimp ( 9 jumbo shrimp)

2-3 medium tomatoes ( I added 2 beefsteak from my garden, harvested today)

5-6 cloves of garlic

2 tbs of butter

tsp of olive oil

sizable sprig of rosemary (also harvested from my garden)

0.5 up of basil leaves

                                                              Plan of Attack

Make the dough for the pasta (instructions for making past dough listed in earlier recipes). Let the pasta rest for at least an hour in a ball covered in flour, wrapped in Saran Wrap, 

 Run the dough through the manual pasta maker to make pasta sheets with the following settings - 3 times on 6, 3 times on 5, 5 times on 3. Then run the dough through the pasta maker on the fettuccine setting, in 2 sections.

Run the dough through the manual pasta maker to make pasta sheets with the following settings - 3 times on 6, 3 times on 5, 5 times on 3. Then run the dough through the pasta maker on the fettuccine setting, in 2 sections.

 Drape the pasta over your pasta rack..or your biggest stockpot if you're like this lady and don't have a pasta rack

Drape the pasta over your pasta rack..or your biggest stockpot if you're like this lady and don't have a pasta rack

 Defrost (if necessary), clean and detail/devein the shrimp. Rinse under cold water. Draping a paper towel over the bowl to catch the excess water, helps keep the shrimp crisp.

Defrost (if necessary), clean and detail/devein the shrimp. Rinse under cold water. Draping a paper towel over the bowl to catch the excess water, helps keep the shrimp crisp.

 Chop the basil and garlic. Remove the leaves from the rosemary and chop. Add olive oil to your medium skillet.

Chop the basil and garlic. Remove the leaves from the rosemary and chop. Add olive oil to your medium skillet.

 Add the garlic on medium low heat and cook until aromatic.

Add the garlic on medium low heat and cook until aromatic.

 Add the butter, diced tomatoes, basil and rosemary to the medium frying pan. Cook until the the shrimp are cooked through and the ingredients have integrated into their own sauce. While the sauce is cooking, bring water in your stockpot to healthy boil and when it is boiling, add the pasta which has been setting. Cook until the pasta floats to the top.

Add the butter, diced tomatoes, basil and rosemary to the medium frying pan. Cook until the the shrimp are cooked through and the ingredients have integrated into their own sauce. While the sauce is cooking, bring water in your stockpot to healthy boil and when it is boiling, add the pasta which has been setting. Cook until the pasta floats to the top.

 Add the cooked fettuccine into the frying pan, and stir the contents until the pasta is coated.  Serve Hot and with your "I just made home made fettuine and I didn't break a sweat" face..

Add the cooked fettuccine into the frying pan, and stir the contents until the pasta is coated.

Serve Hot and with your "I just made home made fettuine and I didn't break a sweat" face..

 Serving suggesting: white wine, pasta and cooked carrots  My comments: I save my shrimp for special nights, because they're kinda pricey with my budget. It is so funny to hear people around me say "well I cook shrimp on my budget" and to see people claiming themselves to be frugal chefs online cook meals which cost $6.99 a meal per person, when I know I know I have had many days in the past eight years where I had 5 dollars a day to feed myself for all my meals...But this aside, on to the shrimp! I cook with salted butter always, but if people use unsalted but, taste and flavor according to your tastes...  I am impressed with myself, because I made this recipe from a combination of recipes and I taught myself to make my fettuccine. I added some sugar, as an improv, to offset the saltiness, and honestly I almost always add sugar unless the tomatoes are not super ripe and super sweet.  I wish it was something I shared, but I enjoyed it anyway....

Serving suggesting: white wine, pasta and cooked carrots

My comments: I save my shrimp for special nights, because they're kinda pricey with my budget. It is so funny to hear people around me say "well I cook shrimp on my budget" and to see people claiming themselves to be frugal chefs online cook meals which cost $6.99 a meal per person, when I know I know I have had many days in the past eight years where I had 5 dollars a day to feed myself for all my meals...But this aside, on to the shrimp! I cook with salted butter always, but if people use unsalted but, taste and flavor according to your tastes...

I am impressed with myself, because I made this recipe from a combination of recipes and I taught myself to make my fettuccine. I added some sugar, as an improv, to offset the saltiness, and honestly I almost always add sugar unless the tomatoes are not super ripe and super sweet.  I wish it was something I shared, but I enjoyed it anyway....