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Cooking Time: 3 minutes | Temperature: 392°F | Serves: 1
- 1/2 Pound of Fettuccine
- 7 Medium Shrimp, peeled and deveined
- 1 Tablespoon Olive Oil
- 1 Garlic Clove, minced
- 2.5 Tablespoons Butter
- 1/4 Cup White Wine*
- 1/2 a Lemon, juiced
- 1 Tablespoon Fresh Flat Leaf Parsley, chopped finely
- 2 Tablespoons Salt for Pasta Water
- 1/8 Teaspoon Salt
- 1/8 Teaspoon Pepper
Boil a large pot of water. Add pasta and add 2 tablespoons of salt. Cook pasta according to package directions. Drain well, place pasta back into the pot and add 2 tablespoons of butter and pepper. Mix to until all the pasta is coated. Set aside.
In the Avalon Bay frying pan, add olive oil, 1/2 tablespoon of butter, minced garlic, and salt. Air fry on 392°F for 3 minutes. Then, without taking the pan out of the air fryer, add the wine, lemon juice, and shrimp. Air fry at 392°F for 5 minutes or until shrimp has turned pink.
Place pasta in a bowl and top with shrimp and sauce from baking pan. Sprinkle with parsley.
*Chicken stock can be used in place of white wine.