Buffalo Shrimp With Fettuccine & Bleu Cheese Sauce - cooking recipe

Ingredients

10 ounces dry fettuccine or 10 ounces pappardelle pasta
1 tablespoon olive oil
3/4 lb medium shrimp, peeled and deveined
2 garlic cloves, minced
1 tablespoon butter
1 tablespoon hot sauce, to taste (I prefer Chohula's)
1/2 teaspoon paprika
3 tablespoons chopped fresh chives or 3 tablespoons parsley
fresh chives (to garnish) or parsley (to garnish)
For Bleu Cheese Sauce
1/4 cup finely chopped onion
2 teaspoons olive oil
2 garlic cloves, minced (or more to taste)
1/2 teaspoon sugar
1 cup half-and-half
4 ounces crumbled blue cheese (about 1 cup)

Preparation

First, make the Bleu Cheese Sauce: Combine the onion, oil, garlic and sugar in a medium saucepan.
Cook, stirring, over medium heat until the onion is tender, 3 to 5 minutes.
Remove from the heat and stir in the blue cheese until nearly melted.
Now, cook the pasta according to package directions.
While the pasta cooks, prepare the shrimp.
Heat the oil in a wok or large frying pan over high heat.
Add the shrimp and cook, stirring occasionally, until nearly pink, about 1 1/2 minutes.
Stir in the garlic, butter, and hot sauce and cook until the shrimp is just opaque in the center, about1 1/2 minutes longer.
Remove from the heat and stir in the paprika; set aside.
Drain the pasta well and put it in a large bowl.
Stir in the warm blue cheese sauce.
Gently mix in the chopped chives or parsley.
Spoon the pasta onto individual plates.
Top with the shrimp and sauce.
Garnish as desired.