This Fettuccine with Shrimp Sauce is so rich, creamy and out of this world delicious! I can’t say enough about it. I hope you’ll make it and see what I’m talking about. You’ll be happy you did.
Our lease is up in a few weeks so once again it’s time to get ready for another move, which means eating up the food in the freezer and pantry. I had a bag of frozen shrimp and asked my husband what I should make with it. He reminded me of one of our favorite recipes from Piret’s: The George and Piret Munger Cookbook. It’s one of the first recipes we ever made together in the kitchen when we were first married, 28 years ago! Until this past weekend I haven’t made it in quite a long time but have such fond memories associated with the recipe. So I pulled out the cookbook and decided to make this recipe again and see if it was as delicious as I remembered. And guess what?
FETTUCCINE WITH SHRIMP SAUCE IS AS FANTASTIC AS I REMEMBER!!!
First, let me just say if you’re on a diet, this probably isn’t the recipe you want at the moment. But, if you’re having a craving and want to blow your diet then it is definitely the meal to do it with. I promise you won’t be disappointed. Obviously, with all the cream, butter, olive oil and pasta it’s a bit on the calorie laden side. Sometimes you just gotta splurge, right? Or, ease those guilty feelings and just have a small portion accompanied by a large salad and enjoy the good things in life!
Not only is this Fettuccine with Shrimp Sauce so worth the extra calories, it’s also really simple to make with just a few ingredients. It doesn’t even have cheese in it. Hey, that makes it less calorie laden than Fettuccine Alfredo, right?
4 SIMPLE STEPS TO MAKE THE SHRIMP SAUCE:
Yes, technically there’s a few more steps in preparing this dish, like shelling the shrimp, chopping the tomatoes, and cooking the pasta. But it’s still a simple dish to prepare. You might think you can skip sautéing the shrimp shells but don’t. It flavors the oil nicely and really only takes a few extra minutes to do. The flavor of this sauce is rich but subtle, with just an ever so faint spicy bite at the end from the cayenne. If you want to make this extra special, I highly recommend fresh fettuccine. It’s just so darn good! If you can’t find fresh, don’t let that stop you from making this. It’s good with dried pasta too.
We really love this Fettuccine with Shrimp Sauce recipe…so much so that my husband said he was secretly hoping the pictures wouldn’t turn out so I’d have to make it for him again. Yes, it’s that good!!! Lucky for him we’re empty nesters so there’s plenty of leftovers! Oh, and one last note. Those in the know say you’re not suppose to put cheese on pasta with fish, but I don’t care. We sprinkled some fresh parmesan on top and was fantastic. So if you want, be a rule breaker and grate some fresh parmesan on top. It’ll be our secret.
- 1 lb. small or medium shrimp, unshelled
- 4 tbls. butter
- 4 tbls. olive oil
- 1 tbls. finely chopped scallions
- 3 tbls. brandy
- ¼ c. dry white wine
- 3 tomatoes, peeled, seeded and chopped (I just chopped them and it was fine)
- Pinch of salt
- Pinch of cayenne pepper
- 1 C. heavy cream
- 1 lb. fettuccine, cooked
- garnish with fresh, chopped parsley, if desired
- Shell and devein the shrimp. Save the shells!
- Melt 2 tablespoons of butter and the oil in a large, heavy skillet. Toss in the shrimp shells and sauté them for a few minutes to flavor the butter/oil. Remove shells with slotted spoon and let the butter/oil drip back into the skillet. Throw out the shells, you're done with them now.
- Add scallions, brandy, wine, tomatoes, salt and cayenne pepper to the butter/oil mixture in the skillet. Simmer over low heat until liquid is reduced a bit and tomatoes are cooked down, about 10 minutes.( I made this up to this point earlier in the day, then just reheated it and continued on with the next step when we were ready to eat)
- Add shrimp and cream. Continue to cook over low heat until shrimp are just cooked, about 5-8 minutes. Whisk in 2 more tablespoons of butter.
- Toss cooked fettuccine with sauce, garnish with parsley, if desired, and serve immediately.