Shrimp with Fettucine
Submitted by deb2kids
New Orleans-style shrimp and fettuccine simmered in shrimp stock, white wine, and butter with mushrooms, tomatoes, and seafood seasoning. Finished with a swirl of butter for a rich, silky sauce.
YIELD
4 servingsPREP
25 minCOOK
20 minREADY
45 minThis dish has New Orleans written all over it, from the seafood seasoning to the shrimp stock to that shameless amount of butter.
Everything goes into one big saucepan together: shrimp, garlic, onions, mushrooms, fresh tomatoes, scallions, and parsley. A splash of shrimp stock gets the sauce started, then cooked fettuccine and white wine join the party and simmer until the sauce tightens up around every strand.
The final move is pure NOLA indulgence: a generous knob of cold butter stirred in off the heat until it melts into a glossy, creamy coat.
Kitchen Tips
- Use real shrimp stock if you can get it. The shells from the shrimp simmered in water for 20 minutes will give you exactly what you need.
- Add the finishing butter off the heat and stir gently. If the pan is too hot, the butter will separate instead of emulsifying into a creamy sauce.
- Don’t overcook the fettuccine before adding it to the pan. It finishes cooking in the sauce, so pull it a minute early.
- Serve immediately. This butter sauce doesn’t hold well. It’s meant to be eaten the second it hits the plate.
Ingredients
Directions
Place butter, shrimp, garlic, parsely, onions, mushroms, tomatoes, scallions and seafood seasoning in a large saucepan.
Stir the mixture gently for 30 seconds.
Add the shrimp stock and cook until onions are transparent.
Add the cooked fettucine and white wine and simmer until the sauce is almost absorbed and the shrimp are pink.
Remove the pan from the fire and add butter.
Stir gently until the butter is melted and creamy.
Serve immediately.
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