Shrimp Fettuccine

5.0(9)

This recipe is from Chef Henry Douglas from the Mobile Admiral Semmes Hotel. This fettucine is rich and silky, and the brandy adds something different to the dish.

by breezermom·published 2008-10-20

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Servings

6 serving(s)

Total time

35 min

prep 15 min

Calories / serving

958 kcal

Ingredients (10)

serves

3 quarts waterwater
1 1/2 lbs spinach fettuccinespinach-fettuccine
3/4 cup vegetable oil or 3/4 cup olive oil, dividedoil
1 lb medium shrimp, shelled and deveinedshrimp
4 garlic cloves, crushedgarlic
1/2 cup brandybrandy
1 1/2 cups heavy creamheavy-cream
salt, to tastesalt
white pepper, ground, to tastepepper
1 cup parmesan cheese, freshly gratedparmesan

Instructions (4 steps)

01In a large pot, bring water to a boil. Add fettucine and return to a boil for 3-4 minutes, or until pasta is cooked but still firm--al dente. Drain, rinse with cold water, and drain again. Transfer to a large warm bowl, add 1/4 cup oil, and toss gently. Cover and set aside.
02Pour remaining oil in a large skillet and place over medium heat. When hot, add shrimp and saute 1 minute.
03Add garlic and brandy and saute for 2 minutes. Add cream, cooked fettuccine, salt and pepper. Simmer 5 minutes.

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Rich recipe — supports nutrition-aware planning.