Shrimp Fettuccine

Submitted by breezermom

"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."

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 6

ingredients

• 3 quarts water
• 1 1⁄2 lbs spinach fettuccine
• 3⁄4 cup vegetable oil or 3/4 cup olive oil, divided
• 1 lb medium shrimp, shelled and deveined
• 4 garlic cloves, crushed
• 1⁄2 cup brandy
• 1 1⁄2 cups heavy cream
• salt, to taste
• white pepper, ground, to taste
• 1 cup parmesan cheese, freshly grated

directions

1. In 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.
2. Pour remaining oil in a large skillet and place over medium heat. When hot, add shrimp and saute 1 minute.
3. Add garlic and brandy and saute for 2 minutes. Add cream, cooked fettuccine, salt and pepper. Simmer 5 minutes.
4. Remove from heat and sprinkle with cheese, tossing well.

Reviews

[Baby Kato]

Mmmmm, this was wonderful. We really enjoyed the shrimp prepared this way. Made exactly as written, but used fresh fettuccine noodles. The pasta was perfectly coated with the lovely sauce and the shrimp was wonderful. Made fyc tag game.

 

[Annacia]

mmmm, mmmm, good! I used multi grain fettuccine and fat free coffee creamer for the heavy cream with a bit of brandy extract for the flavor. For me it came out wonderful. Cooking the pasta took longer than anything else, and it was a most satisfying comfort dinner. Too bad that DH won't eat shrimp, he missed out on so much, but then again....more for me! :D

 

[Papa D 1946-2012]

What a great combination of ingredients for a quick flavorful meal. I couldn't find spinach fettuccine so I used linguine as that is what I had on hand, also used red wine, other than that made as written,"DELICIOUS". Thanks for posting. Made for you're win in the football pool week 16.

 

[bluemoon downunder]

So easy to prepare and so extremely flavoursome. :) I scaled back the recipe to two serves but, as an unashamed garlic lover, retained the four cloves of garlic and used 1/2 pound of shrimp (or what we call prawns!), olive oil and low-fat cream (amply creamy for us), so our fettuccine was decadently, deliciously shrimp/prawn-laden. My only addition was some fresh rosemary which blended well with the other flavours. At the last minute, I decided to use wine rather than brandy - and used a riesling that we had open - and was glad that I'd done so as this was more suited to our taste preferences. Thank you, breezermom, for sharing this recipe. Made for Zaar Stars Tag.

 

[KateL]

Very deep cheesy parmesan taste. The brandy was a nice touch, although I like white wine as well in my alfredo sauce. DH insisted that I mix the parmesan cheese in the pan with everything else to avoid soupy sauce. Surprizingly, I could not find spinach fettuccine, so I used spinach linguine instead. The flower plate photo was prior to addition of extra parmesan cheese; the white plate photo was taken after the parmesan cheese had been sprinkled over. This was delicious. For diet considerations, I would prefer to make the alfredo sauce separately so I could better control how much I ate. I can't argue with the outstanding taste, however. Served with steamed Asian vegetables as an accent. Thanks for posting, breezermom! Made for 1-2-3-4 Hit Wonders.