This is a restaurant-quality dish that takes little time to prepare and can be made using either shrimps or scallops or 1 pound of both! You can use spaghetti in place of the fettuccine if desired. You can also increase the amount of shrimp or scallops. Serve this with garlic bread, Kittencal's Parmesan Garlic Bread or Garlic Toast or #152138...sooooooo good!
- 907.18 g medium uncooked shrimp, peeled and deveined (or use scallops)
- 14.79-29.58 ml chipotle chile in adobo, chopped
- 29.58 ml finely chopped shallots
- 29.58 ml fresh minced garlic (or to taste)
- 44.37 ml olive oil
- 59.14 ml dry white wine
- 14.79 ml Dijon mustard
- 14.79 ml Worcestershire sauce
- 118.29 ml butter, melted
- 29.58 ml fresh lemon juice (or to taste)
- black pepper, lots
- 453.59 g fettuccine, cooked
- parmesan cheese
- Saute the chopped chipotle peppers, shallots (if using) and garlic in oil for about 2 minutes.
- Add in uncooked shrimp; cook stirring constantly for about 3 minutes or until the shrimp is pink; remove the mixture to a bowl, cover to keep warm and set aside.
- To the skillet add in the wine, Dijon mustard and Worcestershire sauce; cook for 4 minutes over medium-high heat.
- Return the shrimp mixture back to the skillet, then add in butter and lemon juice; cook for about 2 minutes or until heated through and combined.
- Season with salt and black pepper.
- Place the cooked fettuccine in a large serving platter or dish; Place the shrimp mixture on top of the pasta; toss to combine.
- Sprinkle with Parmesan cheese.
I liked this very much however DH was not that fond of it, so the 4 start is a combination of my 5 star and his 3 star (guess he's a traditional pasta guy.) I cut the recipe in 1/2 and used a specialty spinache/garlic pasta. If I was to make again think I'd add more garlic and shallots.
Daughter made this for my birthday dinner --was just delish. I will make it again soon, since it had all the ingredients which we enjoy ! Thanks, Kittencal