Prep 15 mins
Cook 20 mins
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.
- 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
- 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.
- Pour remaining oil in a large skillet and place over medium heat. When hot, add shrimp and saute 1 minute.
- Add garlic and brandy and saute for 2 minutes. Add cream, cooked fettuccine, salt and pepper. Simmer 5 minutes.
- Remove from heat and sprinkle with cheese, tossing well.
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.
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
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.