Fettuccini Chapala

Submitted by davinandkennard

"This original recipe is named for the city in which I live. This version of fettuccine features shrimp in a creamy sauce with a hint of lemon and green pepper corns sparked with red chili flakes and parsley."

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 6

ingredients

• 1 lb peeled and de-veined shrimp
• 3 celery ribs, diced
• 1 large onion, diced
• 3 large garlic cloves, minced
• 2 tablespoons olive oil
• 3 tablespoons green peppercorns
• 1 large lemon, in large slices
• 1 cup creme fraiche or 1 cup Mexican crema
• 1 teaspoon red chili pepper flakes
• 1 tablespoon knorr chicken bouillon granule
• 2⁄3 cup chopped parsley
• 1 (8 ounce) package fettuccine

directions

1. Fill a large pot with water with water, liberally salt, add the pepper corns and lemon slices and bring to a boil. Cook together for 20 minutes.
2. In a large frying pan heat the olive oil and saute the onion, celery, and garlic. Lower the heat, add the creme fraiche or Mexican crema, chili flakes, and bullion granules. Stir often.
3. In the boiling water cook the shrimp until just done. They will have a crunch to them. Remove from the water. Retain the water.
4. Remove the the lemons from the boiled water and squeeze the liquid into the sauce. Discard the lemons. Remove the pepper corns from the liquid and add to the sauce. Add the cooked shrimp to the sauce. If it is too thick add some of the boiled water. Just before the pasta is done add the parsley. Taste and adjust the seasonings.
5. Return the water to a boil and cook the fetuccini until al dente. Drain.
6. Toss the fettucini with the sauce and serve.