Shrimp: Shrimp Fettuccine
Shared with me by: Kathy H-K (friend and former co-worker)
Absolutely delicious, quick (12 minutes) and easy.
Ingredients
- 30-40 uncooked medium size shrimp, peeled and de-veined
- 1 Tbls. fresh parsley (or 1 t. dry)
- 1 garlic clove, minced
- 1 Tbls. olive oil
- 12 oz. pkg. Fettuccine noodles (we use whole wheat or Dreamfield's)
- freshly grated Parmesan cheese, for garnish
Sauce
- 1/2 c. butter
- 1 c. heavy cream
- 1/2 t. salt
- fresh ground pepper
- 2/3 c. Gruyere cheese, grated (see Note below)
- 2/3 c. freshly grated Parmesan cheese
- 1/4 t. garlic powder
Instructions
Rinse shrimp and pat dry.
About 2-3 hours before cooking, marinade shrimp in a little extra virgin olive oil, 1 minced garlic clove, and parsley in a 1 gallon zip lock bag.
When ready to cook, grill or saute shrimp for about 5-7 minutes or until pink. Do not overcook.
Cook fettuccine according to package directions (I use about 2/3 of a 16 oz. box). When done cooking, drain and set aside.
While fettuccine is cooking, start making sauce.
In a small sauce pan, melt butter; add heavy cream, cheeses, salt, garlic powder and fresh ground pepper. Using a whisk, stir constantly until smooth and somewhat thick; only takes a few minutes. **When you pour it over the pasta, it will thicken even more after sitting a few minutes. When sauce is done, keep warm on very low heat, or remove from burner and set aside. Whisk before pouring over pasta and shrimp.
When ready to serve, transfer cooked fettuccine to a large pasta bowl. Arrange shrimp on top, pour sauce over all and sprinkle with a little freshly grated Parmesan cheese, if desired. Let stand a few minutes before serving.
NOTE: Gruyere cheese is a hard cheese and is imported from Switzerland. You can cut up in chunks and freeze what you don’t use to save for another time. I sometimes grate it all and then freeze so there is no extra work when you need to use it. Serves 4