This Fettuccine with Shrimp Sauce is so rich, creamy and out of this world delicious! I can’t say enough about it. I hope you’ll make it and see what I’m talking about. You’ll be happy you did.
Our lease is up in a few weeks so once again it’s time to get ready for another move, which means eating up the food in the freezer and pantry. I had a bag of frozen shrimp and asked my husband what I should make with it. He reminded me of one of our favorite recipes from Piret’s: The George and Piret Munger Cookbook. It’s one of the first recipes we ever made together in the kitchen when we were first married, 28 years ago! Until this past weekend I haven’t made it in quite a long time but have such fond memories associated with the recipe. So I pulled out the cookbook and decided to make this recipe again and see if it was as delicious as I remembered. And guess what?
- 1 lb. small or medium shrimp, unshelled
- 4 tbls. butter
- 4 tbls. olive oil
- 1 tbls. finely chopped scallions
- 3 tbls. brandy
- ¼ c. dry white wine
- 3 tomatoes, peeled, seeded and chopped (I just chopped them and it was fine)
- Pinch of salt
- Pinch of cayenne pepper
- 1 C. heavy cream
- 1 lb. fettuccine, cooked
- garnish with fresh, chopped parsley, if desired