Dad’s amazing Shrimp Fettuccine in cream sauce, infuses a man with tremendous passion and mixes it with a super delicious pasta dish and you have a dinner where plates will be left clean!
Song of the day: “Thank you” by Alanis Morisette.
Dad’s amazing Shrimp Fettuccine in cream sauce! There is nothing like good creamy pasta, however, add in plump tender shrimp and loads of flavor from the sea, and you are left with an end result of pure luxuriousness! It’s the weekend, this is the perfect Sunday lunch meal!
There’s something special in the kitchen today……..
Today I am sharing a very special and personal recipe with you. It is special because the recipe was one of my father’s favorites. Furthermore, I have to say that it was one of many favorites of ours too, that he liked to prepare.
I am so grateful………….
Every day I try to end my day with grateful thoughts. One of the things I am truly in deep gratitude for is my father. It wasn’t realized until he was gone consequently leaving me with a wish that I could have told him how special he truly was! However, my Dad was not one to look back, he was a man of the present and moving forward in a good way. So that’s what I did and hopefully he sees and hears me when I say: Thank you, Dad!
One of my dad’s favorite passions was cooking. I loved to see the smile on his face when he was in his own kitchen creating. It was not only savory things but also baking. His lemon cookies were utterly amazing. In particular, there was one dish we would always be excited about and that was this recipe which we call Dad’s amazing Shrimp Fettuccine in cream sauce.
To say the least you could always find my Dad with pen and paper, watching the food network or one of his favorites, Lidia Bastianich and her many cooking shows. As a result, we were blessed with truly exquisite food. We were the fortunate ones and to now remember that smile on his face or the rooster crow he did when he was happy, leaves a smile on my face and a warmth in my heart. I never realized it before but he was a lost boy like Peter Pan, lol.
With my Dad’s spirit and passion in me, let’s get into the kitchen and COOK!
I feel my father inside me, especially when in the kitchen. Today you’re in for a treat. Come with me into our kitchen and let’s get to making this truly exquisite dish I call Dad’s amazing Shrimp Fettuccine in cream sauce.
- 300 grams fresh Fettuccine pasta
- Wild-caught Argentinian shrimp
- Red bell pepper
- Yellow onion
- Green onions
- Dried sage leaves
- Garlic and onion powder
- Black pepper
- Heavy cream
- White wine
- Olive oil
- Fresh parsley
The start to a great pasta dish…………….
Does your mouth water when you smell the aroma of onions sauteing in a pan in olive oil and butter? I know mine does, it is an aroma that invokes hunger for sure in my eyes. Well, that is what we are going to do first.
- A splash of olive oil and a pat of butter into a deep saute pan. Secondly in goes the green and yellow onions chopped, of course, let’s not forget that minced garlic.
- Next, we are going to season them with the onion and garlic powder. A dash of paprika and some stirring. The heat should be low to medium. We don’t want to burn that garlic which would consequently give us a not so pleasant bitter flavor.
- Time to get a pot of salted water on boil.
Color and flavor…………………….
- At this point we are going to add some color and flavor, starting with the chopped red peppers and then those beautiful shrimp. I left the shell on as I believe it just infuses amazing flavor and because in Italy it is never taken off. However, if you want to take the shells off you can. What you can do is put them in a bowl with the cream then filter the cream when adding it to the saucepan.
- A good seafood sauce for me personally always could use a bit of white wine. A little for the pan and a little for me. Quality control, right?!
A great finish to an already amazing sauce!…………………..
- So we need to create that wonderful creaminess. Likewise, we want to get all that shrimp flavor into the veggies and I cannot think of a better way than to put in some more butter and pour in that rich heavy organic cream. We also need some herbs and in goes dried sage and oregano. A nice loving stir and this sauce is looking and smelling amazing. I just heard my tummy growl, grrrrrrrrrr, lol.
A few finishing touches and this dish is served!
- Our pasta goes into the boiling water and it will cook for a few minutes as fresh pasta cooks faster than the dried variety. Just follow the instructions on the package and taste frequently to get that nice al dente texture.
- I always finish a sauce with fresh chopped parsley. That fresh bright green just spikes the dish so beautifully, furthermore, it tastes really good, lol.
Introducing the pasta to the sauce…………………………….
This particular phase is my most favorite because it is where that sauce lovingly mingles with the pasta and gest all creamy and delicious. Talk about mouthwatering! It is a very gentle and loving toss till all those golden strands have that lovely sauce all over and into it!
Oh, I wanted to give you a few tips. Don’t put olive oil in your water when cooking the pasta. This will not help the sauce to stick to the pasta. Furthermore do not rinse the pasta with cold water. This takes that lovely starch off the pasta and takes away the flavor. Just a few Italian no no’s to cooking pasta, lol. It is a serious business for our culture!
Lunch is served…………………YUM!
This dish presents so well. Does it not look absolutely lovely? Wait till you taste it! I have to dig in. I get a nice roll of pasta on my fork and in you go! Mmmmmmmmm love it, there is this lovely bite in the pasta, followed by pure luxury as the cream floats on my tongue revealing some amazing flavors. One after another the sage, oregano, sweetness of the red pepper, the backdrop of the sea, black pepper, paprika.
What a lovely symphony happening in my mouth, however, I really have to get my hands on one of those shrimp. Wow, so tender, moist, plump and a salty sweetness, so so so good. I am licking my fingers off. Better get extra napkins, lol.
There are so many things to be grateful for this day and age. But one thing for sure is I am so grateful for my father and his recipes.
Gather around the table, enjoy each other’s company, and don’t be afraid to tell the special ones in your life that you are thankful for their presence! Thank you everyone who decided to share this experience and our passion for food!
Have a wonderful weekend and for us Canadians, it is a long weekend, YEAHHHHHHH!!!!!!!!!!!!!!!
Dad’s amazing Shrimp Fettuccine in cream sauce. There is nothing like good creamy pasta, however, add in plump tender shrimp and loads of flavor from the sea, and you are left with an end result of pure luxuriousness! It is the weekend, this is the perfect Sunday lunch meal!
- 300 grams fresh Fettuccine pasta
- Large pot salted boiling water
- 3 Tbsp e.v.o. oil
- 2 Tbsp butter
- 1/2 yellow onion chopped fine
- 1 green onion chopped
- 2 cloves garlic minced
- 1 small red bell pepper diced small
- 15 wild caught Argentinian shrimp shells on
- 1/2 tsp onion and garlic powder
- Pinch of paprika
- Fine sea salt and freshly cracked pepper to taste
- 1/4 cup white wine
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmigiano Reggiano
- 2 Tbsp freshly chopped parsley
- Pinch of freshly ground black pepper
- In a deep saute pan drizzle in olive oil and put in half the butter, bring to a low to medium heat.
- Toss in garlic, yellow onion, and green onion and saute for 1-2 minutes.
- Add in red pepper and saute for another 2 minutes. Time to toss in the shrimp and pour in the white wine. Season with salt and pepper to taste.
- Place the rest of the butter in the pan and pour in the heavy cream. Add in the dried sage and oregano. Stir and let simmer for 8-10 minutes on low heat.
- After getting the onions sauteing, get a large pot of salted water on boil. Once you have the cream into the sauce place the fettuccine into the boiling water. Cook for the time marked on the package. Taste every once in a while to make sure you get that nice al dente texture.
- Once the pasta is cooked, drain and place in saute pan with sauce. Turn off heat and toss gently until pasta is well incorporated with the sauce. Add a bit of the pasta cooking water to get it more creamy if too thick.
- Garnish with fresh parsley. Ready to plate.
- Sprinkle with more fresh parsley, a dusting of Parmigiano, and a crackling of black pepper.
- Ready to serve!
If you don’t want to leave the shells on, take them off, and place in the heavy cream. Toss and set aside. Filter the cream when adding it to the sauce. You may need more cream as the shells will absorb some.
If you can’t find the fresh pasta you can use the dried variety, just cook it as instructed on the package.
Save some of the pasta water as you may need it to loosen the sauce if it gets to thick.