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 dried oregano and sage
- 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., sprinkle in paprika.
- 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.