Shrimp Fettuccine with a Light Cream Sauce and Tomatoes
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
5
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Calories
659 kcal
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Course
Main Course
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Cuisine
Italian
Shrimp Fettuccine with a Light Cream Sauce and Tomatoes
Description
This pasta dish starts by sautéing diced shallots in olive oil and butter until translucent, then cooking shrimp until pink and just done to keep their tender texture. The pan is then used to make a sauce from blanched, peeled, and seeded Roma tomatoes, seasoned with salt and pepper, and deglazed with dry white vermouth and brandy to lift the flavors. Heavy cream is added to the sauce, mellowing the acidity of the tomatoes and alcohol with richness. Chopped Italian parsley brightens the sauce before tossing with the pasta.
The fettuccine pasta should be cooked according to package instructions, with attention to not overcooking egg pasta if used. The shrimp are returned to the top of the plated pasta, garnished with extra parsley for freshness. This results in a dish that merges tender pasta with lightly creamy, shrimp-infused tomato sauce, suited for a satisfying yet elegant meal.
Using fresh, quality ingredients such as raw shrimp and fresh tomatoes is essential to achieve the delicate flavors and tender textures this recipe requires.
Ingredients
- 1 lb Fettuccine pasta if using egg pasta, use 12 oz/ 340 g
- 1 ½ lbs Shrimp or frozen, raw, peeled, and deveined with tails left on, fresh
- 2 shallot diced
- 2 Tbsp extra virgin olive oil
- 2 Tbsp butter
- 2 small Roma tomato blanched, skin and seeds removed, and diced
- 2 oz dry white vermouth or white wine
- 1 Tbsp brandy
- 4 ounces heavy cream
- 3 prigs Italian parsley chopped (whole leaves to add to the plate, if desired, fresh
- ⅛ tsp salt to taste, sea salt
- ⅛ tsp white pepper to taste
Instructions
- Cook the pasta as directed on the package (if using egg pasta, don't cook it until the sauce is almost ready as it cooks much more quickly).
- Fry the shallots in a little oil and butter (with a pinch of salt) until translucent, then add the shrimp.
- When the shrimp are cooked (pink), remove them and set aside.
- Put the pan with the shallots back on the heat and add the diced tomatoes and season with salt and pepper. Next, add the Vermouth (or white wine) and brandy. Add the cream and chopped parsley. Finally, add the pasta and mix with the sauce over low heat.
- Plate the fettuccine as desired. Add the shrimp to the top of the pasta, with additional parsley, if desired. Enjoy while piping hot!
Notes
- Choose fresh, high-quality ingredients, especially shrimp and tomatoes, for the best flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 659 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 659kcal | 33% |
| Carbohydrates | 68g | 23% |
| Protein | 41g | 82% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 333mg | 111% |
| Sodium | 285mg | 12% |
| Potassium | 707mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 787IU | 16% |
| Vitamin C | 5mg | 6% |
| Calcium | 143mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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