When we lived in Slidell, a neighbor had fresh-caught gulf shrimp for $3/lb. and we bought a TON! Of course, we had to pick out the grass and baby crabs ourselves, but that's an entirely different story. I had to call upon my inner Bubba Gump to figure out how to get rid of all that shrimp, and developed this kick-butt recipe for one of my favorite dishes - it's good, and super easy too.
1 to 1-1/2 c. heavy cream
1/4 c. grated parmesan cheese
3/4 c. shredded mozzarella cheese
1 box fettuccine noodles
1 lb raw shrimp, peeled and deveined
1T. olive oil
1/2 stick of butter or margarine
3/4 T. minced garlic
Good pinch of ground red pepper or cayenne
Boil the noodles until al-dente. While noodles are going, melt butter with the olive oil in a skillet or sauté pan. Add garlic and cook the garlic for a few minutes to infuse the flavor into the oils. Add shrimp and cook until pink and opaque (don't overcook or they'll get tough). Add cream, parmesan, mozzarella, and pepper. Cook until thickened, stirring constantly (should take 3-4 minutes or so) When noodles are done, drain and pour into a large low pasta bowl. Pour sauce over and serve with a salad and crusty bread.
0 comments:
Post a Comment