Thu, May 24 2012
Lee's Shrimp Fettuccine
Easy to make, this pasta is a crowd pleaser.
Ingredients
1 lb. large shrimp (fresh or frozen), shelled and deveined
1 sm. shallot, minced
3 cloves garlic, minced
1/4 C. butter
1 Tbs. olive oil
2 lg. egg yolks, beaten
3/4 C. heavy cream
3/4 C. freshly ground Parmesan cheese
1 Tbs. fresh basil, minced
2 Tbs. fresh parsley, garnish
1 lb. fettuccine pasta, cooked al dente
parsley, garnish
Nutrition Information
Serving Size 1 (281)
Recipe makes 8 servings
Calories 575
Calories from Fat 410 (71%)
Amount Per Serving %DV
Total Fat 45.7g 70%
Saturated Fat 28.5g 142%
Monounsaturated Fat 12.7g
Polyunsaturated Fat 1.8g
Trans Fat 0.0g
Cholesterol 252mg 84%
Sodium 2514mg 104%
Potassium 309mg 8%
Total Carbohydrate 8.2g 2%
Dietary Fiber 1.1g 4%
Sugars 1.3g
Protein 32.5g 65%
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If using fresh, uncooked shrimp;
In a large skillet, on medium heat saute raw shrimp, shallot and garlic in the butter and oil, stirring, for 3-4 minutes, or until shrimp are just firm to touch and opaque. (when they curl they are done)
Frozen cooked Shrimp
Defrost under cold water and refrigerate until ready to use. In large skillet on medium heat saute shallot and garlic in butter and oil. Add shrimp simmer for 1 minute and remove pan from heat.
In a non-reactive bowl, beat egg yolks, and add heavy cream and Parmesan cheese. Heat in pan stirring constantly until sauce thickens. Do not allow to curdle, boil or scorch. Stir in basil, salt and pepper. Keep warm.
Boil fettucine according to package directions. Drain. Add drained fettucine to skillet with shrimp, shallots and garlic, stir in enough sauce to coat. Toss and heat on low until warm. Plate and garnish with parsley.
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