Shrimp Fettuccine
It’s sweet and creamy with just a little bit of spice. It packs a punch of flavor considering how simple it is.
Shrimp fettuccine is one of my favorite childhood dishes. My sister, Kate, gave me this recipe and I’ve been making it ever since college.
Most shrimp fettuccine recipes use Velveeta cheese, but I prefer it with cream cheese as I find it’s a cleaner flavor.
Shrimp Fettuccine Recipes
12 oz fettuccine noodles
4 quarts water
2 Tbl salt
8 Tbl salted butter
1 c chopped onion
½ c chopped bell pepper
½ c chopped celery
4 tsp minced garlic
8 oz cream cheese (cubed)
1 c heavy whipping cream
½ tsp black pepper
½ tsp red pepper (cayenne)
2 lbs of peeled 40 count shrimp
Sliced shallots (green onions) for garnish
Shrimp Fettuccine Directions
In a large pot, add 4 quarts of water and 2 Tbl of salt. Bring to a boil. Add the fettuccine and cook for about 5 minutes. When it’s done, it will be firmer than al dente (with a slight crunch in the center of the pasta). Do not overcook. Pour out 1 c of the pasta water into a heat-proof measuring cup. Drain the pasta.
Melt 8 Tbl salted butter in a saute pan on medium low heat. Add 1 c chopped onion, ½ c chopped bell pepper, and ½ c chopped celery to a pan. You should hear a gentle sizzle that fades.
Let the trinity (onion, bell pepper, and celery) sweat by keeping the pan on gentle heat. When the onions become clear, add 4 tsp of minced garlic to the pan and give it a quick stir.
When the water from the trinity has evaporated – you’ll still have some liquid from the butter still in the pan, add 8 oz of cubed cream cheese the pan. When it melts, add 1 c of heavy whipping, ½ tsp black pepper, and ½ tsp red pepper. Stir until it’s incorporated.
Add the shrimp and gently stir until the shrimp just turn opaque. Do not overcook.
Add the cooked fettuccine to the sauce and stir gently. Add ¼ c of the pasta water and gently toss. Slowly add more water until the sauce is smooth and creamy. You want the sauce thin enough to coat the pasta but not thin enough for it to run off the noodles. Usually I use a little less than ½ c of water.
Taste. Add more salt if needed.
Top the pasta with shallots to serve.
Notes
In Louisiana, shrimp fettuccine noodles are so soft that I think they’re overcooked. By undercooking the pasta, I find they have the perfect texture when you eat it. Go for the texture you like.
Shallots in Louisiana are green onions. It just feels weird to call them green onions in my homeland’s food. If you use the other kind of shallots, no worries. It will be delicious as well.
