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Fettuccine with shrimp in cream sauce

Fettuccine with Shrimp in Cream Sauce

This dish is perfect for a romantic dinner. In one form or another, it's on the menu of every café. So today we'll set up our own restaurant at home and make shrimp pasta in cream sauce ourselves. Once you get the hang of it, you can put this pasta together in just half an hour.

Maria

Recipe author

Watch the video

Composition / ingredients

Servings:

Shrimp (net peeled weight)

250

Fettuccine

200

Butter

Salt

Cream (20%)

300

White wine (dry)

100

Parmesan

Garlic

Vegetable oil

Nutmeg (pinch)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 11 g

Fats 35 % 13 g

Carbohydrates 35 % 13 g

242 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather the ingredients you'll need for the dish.
Step 2:

Thaw and peel the shrimp. The recipe gives the net weight of the shrimp after peeling, so buy a little extra. If your shrimp are head-on and in the shell, you'll need about 550 g; if they're headless but still in the shell with tails, 400 g is enough. !!! Don't be quick to toss the shells. You can use them to make a very tasty soup*.
Step 3:

Melt a pat of butter in a skillet, add the shrimp, and fry, stirring, for about 4 minutes. Season the shrimp lightly with salt and transfer them to a plate.
Step 4:

While the shrimp fry, bring a large pot of water to a boil and add salt. Drop in the fettuccine and bring the water back to a boil. Cook for about 6 minutes over medium heat, stirring the pasta now and then so it doesn't stick to the bottom of the pot.
Step 5:

While the pasta cooks, make the sauce.
Step 6:

Peel the garlic and finely mince it with a knife.
Step 7:

Pour the vegetable oil into a skillet and fry the garlic in it for about 1 minute.
Step 8:

Pour in the wine and let it cook down over low heat for about 2 minutes.
Step 9:

Add the cream, nutmeg, salt, and ground pepper. Bring the sauce to a boil and simmer until thickened, 3–5 minutes, stirring occasionally.
Step 10:

Boil the fettuccine in plenty of water for about 6 minutes, until al dente. Drain the cooked pasta in a colander and let the water run off.
Step 11:

Add the pasta and the fried shrimp to the skillet with the sauce. Warm everything together, stirring, for a couple of minutes.
Step 12:

Grate the parmesan on a fine or medium grater. Aged cheese with low moisture is best, of course, but young parmesan works too — it's a lot like regular cheese but with its own distinctive flavor.
Step 13:

Divide the pasta among plates and serve, sprinkled with grated parmesan. Enjoy!

Many of us have surely heard that some kitchen scraps shouldn't be thrown away — they can come in handy for other dishes.
For example, if you're making a shrimp main course and end up with a lot of shells, you can turn them into an excellent bisque. It makes for a true all-seafood meal.