INGREDIENTS :
¾ lb fettuccine or penne pasta
1 lb shrimp, peeled and deveined
1 Tbsp oil
1 small onion, finely chopped
2 Tbsp butter
1 garlic clove
⅓ cup white wine
2 cups heavy whipping cream
⅓ cup parmesan cheese
S&P to taste
Sprinkle of paprika
Parsley or basil for garnish if desired
INSTRUCTIONS :
- Cook ¾ lb fettuccini noodles in salted water according to package
instructions and drain. Don't rinse (this helps the sauce stick to the
noodles better).
- Lightly season shrimp with salt, pepper and paprika. Preheat a large
skillet to med/high and add 1 Tbsp oil. Once oil is hot, add shrimp in a
single layer and cook 1-2 min per side or just until fully cooked and
no longer translucent. They should be golden/pink on the outside and
opaque white on the inside. Don't over-do it or they will be rubbery.
Remove shrimp to a separate bowl.
- In same pan, over medium/high heat, add 2 Tbsp butter and onion and
sauté onion till golden. Stir in garlic and sauté another minute. Stir
in ⅓ cup white wine and reduce to 25% scraping the bottom to deglaze the
pan.
-Stir in Cream and simmer for 2 min. Next, sprinkle the top with ⅓ cup
parmesan (or add to taste) and stir until creamy and smooth.
-Add about ¼ tsp paprika and season with S&P to taste.
-Turn off heat and stir back in the cooked shrimp and drained
(un-rinsed pasta). Garnish with parsley, basil, extra parmesan or
freshly cracked pepper if desired.
