1 lb. large shrimp (fresh or frozen), shelled and deveined
1 sm. shallot, minced
3 cloves garlic, minced
1/4 Cup butter
1 Tablespoon olive oil
2 lg. egg yolks, beaten
3/4 Cup heavy cream
3/4 Cup freshly ground Parmesan cheese
1 Tablespoon fresh basil, minced
2 Tablespoons fresh parsley, garnish
1 lb. fettuccine pasta, cooked al dente
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
Prep Time: 10 mins
Cook Time: 15 mins
Servings: 4 to 5
Pairs Well With
Growing up every family had their own unique recipes for Italian cuisine. This was our family's recipe for Shrimp Fettucini. Mom was always tweaking her recipes to make them just a bit different, as I believe all the moms in our neighborhood did.