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Thursday, November 18, 2010

Shrimp Fettuccine with Pancetta & Green Peas

I made this for dinner, tonight. I just made it up as I went. It was so good I have to share the recipe! If you don't have any, just skip the grapeseed oil & scampi blend, just use olive oil or butter.


10 oz dried fettuccine (I used fettuccine Florentine some of the noodles are green, it's pretty)
3 Tbs Garlic Grapeseed Oil (I used Wildtree)
optional 1 and 1/2 teaspoons Scampi Blend (from Wildtree)
1 pound of shrimp, cleaned & peeled
3 oz of pancetta (or bacon), cut into small pieces
3 garlic cloves, pressed or minced
1/2 cup of white wine
approximately 2 cups of heavy cream
2 garlic cloves, pressed or minced
2 teaspoons Sun-Dried tomato paste or Sun-dried Tomatoes(I used the teaspoons out of my silverware drawer, not measuring spoons)
1 cup of frozen peas (measure them out before you begin & let them sit out while you cook)
5 oz shredded Parmesan Cheese

In a cold skillet combine oil & scampi blend. Add the shrimp to the pan and toss in the oil mixture. Heat the pan to medium low and cook the shrimp. When the shrimp are cooked through remove to a warmed bowl & cover with foil.

While you make the sauce, cook pasta according to package directions. Reserve 1 cup of pasta cooking water for use with any leftovers.

Add pancetta to the pan and cook, when the pancetta is cooked add 3 cloves of pressed garlic to the pan and cook until fragrant, about 30 seconds. Then add the white wine & heat through. Add the cream to the pan, add 2 MORE pressed garlic cloves to the pan, stir around & bring up to a simmer for a few minutes. Reduce heat and add sun-dried tomatoes and shrimp to the pan. Mix in Parmesan cheese & peas. Mix in the fettuccine noodles.

Serve with garlic bread and green salad.

If you have any leftovers, place in a large container and add the reserved pasta water, cover & refrigerate. The pasta will drink in liquid and you won't have any sauce, adding the pasta water before storing will help with this.

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