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Maggie's Shrimp Fettucine (T&T)

Source of Recipe

Maggie


Recipe Introduction

Note from Maggie: This one actually came from a local TV show and I tweaked it a bit... I also love to add 1/4 cup white wine to the shimp when cooking...and lots of lemon poured over the top at the end!

List of Ingredients

4 large cloves garlic, minced
1 to 1-1/2 lbs. (30 to 40 per pound) fresh, large,
uncooked shrimp, peeled and deveined
4 Tbsp. unsalted butter, divided into 2 pieces
1 cup heavy cream
1/4 tsp. nutmeg
Generous pinch cayenne pepper
Salt and pepper to taste
3/4 cup fresh grated Parmesan
4 Tbsp. fresh parsley, chopped
1 lb. fettucine



Recipe

Melt 2 Tbsp. butter in a large, deep saucepan. Add garlic and sauté about 1 minute or until garlic is soft (Keep the heat medium-low so butter and/or garlic do not brown). Add shrimp to pan and cook over medium heat, just until pink (1 to 3 minutes). Don’t overcook -- if heat is too high or shrimp cook too long, they will be tough and dry. Remove cooked shrimp from pan with a slotted spoon or spatula. Add the remaining 2 Tbsp. butter to the pan and heat gently to melt. Add the cream and simmer, letting the mixture cook long enough to reduce to a thicker constistency (5 to 10 minutes). This is a good time to cook the pasta -- add dry noodles to rapidly boiling, salted water in a large pot. Cook until pasta is done to taste, using package directions as a guide. When pasta is cooked, drain well and cover to keep warm while you finish the sauce. When the sauce mixture is at the desired consistency, add nutmeg, cayenne, salt and pepper to taste. Add the Parmesan, a little at a time, stirring well until all the cheese is added and sauce is relatively smooth. Continue warming the sauce on low heat, but don't let it boil (Bubbling will cause the cheese to get gummy and sauce is likely to overcook or burn). Add cream at this point if sauce is too thick. Add the fresh parsley and shrimp and mix well. Then, add the fettucine to the sauce, stirring well to mix, and heat over low-medium heat until mixture is hot -- no more than 5 minutes. Serve topped with more fresh Parmesan and ground pepper.