Shrimp Fettucine

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From a fantastic vintage cookbook I grew up with, Jambalaya: The Official Cookbook of the Junior League of New Orleans (1981). When you can find it used, it is well worth the couple of dollars. It occasionally pops up on that Amazon page or eBay. The recipes are all classics, plus many Creole and Cajun dishes you’ve never heard of.  Even without pictures, they’ll make you drool just reading the dish names.

This was an easy 20 minute dinner and a fairly plain and simple one for the cookbook, but last night I happened to have everything on the list at home, even the shrimp. I omitted the mushrooms because I’m the only one in my house that loves them. If I had added them I think shiitakes would have been ideal, as their flavor and shape holds up well in cooking and they produce very little liquid. Lastly, I think a sprinkle of dry white wine or vermouth would make this more dynamic. I served it with a wedge of lemon and tossed some deep fried shallots on there – blammo. Perfection.

You’ll have to unbutton your jeans when you’re done eating.

5 green onions, chopped
2 c sliced mushrooms (I omitted this)
2 cloves of garlic, minced
1 stick of butter (American sticks are 8 tbsp – 1/2 c)
2 tbsp oil (I omitted this)
1 lb peeled, deveined, raw shrimp (I only had 1/2 lb)
2 tsp salt
8 oz fettucine (I used closer to 10 oz)
3/4 c grated Romano cheese
3/4 c grated Parmesan cheese
1 c heavy cream
1/4 c chopped fresh parsley

In a large skillet, saute green onions, mushrooms, and garlic in 1/2 a stick of butter and oil. Add shrimp and saute until pink. Pour off excess liquid. Season with salt (I also added pepper). Cover and keep warm.

Cook noodles in salted, boiling water. Drain. In a saucepan, melt remaining 1/2 stick of butter. Add noodles, cheeses, and cream. Mix well and combine with shrimp mixture. Sprinkle with parsley and toss. Serve immediately.

*Note: They aren’t kidding about serving immediately. It pales in texture every moment that goes by.

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