Shrimp Fettuccine Ingredients
- Pasta (pasta) 400-500 grams
- King prawns frozen 500 grams
- Garlic medium sized 3-4 cloves
- Olive oil 2-3 tablespoons
- Fat cream 2 cups
- Dry white wine 1/4 cup
- Dried ground thyme 1 teaspoon
- Dried ground marjoram 1 teaspoon
- Ground cayenne pepper 1 pinch
- Salt to taste
- Ground black pepper to taste
- Fresh parsley to taste
- Parmesan cheese 100 grams
- Main ingredients: Shrimp, Cream, Pasta
- Serving 3 servings
- World CuisineItalian Cuisine
Tablespoon, cutting board, teaspoon, medium grater, kitchen knife, medium pan with a lid, stove, kitchen potholders, colander, saucer, frying pan, wooden spatula, saucer, deep bowl, serving dish, plate - 2 pieces, food film
Cooking fettuccine with shrimp:
Step 1: prepare the shrimp.
Usually boiled shrimp is already sold in the store, but only in frozen form. Due to this, they do not need to be cooked for a long time. In our version, first of all we lay out the components in a deep bowl and bring to room temperature. Attention: do not accelerate this process due to the microwave or hot water. Let the seafood defrost on its own slowly.
Next, we transfer them to a cutting board and with the help of a knife we clear them of the head and carapace. Peeled shrimp move back to the bowl and for now leave alone.
Step 2: prepare the garlic.
We put the garlic on a cutting board and lightly press down with the edge of the knife. Then with clean hands we clean the cloves from the husk and rinse under running water.
Put the components back on a flat surface and chop finely. Pour the crushed garlic in a free saucer.
Step 3: prepare the Parmesan cheese.
Using a medium grater, grate Parmesan cheese directly on the cutting board and then pour into a clean plate. So that the chips do not weather, while we are preparing the sauce and pasta, we wrap the container with cling film and leave it aside for a while.
Step 4: prepare the parsley.
We wash the parsley under running water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the greens and immediately pour into a free plate. Attention: this component is not necessary to add to the dish, it is already a matter of taste.
Step 5: prepare the pasta.
Half fill the middle pan with ordinary cold water and put on a large fire. Caution: so that the liquid boils faster, cover the container with a lid. Immediately after this, pour a couple of pinches of salt here, mix everything thoroughly with a tablespoon and spread the paste. By the way, the burner should be screwed! When the water begins to boil again, detect 5-7 minutes and boil the pasta. Important: In any case, I advise you to read the instructions on the packaging, since the preparation time of the paste may vary. At the end, turn off the burner, with the help of kitchen tacks we take a container and pour its contents into the sink through a colander. We leave the component aside so that excess liquid comes out of it. Immediately after that, pour a little olive oil here and mix everything with a tablespoon until smooth. This must be done so that the pasta does not stick together while we prepare the sauce.
Step 6: prepare the shrimp fettuccine.
Pour the remaining olive oil into the pan and put on medium heat. When the contents of the container are well warmed up, add chopped garlic to it and, continuously stirring with a wooden spatula, pass for 1-2 minutes. Then pour the wine into the pan and continue to cook everything another 1 minute. Next, add cream, to taste salt, black pepper, as well as marjoram, cayenne pepper and thyme. Reduce the fire and extinguish everything for 3-5 minutesuntil the sauce thickens. Important: do not forget to stir the ingredients from time to time with improvised equipment.
At the end, put the peeled shrimps in the pan and cook them even more 4 minutes. Let the seafood soak in the sauce well. At the end, turn off the burner and immediately proceed to serving the dishes until the dressing has cooled down.
Put cooked pasta on a large flat plate, spread the shrimp, pour the sauce and immediately invite everyone to the dinner table.
Step 7: serve the shrimp fettuccine.
We serve fettuccine with shrimp to the dining table, sprinkled with grated Parmesan cheese and to taste finely chopped greens. This dish turns out to be quite satisfying, so I recommend a maximum of a glass of dry red wine and a couple of slices of fresh fragrant bun.
- if you use ready-made shrimps, then literally stew them in the sauce 2 minutes. If raw - bring seafood to pink. In any case, we do not overexpose the components, otherwise they will become tough and rubber;
- if the sauce turns out quite thick, then it can be diluted with several tablespoons of the liquid in which the pasta was cooked;
- To prepare the sauce, use the so-called "heavy cream" cream. They go fat 36-40% and much thicker than usual for coffee.