Tuesday, 19 January 2016
A Basic Shrimp and Fettucine Recipe
This is a basic, quick recipe that can be made with either shrimp, chicken strips or cubes, or a combination of both. I elected to use shrimps only as despite the high cholesterol this may have, the dish is not something I often make. There are only a few quantities given as this is a very flexible recipe that can be altered to suit individual tastes. After making it a couple of times, you will get accustomed to exactly how much of each ingredient works for you. The idea behind this recipe is to ensure that there is some of the oil and butter sauce in the frying pan that will coat the Fettucine when it is added at the end.
1/2 lb raw shrimp, peeled and deveined.(Frozen may also be used if thawed appropriately)
Old Bay Seasoning
Salt and black pepper to taste (you can always add more after the dish is cooked). In fact, the pepper is best added at that point just before eating
Paprika, or Lemon Pepper or Cayenne Pepper (Depending on which taste you prefer)
1-2 squirts of Sriracha (If you like things spicy)
1-2 shallots, finely chopped
4 large cloves garlic, finely chopped
Small, very ripe Roma tomato, finely chopped
Few Broccoli Florets, coarsely chopped
2 Tablespoons Olive oil plus 1 tablespoon butter to saute
1/2 cup cooking wine, white
Juice of one lemon
1 serving of Fettucine, boiled and drained
1. Season the shrimp (or chicken) with the spices. .
2. Heat the olive oil and butter in a frying pan. Quickly saute the chopped shallot and garlic.
3. Once the shallot becomes transparent, add the broccoli, tomato and seasoned shrimp. Continue sauteing until the shrimp become opaque then add the cooking wine.
4. Continue the saute process over high heat until the volume of liquid in the pan is reduced by half. Add the cooked Fettucine and mix so that the pasta is coated with the oil/butter/wine sauce. Plate and squeeze the lemon juice over it.Garnish with freshly chopped parsley, if desired.