Shrimp Fettucini
Nov. 24th, 2009 08:00 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
invisionary in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomThis is actually rather simple for a cook with any experience, but the results are spectacular. Recipe serves between 2 heavy appetites to 4 light ones (or with side dishes).
Almost any size shrimp will do - choose the size based on cost and aggravation you're willing to go through. Shrimp below 40ct. (meaning 40 per pound) will do suitably as a side in and of itself dipped in the sauce, smaller shrimp will mix well right in the pasta. You will want uncooked shrimp, which means they will likely also be unpeeled, and smaller shrimp means more work.
For the suggested serving size, you will want 1 lb of shrimp and 8-12oz of the long pasta of your choice (fettucini is traditional, but others certainly work). Cook pasta to taste however you like it (I prefer slightly more done than al dente, but your palate is your guide here).
To prepare the shrimp, peel and wash them, and let them sit in lemon juice for about 30 minutes before cooking. Start melting 2 tbsp of butter in a skillet and add the shrimp with a little bit of the lemon juice. Pan-fry the shrimp for roughly 8-10 minutes under medium-high heat, or until done (this is an art as much as anything, but it's difficult to burn shrimp). Add fresh ground pepper or other seasonings you like as you finish the cooking.
Alongside the shrimp you can make a simple butter and cheese sauce. You will require the following:
2 tbsp butter
3 tbsp flour
1 cup milk
1/4 - 1/3 cup fresh grated parmesan or romano cheese
Melt the butter in a small saucepan. What you're basically doing is frying the flour in the butter - slowly add milk and stir regularly through the cooking. Once all of the milk is added, add the cheese, and continue cooking under medium heat until reaching the desired consistency (note however that sauce will continue to thicken after you take it off the heat).
Almost any size shrimp will do - choose the size based on cost and aggravation you're willing to go through. Shrimp below 40ct. (meaning 40 per pound) will do suitably as a side in and of itself dipped in the sauce, smaller shrimp will mix well right in the pasta. You will want uncooked shrimp, which means they will likely also be unpeeled, and smaller shrimp means more work.
For the suggested serving size, you will want 1 lb of shrimp and 8-12oz of the long pasta of your choice (fettucini is traditional, but others certainly work). Cook pasta to taste however you like it (I prefer slightly more done than al dente, but your palate is your guide here).
To prepare the shrimp, peel and wash them, and let them sit in lemon juice for about 30 minutes before cooking. Start melting 2 tbsp of butter in a skillet and add the shrimp with a little bit of the lemon juice. Pan-fry the shrimp for roughly 8-10 minutes under medium-high heat, or until done (this is an art as much as anything, but it's difficult to burn shrimp). Add fresh ground pepper or other seasonings you like as you finish the cooking.
Alongside the shrimp you can make a simple butter and cheese sauce. You will require the following:
2 tbsp butter
3 tbsp flour
1 cup milk
1/4 - 1/3 cup fresh grated parmesan or romano cheese
Melt the butter in a small saucepan. What you're basically doing is frying the flour in the butter - slowly add milk and stir regularly through the cooking. Once all of the milk is added, add the cheese, and continue cooking under medium heat until reaching the desired consistency (note however that sauce will continue to thicken after you take it off the heat).