Shrimp Fettuccine With a Basil Cream Sauce
I never liked shrimp until I learned how to sauté the little things. Enjoy some fresh local shrimp and basil leaves with this recipe and even the shrimp haters will be in line for seconds.
INGREDIENTS (serves four):
1 pint of half and half
6 leaves of fresh basil (1 tsp)
1 tsp of crushed rosemary
1 tsp salt
1 tsp pepper
4 cloves of minced garlic
1/4 cup of olive oil
1 cup of water
4 tbsp of flour
1/2 cup of grated parmesan cheese
1 lb of fresh shrimp
Box of fettuccine noodles
6 leaves of fresh basil (1 tsp)
1 tsp of crushed rosemary
1 tsp salt
1 tsp pepper
4 cloves of minced garlic
1/4 cup of olive oil
1 cup of water
4 tbsp of flour
1/2 cup of grated parmesan cheese
1 lb of fresh shrimp
Box of fettuccine noodles
1: PREPARE SHRIMP
Peel shrimp then wash. The trick is to start at the feet and then peel the whole shell off. If there is a dark black line up the back of your shrimp, them it must be "de-veined." This is the shrimp's digestive track which can contain sand, mud, and of course, shrimp shit. Ew. To remove the vein, cut along the black line and pull the vein out with your fingers or a skewer if you are really grossed out by what I just told you. Do this under cold water to help the vein come out of the shrimp. Alas, shit-free shrimp!
Note: If you are reading this from Charleston or another seaside town, BUY LOCAL! Especially Charleston. You know those big beautiful shrimp boats on Shem Creek? They're not doing their job so you can be ignorant and buy expensive Gulf of Mexico shrimp at Harris Teeter. Do your duty and please buy local!
2: BOIL WATER
3: WINE TIME
A white wine like Pinot Grigio pairs well with this.
4: SAUCE
Start your sauce with a tablespoon of olive oil and your minced garlic. If you're doing the minced garlic from a jar, use no more than enough to cover your thumb's fingernail. Otherwise, dice four cloves. Sauté the garlic in a medium sauce pan on high for a few minutes until the garlic turns brown, and then add your cream. Once that starts to boil, mix in the 1/4 cup of olive oil and water. Get your liquid back to a boil, and on medium heat, add flour and cheese. Whisk to get rid of lumps. Splash a little of your wine in there if you're feelin' risky.
Chop your fresh basil leaves into the smallest pieces you can manage and add them to your sauce with your other seasonings - rosemary, salt, and pepper. Smell that? Yea, that's called heaven.
Stir this around until it is all smooth and creamy. It should be thick from the cream and flour, but if you want it thicker, add more flour. If you want it thinner, add water. I always find myself messing up the proper balance of thick or thin so this is where you might improvise. Stir occasionally and set on low-medium heat.
5: COOK NOODLES
Place noodles in boiling water. Set an alarm for their cook time and add a tablespoon of olive oil to the pot.
6: SHRIMP
Deep breaths. Don't worry, seafood has the common misconception of appearing complex to cook when actually it is the easiest to prepare - perfect for lazy and/or amateur cooks (win).
Start your sauté with a little bit of olive oil and garlic, just like before, but now in a non-stick pan. Once it has browned, add two more tablespoons of olive oil and put the shrimp on the skillet. Literally flip these bad boys until they are pink on both sides and they are ready. Try to cut through one to be sure they're pink all the way through and not that weird see-through shrimpy texture. Throw these into your sauce and stir.
7: DRAIN PASTA AND SERVE
You're done! Enjoy!
Also, I would love to know if you have tried my recipes out or if you have any suggestions on more recipes! Let me know, I always love to try new, complex dishes to make them easier for the average twenty-something!
1: PREPARE SHRIMP
Peel shrimp then wash. The trick is to start at the feet and then peel the whole shell off. If there is a dark black line up the back of your shrimp, them it must be "de-veined." This is the shrimp's digestive track which can contain sand, mud, and of course, shrimp shit. Ew. To remove the vein, cut along the black line and pull the vein out with your fingers or a skewer if you are really grossed out by what I just told you. Do this under cold water to help the vein come out of the shrimp. Alas, shit-free shrimp!
Note: If you are reading this from Charleston or another seaside town, BUY LOCAL! Especially Charleston. You know those big beautiful shrimp boats on Shem Creek? They're not doing their job so you can be ignorant and buy expensive Gulf of Mexico shrimp at Harris Teeter. Do your duty and please buy local!
2: BOIL WATER
3: WINE TIME
A white wine like Pinot Grigio pairs well with this.
4: SAUCE
Start your sauce with a tablespoon of olive oil and your minced garlic. If you're doing the minced garlic from a jar, use no more than enough to cover your thumb's fingernail. Otherwise, dice four cloves. Sauté the garlic in a medium sauce pan on high for a few minutes until the garlic turns brown, and then add your cream. Once that starts to boil, mix in the 1/4 cup of olive oil and water. Get your liquid back to a boil, and on medium heat, add flour and cheese. Whisk to get rid of lumps. Splash a little of your wine in there if you're feelin' risky.
Chop your fresh basil leaves into the smallest pieces you can manage and add them to your sauce with your other seasonings - rosemary, salt, and pepper. Smell that? Yea, that's called heaven.
Stir this around until it is all smooth and creamy. It should be thick from the cream and flour, but if you want it thicker, add more flour. If you want it thinner, add water. I always find myself messing up the proper balance of thick or thin so this is where you might improvise. Stir occasionally and set on low-medium heat.
5: COOK NOODLES
Place noodles in boiling water. Set an alarm for their cook time and add a tablespoon of olive oil to the pot.
6: SHRIMP
Deep breaths. Don't worry, seafood has the common misconception of appearing complex to cook when actually it is the easiest to prepare - perfect for lazy and/or amateur cooks (win).
Start your sauté with a little bit of olive oil and garlic, just like before, but now in a non-stick pan. Once it has browned, add two more tablespoons of olive oil and put the shrimp on the skillet. Literally flip these bad boys until they are pink on both sides and they are ready. Try to cut through one to be sure they're pink all the way through and not that weird see-through shrimpy texture. Throw these into your sauce and stir.
7: DRAIN PASTA AND SERVE
You're done! Enjoy!
Also, I would love to know if you have tried my recipes out or if you have any suggestions on more recipes! Let me know, I always love to try new, complex dishes to make them easier for the average twenty-something!
Peel shrimp then wash. The trick is to start at the feet and then peel the whole shell off. If there is a dark black line up the back of your shrimp, them it must be "de-veined." This is the shrimp's digestive track which can contain sand, mud, and of course, shrimp shit. Ew. To remove the vein, cut along the black line and pull the vein out with your fingers or a skewer if you are really grossed out by what I just told you. Do this under cold water to help the vein come out of the shrimp. Alas, shit-free shrimp!
Note: If you are reading this from Charleston or another seaside town, BUY LOCAL! Especially Charleston. You know those big beautiful shrimp boats on Shem Creek? They're not doing their job so you can be ignorant and buy expensive Gulf of Mexico shrimp at Harris Teeter. Do your duty and please buy local!
2: BOIL WATER
3: WINE TIME
A white wine like Pinot Grigio pairs well with this.
4: SAUCE
Start your sauce with a tablespoon of olive oil and your minced garlic. If you're doing the minced garlic from a jar, use no more than enough to cover your thumb's fingernail. Otherwise, dice four cloves. Sauté the garlic in a medium sauce pan on high for a few minutes until the garlic turns brown, and then add your cream. Once that starts to boil, mix in the 1/4 cup of olive oil and water. Get your liquid back to a boil, and on medium heat, add flour and cheese. Whisk to get rid of lumps. Splash a little of your wine in there if you're feelin' risky.
Chop your fresh basil leaves into the smallest pieces you can manage and add them to your sauce with your other seasonings - rosemary, salt, and pepper. Smell that? Yea, that's called heaven.
Stir this around until it is all smooth and creamy. It should be thick from the cream and flour, but if you want it thicker, add more flour. If you want it thinner, add water. I always find myself messing up the proper balance of thick or thin so this is where you might improvise. Stir occasionally and set on low-medium heat.
5: COOK NOODLES
Place noodles in boiling water. Set an alarm for their cook time and add a tablespoon of olive oil to the pot.
6: SHRIMP
Deep breaths. Don't worry, seafood has the common misconception of appearing complex to cook when actually it is the easiest to prepare - perfect for lazy and/or amateur cooks (win).
Start your sauté with a little bit of olive oil and garlic, just like before, but now in a non-stick pan. Once it has browned, add two more tablespoons of olive oil and put the shrimp on the skillet. Literally flip these bad boys until they are pink on both sides and they are ready. Try to cut through one to be sure they're pink all the way through and not that weird see-through shrimpy texture. Throw these into your sauce and stir.
7: DRAIN PASTA AND SERVE
You're done! Enjoy!
Also, I would love to know if you have tried my recipes out or if you have any suggestions on more recipes! Let me know, I always love to try new, complex dishes to make them easier for the average twenty-something!
