Breaking News


This Fettuccine with Shrimp Sauce is so rich, creamy and out of this world delicious! I can’t say enough about it. I hope you’ll make it and see what I’m talking about. You’ll be happy you did.
  • 1 lb. small or medium shrimp, unshelled
  • 4 tbls. butter
  • 4 tbls. olive oil
  • 1 tbls. finely chopped scallions
  • 3 tbls. brandy
  • ¼ c. dry white wine
  • 3 tomatoes, peeled, seeded and chopped (I just chopped them and it was fine)
  • Pinch of salt
  • Pinch of cayenne pepper
  • 1 C. heavy cream
  • 1 lb. fettuccine, cooked
  • garnish with fresh, chopped parsley, if desired
Get IngredientsPowered by Chicory
  1. Shell and devein the shrimp. Save the shells!
  2. Melt 2 tablespoons of butter and the oil in a large, heavy skillet. Toss in the shrimp shells and sauté them for a few minutes to flavor the butter/oil. Remove shells with slotted spoon and let the butter/oil drip back into the skillet. Throw out the shells, you're done with them now.
  3. Add scallions, brandy, wine, tomatoes, salt and cayenne pepper to the butter/oil mixture in the skillet. Simmer over low heat until liquid is reduced a bit and tomatoes are cooked down, about 10 minutes.( I made this up to this point earlier in the day, then just reheated it and continued on with the next step when we were ready to eat)
  4. Add shrimp and cream. Continue to cook over low heat until shrimp are just cooked, about 5-8 minutes. Whisk in 2 more tablespoons of butter.
  5. Toss cooked fettuccine with sauce, garnish with parsley, if desired, and serve immediately.
Recipe from Piret's Cookbook