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Fettuccini with Seared Shrimp and Sun-Dried Tomato Cream Sauce
Fettuccini with Seared Shrimp and Sun-Dried Tomato Cream Sauce
By Sur La Table
Images
Serves
Makes 4 servings
Ingredients
2 tablespoons extra-virgin olive oil
1 pound large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup finely chopped yellow onion
3 garlic cloves, peeled and minced
10 oil-packed sun-dried tomato halves, drained and thinly sliced
1/2 cup dry white wine
1 cup heavy cream
Juice of 1 lemon, as needed
8 ounces dried fettuccini
3 tablespoons finely chopped flat-leaf parsley, for serving
1 pound large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup finely chopped yellow onion
3 garlic cloves, peeled and minced
10 oil-packed sun-dried tomato halves, drained and thinly sliced
1/2 cup dry white wine
1 cup heavy cream
Juice of 1 lemon, as needed
8 ounces dried fettuccini
3 tablespoons finely chopped flat-leaf parsley, for serving
Procedure
Shrimp are ready in mere minutes, making this a great dinner solution during the summer months. The shrimp and sauce are also great served on their own.
1. To a large skillet set over medium-high heat add oil. When oil is hot and shimmering add shrimp and season lightly with salt and pepper. Cook, stirring often, until shrimp turn pink, about 3 to 4 minutes. Using a slotted spoon or spider, transfer shrimp to a large plate.
2. Return skillet to medium heat and add onions. Cook, stirring often until onions are softened, about 4 to 5 minutes. Add garlic and cook until fragrant, about 1 to 2 minutes. Add sun-dried tomato pieces, wine, and cream, stirring well to combine. Adjust heat so the sauce maintains a simmer. Cook until sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Add shrimp to skillet during the last 3 to 4 minutes of cooking to heat shrimp through and finish cooking. Remove skillet from heat, taste, and season with salt, pepper, and lemon juice.
3. Meanwhile, bring a large pot of water to a boil and season generously with salt. When water is boiling carefully add fettuccini and cook according to package directions. When pasta is al dente, using tongs, transfer the cooked pasta to the skillet with the shrimp and gently toss to coat the pasta in the sauce.
3. To serve: Divide pasta and sauce between 4 warmed shallow serving bowls. Sprinkle with chopped parsley and serve immediately.
1. To a large skillet set over medium-high heat add oil. When oil is hot and shimmering add shrimp and season lightly with salt and pepper. Cook, stirring often, until shrimp turn pink, about 3 to 4 minutes. Using a slotted spoon or spider, transfer shrimp to a large plate.
2. Return skillet to medium heat and add onions. Cook, stirring often until onions are softened, about 4 to 5 minutes. Add garlic and cook until fragrant, about 1 to 2 minutes. Add sun-dried tomato pieces, wine, and cream, stirring well to combine. Adjust heat so the sauce maintains a simmer. Cook until sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Add shrimp to skillet during the last 3 to 4 minutes of cooking to heat shrimp through and finish cooking. Remove skillet from heat, taste, and season with salt, pepper, and lemon juice.
3. Meanwhile, bring a large pot of water to a boil and season generously with salt. When water is boiling carefully add fettuccini and cook according to package directions. When pasta is al dente, using tongs, transfer the cooked pasta to the skillet with the shrimp and gently toss to coat the pasta in the sauce.
3. To serve: Divide pasta and sauce between 4 warmed shallow serving bowls. Sprinkle with chopped parsley and serve immediately.
Fettuccini with Seared Shrimp and Sun-Dried Tomato Cream Sauce
By Sur La Table
Serves
Makes 4 servings
Ingredients
2 tablespoons extra-virgin olive oil
1 pound large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup finely chopped yellow onion
3 garlic cloves, peeled and minced
10 oil-packed sun-dried tomato halves, drained and thinly sliced
1/2 cup dry white wine
1 cup heavy cream
Juice of 1 lemon, as needed
8 ounces dried fettuccini
3 tablespoons finely chopped flat-leaf parsley, for serving
1 pound large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup finely chopped yellow onion
3 garlic cloves, peeled and minced
10 oil-packed sun-dried tomato halves, drained and thinly sliced
1/2 cup dry white wine
1 cup heavy cream
Juice of 1 lemon, as needed
8 ounces dried fettuccini
3 tablespoons finely chopped flat-leaf parsley, for serving
Procedure
Shrimp are ready in mere minutes, making this a great dinner solution during the summer months. The shrimp and sauce are also great served on their own.
1. To a large skillet set over medium-high heat add oil. When oil is hot and shimmering add shrimp and season lightly with salt and pepper. Cook, stirring often, until shrimp turn pink, about 3 to 4 minutes. Using a slotted spoon or spider, transfer shrimp to a large plate.
2. Return skillet to medium heat and add onions. Cook, stirring often until onions are softened, about 4 to 5 minutes. Add garlic and cook until fragrant, about 1 to 2 minutes. Add sun-dried tomato pieces, wine, and cream, stirring well to combine. Adjust heat so the sauce maintains a simmer. Cook until sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Add shrimp to skillet during the last 3 to 4 minutes of cooking to heat shrimp through and finish cooking. Remove skillet from heat, taste, and season with salt, pepper, and lemon juice.
3. Meanwhile, bring a large pot of water to a boil and season generously with salt. When water is boiling carefully add fettuccini and cook according to package directions. When pasta is al dente, using tongs, transfer the cooked pasta to the skillet with the shrimp and gently toss to coat the pasta in the sauce.
3. To serve: Divide pasta and sauce between 4 warmed shallow serving bowls. Sprinkle with chopped parsley and serve immediately.
1. To a large skillet set over medium-high heat add oil. When oil is hot and shimmering add shrimp and season lightly with salt and pepper. Cook, stirring often, until shrimp turn pink, about 3 to 4 minutes. Using a slotted spoon or spider, transfer shrimp to a large plate.
2. Return skillet to medium heat and add onions. Cook, stirring often until onions are softened, about 4 to 5 minutes. Add garlic and cook until fragrant, about 1 to 2 minutes. Add sun-dried tomato pieces, wine, and cream, stirring well to combine. Adjust heat so the sauce maintains a simmer. Cook until sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Add shrimp to skillet during the last 3 to 4 minutes of cooking to heat shrimp through and finish cooking. Remove skillet from heat, taste, and season with salt, pepper, and lemon juice.
3. Meanwhile, bring a large pot of water to a boil and season generously with salt. When water is boiling carefully add fettuccini and cook according to package directions. When pasta is al dente, using tongs, transfer the cooked pasta to the skillet with the shrimp and gently toss to coat the pasta in the sauce.
3. To serve: Divide pasta and sauce between 4 warmed shallow serving bowls. Sprinkle with chopped parsley and serve immediately.