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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe is from Chef Henry Douglas from the Mobile Admiral Semmes Hotel. This fettucine is rich and silky, and the brandy adds something different to the dish. Ingredients:
3 quarts water |
1 1/2 lbs spinach fettuccine |
3/4 cup vegetable oil or 3/4 cup olive oil, divided |
1 lb medium shrimp, shelled and deveined |
4 garlic cloves, crushed |
1/2 cup brandy |
1 1/2 cups heavy cream |
salt, to taste |
white pepper, ground, to taste |
1 cup parmesan cheese, freshly grated |
Directions:
1. In a large pot, bring water to a boil. Add fettucine and return to a boil for 3-4 minutes, or until pasta is cooked but still firm-al dente. Drain, rinse with cold water, and drain again. Transfer to a large warm bowl, add 1/4 cup oil, and toss gently. Cover and set aside.
2. Pour remaining oil in a large skillet and place over medium heat. When hot, add shrimp and saute 1 minute.
3. Add garlic and brandy and saute for 2 minutes. Add cream, cooked fettuccine, salt and pepper. Simmer 5 minutes.
4. Remove from heat and sprinkle with cheese, tossing well.
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