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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This one is from Chouinard's in Charleston via Bon Appetit - 1990. WONDERFUL shrimp and pasta dish and especially good when you can get actual USA fresh shrimp! Ingredients:
6 plum tomatoes, peeled, seeded, and chopped |
1/4 cup olive oil |
20 large shrimp, raw, with tails |
1 tablespoon shallot, minced |
1 tablespoon garlic, minced |
1/3 cup dry white wine |
1/2 cup fresh cilantro, chopped |
2 tablespoons fresh lemon juice |
1/2 cup whipping cream |
6 tablespoons unsalted butter, cut into pieces |
salt and pepper, to taste |
12 ounces fettucine, cooked |
Directions:
1. Heat oil in heavy large skillet over medium-high heat. Add shrimp and cook until JUST pink. Transfer to platter. Keep warm. Add shallot and garlic to skillet and saute 1 minute. Add tomatoes, wine, cilantro and lemon juice and cook until reduced by half, stirring frequently. Add cream and boil until reduced by half, stirring occasionally. Remove from heat and add butter, whisking until melted. Season with salt and pepper. Mound fettuccine on plates and top with shrimp and sauce.
2. NOTE: To make this gluten-free, just use gf fettucine.
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