Fettuccine with Shrimp

According to reader Cherie, this is the World’s Best Shrimp and Fettuccine dish. She says that this is a favorite for dinner parties, that it is easy to make and impressive to serve. It does, indeed, sound like a winner, Cherie.

Chicken stock and white wine are a classic combination for seafood-based pastas. If you have fish stock or shrimp stock, substitute that. It’s very easy to make. Simply simmer fish bones and/or shrimp shells in water for two or three hours.

FETTUCCINE WITH SHRIMP
makes 4 servings

• 8 ounces fettuccine and/or spinach fettuccine, cooked to al dente
• 12 ounces fresh or frozen shrimp, peeled and de-veined
• 2 cups sliced fresh mushrooms
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• ¼ cup dry white wine
• ¼ cup chicken stock, fish stock or shrimp stock
• 1 tablespoon snipped fresh basil
• 1 1/2 teaspoons snipped fresh oregano
• 2 medium tomatoes, peeled, seeded, and chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup snipped fresh parsley
• Kosher salt and freshly ground black pepper, to taste

If using frozen shrimp, be sure they are completely defrosted before cooking. The safest way to do this is to put the frozen shrimp in the refrigerator. Whether using fresh or frozen shrimp, be sure to peel and devein them. Check out my article on peeling and de veining shrimp. Halve shrimp lengthwise. Set aside in the refrigerator.

Slice the mushrooms in ¼ inch slices. Chop the onion and mince the garlic. If you are using fresh tomatoes, peel, seed and chop them. I often use canned chopped tomatoes especially in the winter time when I can't find decent tomatoes in the supermarket. If using canned tomatoes, be sure to drain them well.

Cook pasta to al dente in plenty of salted boiling water.

Heat a sauté pan over medium-high heat until hot. Add oil and heat until the oil shimmers.

Sauté the mushrooms, onion, and garlic in oil until onion is soft but not brown. Don’t forget to add a pinch or two of kosher salt and freshly ground black pepper.

Add the wine and stock to the sauté pan and reduce by half.

Add the herbs and shrimp to the wine mixture. Cover and simmer about 2 minutes or until the shrimp turn pink.

Stir in tomatoes and heat through. Taste and adjust seasonings.

Add the shrimp mixture, cheese, and parsley to the drained hot pasta. Toss to combine evenly and serve immediately.