Fettuccine With Shrimp Sauce

• Seafood

  • 1 lb Shrimp, small or medium

• Produce

  • 1 tbsp Scallions
  • 3 Tomatoes

• Pasta & Grains

  • 1 lb Fettuccine, cooked

• Baking & Spices

  • 1 Pinch Cayenne pepper
  • 1 Pinch Salt

• Oils & Vinegars

  • 4 tbsp Olive oil

• Dairy

  • 4 tbsp Butter
  • 1 cup Heavy cream

• Beer, Wine & Liquor

  • 3 tbsp Brandy
  • 1/4 cup White wine, dry

• Other

  • garnish with fresh, chopped parsley, if desired

Found on imbored-letsgo.com

Description

Ingredients

• 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

Directions

• Shell and devein the shrimp. Save the shells!
• 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, youre done with them now.
• 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)
• 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.
• Toss cooked fettuccine with sauce, garnish with parsley, if desired, and serve immediately.