Shrimp Fettuccine with a Light Cream Sauce and Tomatoes

4.7 (34 ratings)

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Ingredients

1 lb fettuccine (if using egg pasta, use 12 oz/ 340 g)
1 ½ lbs fresh shrimp (or frozen, raw, peeled, and deveined with tails left on)
2 shallots (diced)
2 Tbsp extra virgin olive oil
2 Tbsp butter
2 small Roma tomatoes (blanched, skin and seeds removed, and diced)
2 oz dry white Vermouth (or white wine)
1 Tbsp Brandy
4 ounces heavy cream
3 sprigs fresh Italian parsley (chopped (whole leaves to add to the plate, if desired))
⅛ tsp sea salt (to taste)
⅛ tsp white pepper (to taste)

1
Cook the pasta as directed on the package (if using egg pasta, don't cook it until the sauce is almost ready as it cooks much more quickly).
2
Fry the shallots in a little oil and butter (with a pinch of salt) until translucent, then add the shrimp.
3
When the shrimp are cooked (pink), remove them and set aside.
4
Put the pan with the shallots back on the heat and add the diced tomatoes and season with salt and pepper. Next, add the Vermouth (or white wine) and brandy. Add the cream and chopped parsley. Finally, add the pasta and mix with the sauce over low heat.
5
Plate the fettuccine as desired. Add the shrimp to the top of the pasta, with additional parsley, if desired. Enjoy while piping hot!