• Malinda M. Julien

Shrimp with Mushroom & Saffron Sauce on Fettuccine

Sweet and Spicy Shrimp with oh-baby sauce!


1/3 c olive oil

1 lb shrimp (in shells)

1 carrot shredded

1 onion, finely chopped

1 large tomato

1/4 t saffron

1/4 cayenne or better: Crushed chipotle pepper

1/4 t salt

2 c white wine (note: I like to use Arbormist™ mixed fruit) but any white wine you like will work

1 c heavy cream (or half and half if you want it lighter)

3/4 c butter

2 garlic cloves, finely chopped

1 lb fresh porcini mushrooms, chopped

1 lb fettuccine, cooked

chopped parsley

I created this dish with a yummy flavor in mind. The sauce is the key for sure. You only need one big pot with a colander for the fettuccine, one good skillet with a lid, 2 medium bowls to hold the shrimp and a strainer. The sauce is made in two steps, but easy to make.

Add water to pot enough to cover the pasta. Add plenty of salt (kosher) note: this is your only opportunity to season the pasta, the salt will pour off later). Bring to almost boil and add pasta. Allow to cook until the pasta is al dente'. Once pasta is al dente, remove with tongs to the colander leaving the pasta water hot and the colander on top of the pot to keep it warm. Mix 2 T olive oil and some kosher salt, toss and leave until you are ready to plate.

Heat the oil in a large skillet, covered over medium heat. Add the shrimp in the shells and saute' about 1 minute until the shrimp turn pink. Remove them to the bowl. Peel the shrimp, leaving the shrimp in the bowl and place the shells in the skillet. Add the carrots, onion, tomato, saffron, cayenne pepper, salt and 1-1/2c of wine of your choice.

Cover and simmer for 15 min, stirring occasionally. Add the cream and remaining wine. Simmer uncovered for 10 minutes. Strain mixture into a medium bowl, pressing to extract as much liquid as possible. Discard the solids.

In the same skillet melt 1/2 c butter over low heat, add garlic and mushrooms. Cook covered for 20 minutes, stirring occasionally. Remove from heat. Add peeled shrimp, crushed peppers to taste and reserved liquid to skillet.

Serve over the pasta and top with fresh chopped parsley.

If you want to use cooked chicken, cut into large portions and add instead of shrimp. You may also add cheese if you like.

Note on wine: Arbormist™ is rather sweet and adds a great flavor to this dish, especially if you like it spicy and use the Crushed Pepper Flakes to a larger degree. The spicy / sweet flavor is nice. If you prefer a dry wine, it is fine, of course.

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