Tuesday, July 20, 2010

Shrimp and Fettuccine

Shrimp and andouille sausage, cooked in a buttery sauce tossed with fettuccine, fresh herbs, artichokes and pimentos.

Shrimp and Fettuccine

This recipe for Shrimp and Fettuccine was in my Mama's collection and written in her hand which always makes me nostalgic and miss her even more than usual. She had written at the bottom of the recipe, "this dish will make them scream for more," which always makes me smile. Well, I don't know about all that, but I can say that this is definitely a restaurant quality pasta dish that, despite the inclusion of artichokes, The Cajun gobbles up and declares delicious! That's a winner to me.

The original recipe called for linguine, but I only had fettuccine in the house, so I think that either would work well for this dish. I also used lemon thyme from my garden.

If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

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Recipe: Shrimp and Fettuccine

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 30 min | Yield: About 4 to 6 servings

Ingredients
  • 1 pound of medium shrimp, peeled and deveined
  • 1 pound of fettuccine or linguine noodles, prepared al dente, according to package directions
  • 1 to 2 tablespoons of olive oil
  • 1/2 cup of diced ham, andouille or other smoked sausage
  • 4 green onions, sliced
  • 1 (14 ounce) can of artichokes, drained and quartered
  • 1 (2 ounce) jar of pimentos, drained
  • 1 teaspoon of chopped fresh thyme
  • 1 teaspoon of chopped fresh oregano
  • 1/2 teaspoon of paprika
  • 1/4 teaspoon of garlic powder
  • 1/4 to 1/2 teaspoon of big flake Creole seasoning (like Zatarain's Big & Zesty), or to taste
  • Kosher salt and freshly cracked black pepper, to taste
  • 1/4 cup (1/2 stick) of unsalted butter
  • Sprinkle of red pepper flakes
Instructions

Peel and devein the shrimp; pat dry with paper towels. Prepare the pasta in well salted water, according to package directions for al dente. Reserve 2 cups of the pasta water before draining. Drain pasta and set aside.

Heat one tablespoon of the olive oil in a large skillet and cook the smoked sausage or ham until seared; use a slotted spoon to remove and set aside. Add additional oil to the skillet if needed, and sear the shrimp, remove and set aside with the sausage. Add the sliced green onion to the skillet; cook and stir for about a minute. Add the artichokes and pimentos; cook and stir until warmed through.

Return the meat and shrimp to the pan and add the herbs and seasonings, up to and including the salt and pepper. Add the butter and cook and stir until butter has melted and seasonings are well distributed. Stir in the reserved pasta water, about 1/2 cup at a time, until a nice sauce has developed. You may or may not use all of the reserved pasta water. Toss in the drained pasta; taste and adjust seasonings. Sprinkle with red pepper flakes and serve immediately. A side salad and bread are perfect for this dish.

Cook's Note: I like the bigger flake Creole seasoning for this dish because it's a pantry staple for me, however, any good Creole or Cajun seasoning (like Slap Ya Mama), will also work fine. Substitute chicken for the shrimp. Cook boneless, skinless chicken in the skillet, remove and set aside; cut into bite sized pieces.

Source: http://deepsouthdish.com

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Posted by on July 20, 2010
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23 comments:

  1. This dish looks amazing Mary-I love everything in it, so it's got to be a winner!

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  2. oh, yummy mary! and nice lead in the voting!! Any word on how the shrimp are doing in the Gulf? I usre hope it's getting better dwon there!!

    anne
    www.anniebakes.net

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  3. I'm screaming for more and I haven't even tasted it yet.

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  4. Nice Pasta Mary! Works well with fettuccine too. My son is finally in London. Shrimp fettuccine alfredo is his all time favorite pasta dish. I made him a big ole bowl before he left. Votin' for you often :) Good luck!

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  5. I love those handwritten recipes from those cooks that I loved best and are no longer with me. Even though I have many of them memorized, I still pull out the recipes and keep them by my side when I make their signature dishes. : )

    This one is for sure a winner...just like your turkey burger. : ) I'm for sure going to make this one!

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  6. I can't eat shrimp but I am sure this will be just as good with just the sausage added to all those other goodies.

    I see you are doing well in the voting. All you need is a good push from everyone to cross you over the line on August 1st.

    Good luck. You have my votes.

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  7. This looks so good - I like the idea of artichokes in the mix. This is a dish I know I can make and have it actually "turn out" like it's supposed to. I really enjoy reading your blog, not only for new ideas, but it's so good to see old favorites "like my mom made" too. Thanks for sharing!

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  8. Mary, this looks delicious. Shrimp and pasta teamed together can't be beat. I hope you are having a great day. Blessings...Mary

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  9. That looks so good Mary! I want some! :)

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  10. This looks perfect Mary! I love a good shrimp and pasta dish. Congrats on your lead in the contest as well. I have been voting for you my friend!

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  11. Aww that is soo sweet. It must make you happy n sad to look at the recipe .But it must make you happy to have cooked it if it that good :))Lovely n delicious looking dish :)

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  12. This is one of my favorites Mary! I'm on my way to vote for your burger.

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  13. Are you using the marinated artichokes or just plain ones?

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  14. Mmm..as if just shrimp fettucine wasn't sinful....then you throw in the artichokes and andouille. Wow! I bet the flavor is unreal!!
    Oh, I just went and voted for you on the POM challenge. Good luck!!

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  15. Oh Honey!! That looks heavenly!

    I only wish we could get some fresh shrimp here :(

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  16. I made this for supper tonight; it was great!

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  17. So glad you enjoyed it!! Thanks so much for taking the time to come back and comment.

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  18. Marinated or plain artichokes?

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  19. Hey Cindy! I don't think the dish would suffer with the marinated version but I keep the regular canned in my pantry most often so that's what I use.

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  20. Excellent recipe! Next time I'll add 12 oz of Andouille and more salt/pepper at the end. Thanks!

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  21. I convinced my husband to make this for dinner tonight, and you're right, it's restaurant quality. The three of us managed to eat up the whole skillet. Your Mom knew what she was talking about!

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    Replies
    1. Thank you so much - I really appreciate the feedback!

      Delete

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