Tuesday, July 20, 2010

Shrimp and Fettuccine

My Mama's Shrimp and Fettuccine recipe, made with shrimp and andouille sausage, cooked in a buttery sauce tossed with fettuccine, fresh herbs, artichokes and pimentos.
My Mama's Shrimp and Fettuccine recipe, made with 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 have also used fettuccine, so either pasta would work well for this dish. I also used lemon thyme from my garden.

Here's how to make it.

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Recipe: Shrimp and Fettuccine

©From the Kitchen of Deep South Dish
Prep time: 15 min
Cook time: 30 min

Total time: 45 min
Yield: About 4 to 6 servings

  • 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 tasso, 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

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 Notes: 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.


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Posted by on July 20, 2010
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