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, as well as simple spaghetti noodles too, so pretty much any pasta would probably work well for this dish. I also used lemon thyme from my garden that went very nicely with this.
Here's what you'll need to make my Mama's Shrimp and Fettuccine!
- 1 pound (31-35 count) medium wild American (preferably Gulf) shrimp, peeled and deveined
- 1 pound fettuccine or linguine noodles, prepared al dente, according to package directions
- 2 tablespoons olive oil, divided
- 1/2 cup diced tasso, ham, andouille or other smoked sausage
- 4 green onions, sliced
- 1 (14 ounce) can artichokes, drained and quartered
- 1 (2 ounce) jar pimentos, drained
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/2 teaspoon Creole or Cajun seasoning, or to taste, optional
- Kosher salt and freshly cracked black pepper, to taste
- 1/4 cup (1/2 stick) of unsalted butter
- 1/4 teaspoon red pepper flakes, or to taste, optional
If using shell on shrimp, you'll want to peel and devein the shrimp and pat dry with paper towels. Prepare 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 olive oil in a large skillet and cook the tasso, ham or smoked sausage 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.
Add the herbs and seasonings, up to and including the salt and pepper.
Add the butter 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.
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