Shrimp Fettuccine
Simple to make, in one pot, this delicious shrimp dish carries the New Orleans flavor, including the punch of cayenne pepper. If you are not accustomed to a lot of spice, put only the cayenne pepper into the Creole seasoning mixture last, a little at a time, until it suits you.
Ingredients
- Unsalted Butter - 2 ounces
- Raw Shrimp - 24, peeled and deveined
- Garlic Cloves - 2, minced
- Fresh Parsley - 4 teaspoons, minced
- White Onions - 4 medium, sliced
- Fresh mushrooms - 4, sliced
- Fresh Tomatoes - 4 tablespoons, peeled, seeded, and chopped
- Scallions - 4 ounces, coarsely chopped
- Seafood seasoning - 2 teaspoons (below)
- Shrimp Stock - 2 ounces
- Fettuccine - 2 cups, cooked
- Dry white wine - 1/4 cup
- Unsalted Butter - 2 ounces
- Creole Seafood Seasoning
- Oregano - 2 tablespoons
- Salt - 1/3 cup plus 1 tablespoon
- Granulated Garlic - 1/4 cup
- Freshly ground black pepper - 1/4 cup
- Cayenne Pepper - 1/3 cup, or to taste
- Thyme - 2 tablespoons
- Paprika - 1/3 cup plus 1 tablespoon
- Granulated Onion - 3 tablespoon
Instructions
Place the butter, shrimp, garlic, parsley, onions, mushrooms, tomatoes, scallions, and seafood seasoning in a large saucepan. Melt the butter over medium heat, then stir gently for 20 seconds. Add the shrimp stock and cook until the onions are transparent. Add the cooked fettuccine and wine and simmer until the sauce is almost absorbed and the shrimp are pink. Remove the pan from the heat and stir in the remaining butter. Serve immediately.
Creole Seafood Seasoning
Combine all ingredients and mix thoroughly. Pour into a large glass jar. Makes 2 cups; keeps indefinitely (eventually, the flavors will fade, but the mixture will not “go bad”).
