Shrimp and fettuccine with sun-dried tomatoes in a cream sauce

Shrimp in a tasty cream sauce.

Photo by Debbie C.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    T olive oil

  • 3

    cloves garlic, crushed

  • 1 1/2

    lbs uncooked jumbo shrimp, peeled and deveined

  • 2-3

    scallions, trimmed and finely sliced

  • 2

    T shredded basil

  • 1/2

    c drained sun-dried tomatoes, cut into strips

  • pinch of ground white pepper

  • 1

    c chicken broth

  • 3/4

    c dry vermouth or I used 1/2 c white wine vinegar

  • 1

    c heavy cream

  • 1/2

    c grated parmesan cheese, plus extra to serve

  • 11

    oz fettuccine

Directions

Heat the oil in a large skillet over low heat saute the garlic just until softened. Add the shrimp and cook for a few minutes stirring frequently, until the shrimp are opaque. Remove the shrimp from the skillet and let cool, then chop into thirds. Add the scallions, basil, sun-dried tomatoes, pepper, chicken broth, vermouth, and cream to the skillet and cook over medium-high heat for 20 minutes or until the sauce has reduced by about half. Stir in the parmesan and cook for a further 1-2 minutes until melted and combined. Return the shrimp to the sauce to heat through. Cook the fettucine for 10-12 minutes and drain well. You can add the fettuccine to the sauce or serve the shrimp and sauce on top of a bed of fettuccine. Garnish with extra parmesan, basil and crusty baked bread and a salad.

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