Recipe by Steve Slayton
"A delicious, easy to prepare shrimp recipe that has a New England flavor."
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1 (16 ounce) package
dry fettuccini noodles
shrimp, peeled and deveined
green onions, thinly sliced
garlic, thinly sliced
dry white wine
chopped fresh basil
grated Parmesan cheese
This is the best pasta I've ever made. Better than most I've had at fancy restaurants. One important thing that made it good is that I used whole shrimp with heads and cooked them without peeling them. This way, the roe in the head adds a really nice flavor, 10 times better than peeled shrimp. I also only used about 2tbsp of butter instead half a cup. Make sure you use the ripest tomato you can find and use the wine that you will drink with dinner instead of cheap table wine. In my househould we rarely make the same recipe twice, but my husband has already asked me to make this again soon.
nice recipe but if you cook shrimp for 7 min total they are way overcooked and tough. I put the shrimp in for the last 2 min maximum for tender shrimp
EXCELLENT! Would rate it a ten if I could! We used large frozen shrimp, organic spinach fettucine, and fresh tomatoes as well as the other ingredients as they were listed. Very quick to prepare. Reading the recipe I thought there might not be enough sauce, but there was plenty of nice (very rich) creamy cheese sauce. I was a little concerned about igniting the brandy since I have never done this before, but it was very safe and easy to do and I wouldn't want anyone to pass on this recipe because of this step. This dish tasted like something you would pay a lot for in a fine restaurant. Wonderful!! Thank you for the delicious and easy dish!
I will serve this easy and elegant dish again for dinner guests. I combined scallops with the shrimp and also added fresh parsley.
This recipe is quick, and easy to prepare. It's also nice that it's made up of items that normally have in my kitchen. I did make a few adjustments. Didn't have fresh tomatoes on hand so I used sun-dried tomatoes, with good results. Also had 1-1/2 #'s of shrimp so I increased the wine, and butter for more sauce. Served over linguine, but would imagine that it would taste great on it's own with sourdough bread to dip into the sauce.
Excellent pasta dish! The combination of flavors are great. We liked that it was a light sauce rather than a heavy cream laden sauce for a change. I've made this many times. Some changes I've made are using bowtie pasta. The shape holds the sauce and mixes with the shrimp better. Also I've mixed shrimp and scallops and it is equally great.
The iron chef himself would be impressed! The delicant flavor of the shrimp with the hint of brandy is the perfect entree to impress others without slaving for hours in the kitchen. It seems like some people are having problems with the shrimp preparation. Just have it done ahead of time at the market! This is definetly one of the best recipes of all time.
This was fantastic! We used Thin Spaghetti instead of Fettucini. I served it at a dinner party and it was a huge hit! Easy, fun and dee-lish!
For the leftovers I had some asiago cheese in the fridge, so I added a few sprinkles. Yum!
(one reviewer gave this a low rating because of "the time it took to de-vein the shrimp"...don't worry, you can buy them de-veined)
* Percent Daily Values are based on a 2,000 calorie diet.
Brandied Shrimp with Pasta
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 265
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