Vwls with one L dammit
09-19-2010, 09:27 PM
http://i11.photobucket.com/albums/a186/tehfunay/pastawithshrimp.jpg
UNFORGETTABLE FETTUCCINE AND SHRIMP
(this serves 4 not very hungry people)
WHAT TO BUY:
8 ounces fettuccine and/or spinach fettuccine
12 ounces fresh or frozen shrimp, peeled and de-veined (get the big ones - they cost more, but the finished dish looks more appealing)
2 cups sliced fresh mushrooms
1 cup chopped yellow onion
3 cloves garlic, minced
1 tablespoon olive oil
¼ cup dry white wine
¼ cup chicken stock
1 tablespoon snipped fresh basil (do NOT substitute dried basil here folks - changes the whole flavor)
1 1/2 teaspoons snipped fresh oregano (see above)
2 medium tomatoes, peeled, seeded, and chopped
1/2 cup grated Parmesan cheese (substitute Pecorino Romano IMO, but whatever you prefer. I like the Pecorino Romano because it's slightly more flavorful and has that goat-thing going on, which is fucking unbelievable in this dish. You can also eat it plain with dry red wine while you are cooking this, and be well-sloshed by the time dinner's ready.)
1/4 cup snipped fresh parsley
freshly ground salt and freshly ground black pepper to taste
GETTING READY TO MAKE IT:
If you bought frozen shrimp, be sure they are completely defrosted before you start cooking. The best way to do this is to put them in the refrigerator, drink heavily, and come back the next day. Obv be sure to peel and devein the shrimpies regardless of whether they were fresh or frozen. Halve the deveined shrimp lengthwise and set them aside in the fridge.
Clean your mushrooms thoroughly. Did you know mushrooms are one of the dirtiest veggies? It's true - they are filthy little beasts. The best way to clean them is in a bowl of ice water. Swish them around in there and gently cleanse them - the coldness of the ice keeps them firm. Slice the mushrooms in ¼ inch slices. Chop the onion and mince the garlic. If you're using fresh tomatoes, peel, seed and chop them. I'll be honest here... I'm lazy and I use the chopped canned tomatoes. It's not all laziness - the real problem is you can't buy decent tomatoes in Arizona. Seriously - I've never had a good one here. Ever. But whatever your excuse, be sure to drain your canned tomatoes very well.
AND THE ACTUAL COOKING
Stop here and start chilling your red wine if you haven't consumed it all.
Cook the pasta to al dente in plenty of salted boiling water.
Heat a sauté pan over medium-high heat until hot. Add oil and heat until the oil shimmers.
Sauté the mushrooms, onion, and garlic in the oil until onion is soft (but not brown). Add a pinch or two of freshly ground salt and freshly ground black pepper.
Add the wine and stock to the sauté pan and reduce by half.
Add the herbs and shrimp to the wine mixture. Cover and simmer about 2 minutes or until the shrimp turns pink.
Stir in the tomatoes and heat through. Taste and adjust seasonings. I use more black pepper here.
Add the shrimp mixture, cheese, and parsley to the drained hot pasta. Toss to combine evenly and serve immediately.
Bon appetit.
UNFORGETTABLE FETTUCCINE AND SHRIMP
(this serves 4 not very hungry people)
WHAT TO BUY:
8 ounces fettuccine and/or spinach fettuccine
12 ounces fresh or frozen shrimp, peeled and de-veined (get the big ones - they cost more, but the finished dish looks more appealing)
2 cups sliced fresh mushrooms
1 cup chopped yellow onion
3 cloves garlic, minced
1 tablespoon olive oil
¼ cup dry white wine
¼ cup chicken stock
1 tablespoon snipped fresh basil (do NOT substitute dried basil here folks - changes the whole flavor)
1 1/2 teaspoons snipped fresh oregano (see above)
2 medium tomatoes, peeled, seeded, and chopped
1/2 cup grated Parmesan cheese (substitute Pecorino Romano IMO, but whatever you prefer. I like the Pecorino Romano because it's slightly more flavorful and has that goat-thing going on, which is fucking unbelievable in this dish. You can also eat it plain with dry red wine while you are cooking this, and be well-sloshed by the time dinner's ready.)
1/4 cup snipped fresh parsley
freshly ground salt and freshly ground black pepper to taste
GETTING READY TO MAKE IT:
If you bought frozen shrimp, be sure they are completely defrosted before you start cooking. The best way to do this is to put them in the refrigerator, drink heavily, and come back the next day. Obv be sure to peel and devein the shrimpies regardless of whether they were fresh or frozen. Halve the deveined shrimp lengthwise and set them aside in the fridge.
Clean your mushrooms thoroughly. Did you know mushrooms are one of the dirtiest veggies? It's true - they are filthy little beasts. The best way to clean them is in a bowl of ice water. Swish them around in there and gently cleanse them - the coldness of the ice keeps them firm. Slice the mushrooms in ¼ inch slices. Chop the onion and mince the garlic. If you're using fresh tomatoes, peel, seed and chop them. I'll be honest here... I'm lazy and I use the chopped canned tomatoes. It's not all laziness - the real problem is you can't buy decent tomatoes in Arizona. Seriously - I've never had a good one here. Ever. But whatever your excuse, be sure to drain your canned tomatoes very well.
AND THE ACTUAL COOKING
Stop here and start chilling your red wine if you haven't consumed it all.
Cook the pasta to al dente in plenty of salted boiling water.
Heat a sauté pan over medium-high heat until hot. Add oil and heat until the oil shimmers.
Sauté the mushrooms, onion, and garlic in the oil until onion is soft (but not brown). Add a pinch or two of freshly ground salt and freshly ground black pepper.
Add the wine and stock to the sauté pan and reduce by half.
Add the herbs and shrimp to the wine mixture. Cover and simmer about 2 minutes or until the shrimp turns pink.
Stir in the tomatoes and heat through. Taste and adjust seasonings. I use more black pepper here.
Add the shrimp mixture, cheese, and parsley to the drained hot pasta. Toss to combine evenly and serve immediately.
Bon appetit.