Saturday, February 23, 2013

Gourmet Shrimp Fettuccine

2 T olive oil
2 tsp. minced garlic
1 large onion, sliced into rings
1/4 c. thinly sliced celery
1 tsp. basil
1 tsp. oregano
1 T. parsley (optional)
1 can cream of celery or mushroom soup
1 jar artichoke hearts - well drained (optional) or
1 c. sauteed mushrooms (optional)
1/2 c. cream
2 T. lemon juice
3 T. butter
1 pound of uncooked shrimp, peeled
1 pound of fettuccine or linguine
1 tsp. oil
1 c. grated Parmesan cheese

In a skillet, saute garlic, onion and celery in olive oil until onion is translucent.  Add seasonings, stir to blend.  Put these ingredients into a saucepan.  Add soup, cream and lemon juice to saucepan.  Cook fettuccine in a large pan with 1 tsp. oil and 1 tsp. salt. While pasta is cooking, melt butter in the same pan that the herbs were in, saute shrimp until no longer pink.  Drain fettuccine, place into a serving dish.  Add 1/2 Parmesan cheese to the sauce.  Stir the shrimp into the sauce.  Pour over pasta and sprinkle on the rest of the cheese.

*I always cut the onion and celery the night before.
*If you're using cooked shrimp, barely warm the shrimp in the sauce.

1 comment:

  1. Thanks for sharing this! I actually made it last night (I forgot cream, so used milk), and as is usually the case, it is never as good as when a mother makes it. I will note, however, that I added sundried tomatoes to this, and it was a tasty addition.