by SinfullySpicy
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SinfullySpicy's Notes:
Expand8 ounces fettucine, cooked as per package instructions [reserve some pasta water] Ask a question about this ingredient
3 tablespoons unsalted butter,cold Ask a question about this ingredient
2 teaspoons finely chopped garlic Ask a question about this ingredient
1 teaspoon finely chopped thai green chillies Ask a question about this ingredient
1 pound uncooked medium shrimp, cleaned and deveined Ask a question about this ingredient
1/4 cup thick coconut milk Ask a question about this ingredient
1/4 cup heavy cream Ask a question about this ingredient
1 teaspoon finely chopped lemongrass Ask a question about this ingredient
Salt to taste Ask a question about this ingredient
Ground Black Pepper to taste Ask a question about this ingredient
3 tbsp tablespoons Lemon juice Ask a question about this ingredient
In a small bowl, marinate the clean shrimps with lemon juice, little ground black pepper and 1 tsp salt for atleast 20 minutes.
Ask a question about this stepOnce marinated,discard the lemon juice and cook the shrimp in a small pan over low heat till they turn orange white.
Ask a question about this stepMeanwhile,In a big pan, add the cold butter and garlic together on a low heat and let it cook on low heat for 2-3 minutes so that the garlic aroma infuses into the butter.
Ask a question about this stepOnce garlic is crisp but not browm, add the chopped green chillies and add cook for 2 minutes on low heat.
Ask a question about this stepNext, add the coconut milk,cream,lemon grass, salt and black pepper and let simmer on low heat for atleast 8 minutes.Please take care that the sauce should not boil. [Note: You will need to keep an eye on the salt because fettucine will be salty from the salt in water it was boiled in]
Ask a question about this stepAdd the cooked fettucine to the pan and toss in with the sauce.You might need some reserved pasta water if the sauce is thick.Check the seasoning.
Ask a question about this stepLet cook for 2-3 minutes.Do not over toss the fettucine.
Ask a question about this stepServing: Dish out the creamy fettucine in a pasta plate and top up with shrimps.Garnish with cilantro if you desire.
Ask a question about this stepServe warm.
Ask a question about this stepThis looks super tasty - love the clean simple flavors here ... trying it soon!
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
Thank you ..I m so glad you like it!