by Sagegreen
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Sagegreen's Notes:
enough olive oil to lightly coat bottom of heavy pan Ask a question about this ingredient
1/2 cup minced yellow onions Ask a question about this ingredient
1/4 teaspoon cayenne pepper, to taste Ask a question about this ingredient
1/2 teaspoon Maldon salt flakes, to taste Ask a question about this ingredient
10 ounces large, uncooked wild shrimp, deveined and peeled, and patted dry Ask a question about this ingredient
1/2 cup organic grape tomatoes, cut in halves Ask a question about this ingredient
8 ounces artisan tomato fettuccine, cooked al dente Ask a question about this ingredient
3/4 cups heavy cream Ask a question about this ingredient
splash of vodka (or brandy) Ask a question about this ingredient
1/2 teaspoon fresh grated nutmeg, to taste Ask a question about this ingredient
1/2 cup chopped flat leaf parsley Ask a question about this ingredient
1/4 cup chopped flat leaf parsley Ask a question about this ingredient
aleppo pepper for garnish, optional Ask a question about this ingredient
Heat the olive oil in a heavy pan to medium high. Add the onions and cayenne pepper with a dash of salt. When the onions begin to show a little color, add the reminder of the salt and the shrimp.
Ask a question about this stepStir in the cut tomatoes, while still on the heat. Mix in and incorporate the cooked pasta with all the ingredients. Pour in the cream while stirring, followed by the nutmeg and vodka (or brandy); heat everything briskly, but without boiling. Lastly, stir in the 1/2 cup of parsley to wilt very slightly and then take off the heat to plate. Garnish with fresh parsley and a sprinkle of aleppo pepper, if you like.
Ask a question about this step
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
Yum. This looks delicious!