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Creamy Shrimp Fettuccini

puck_cooking_cream

  • DIFFICULTY Easy
  • COOKING TIME < 30 minutes
  • CUISINE Italian
  • Farah M.Rihani A RECIPE FROM Farah M.Rihani

Ingredients

  • 450 Gram (gm) fettuccini pasta
  • 500 Gram (gm) medium size shrimps
  • 1000 Milliliters (ml) PUCK Cooking Cream
  • 1 Tablespoon pesto sauce, optional
  • 3 Cloves Garlic, crushed
  • 2 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Lemon Juice
  • 1 Teaspoon Lemon Zest
  • 1 Teaspoon grated nutmeg
  • 1 Teaspoon Black Pepper
  • 1 Cup Emmental cheese , grated
  • 1 Cup Parmesan cheese, grated
  • 1 Pinch Salt, to taste

Instructions

Step

1
Start off by cleansing and washing the shrimps

Step

2
Drain well and leave in a strainer. Season with salt, pepper, lemon juice, and lemon zest

Step

3
Cook the fettuccini in boiling salted water for around 7 mins or as mentioned on your packet

Step

4
In the meantime, heat the olive oil in a large skillet. Add the shrimps and stir fry for 2- 3 mins

Step

5
Remove the cooked shrimps from the skillet

Step

6
Add the butter, then the crushed garlic and sauté until aromatic. Now add the pesto sauce if you are using any. Then add the cream and whisk well on low heat

Step

7
Add the cheese little by little and keep whisking to dissolve it in the cream

Step

8
Season with salt and pepper

Step

9
Add the shrimps back to the hot cream, then the cooked fettuccini and mix well until the pasta is well coated

Step

10
Transfer onto plates, and finish it off with grated nutmeg and some fresh basil

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