A special meal for lent

Recipes from a Monastery Kitchen

SISTERS OF THE COMMUNITY OF JESUS

Post navigation

Previous 

Stella’s Shrimp and Fettuccine

Stella's Shrimp and Fettuccine

SERVINGS 2servings CHANGE SERVING SIZE  servings

COOK TIME 20mins

PREP TIME 10mins

READY IN 30mins

INGREDIENTS

• 12 large shrimp (de-vined, shells removed)
• 1/2  onion (or shallots) diced small
• 1 clove garlic
•   handful of fresh basil leaves chopped
• 1  tomato diced
• 1  lemon juice and zest
• 1/2 cup white wine
• 1/2 lb fettuccine
• 1 cup heavy cream warmed in microwave
• 1 cup fresh parmesan cheese grated, divided
• 2 Tbsp fresh parsley chopped
•   butter
•   onion salt
•   pepper

INSTRUCTIONS

1. Boil salted water for pasta
2. Meanwhile, sauté ¼ c. diced onion and crushed garlic clove until translucent over medium low heat. Watch carefully so you don't burn the garlic. Add chopped basil leaves and chopped tomato – lightly toss, sauté and remove from heat and into a dish to hold.
3. Cook your pasta and when finished, toss with 4 Tbsp. butter, warmed heavy cream and 1/2 cup fresh parmesan until you have an “Alfredo” – add onion salt and fresh ground pepper - seasoning to taste.
4. Quickly sauté your shrimp in butter, once golden on both sides, add white wine and juice of one lemon. Simmer slightly and then add the tomato mixture back to the pan and combine - season to taste.
5. Serve fettuccine with the shrimp tossed over – sprinkle with the lemon rind, freshly grated Parmesan cheese and chopped parsley.