This recipe is from Chef Henry Douglas from the Mobile Admiral Semmes Hotel. This fettucine is rich and silky, and the brandy adds something different to the dish.
Cooking Time
Preparation Time :15 Min
Cook Time : 20 Min
Total Time : 35 Min
Ingredients
Serves : 6
3 water
1 1⁄2 spinach fettuccine
3⁄4 olive oil
1 medium shrimp
4 garlic cloves
1⁄2 brandy
1 1⁄2 heavy cream
salt
white pepper
1 parmesan cheese
Directions
In a large pot, bring water to a boil. Add fettucine and return to a boil for 3-4 minutes, or until pasta is cooked but still firm--al dente. Drain, rinse with cold water, and drain again. Transfer to a large warm bowl, add 1/4 cup oil, and toss gently. Cover and set aside.
Pour remaining oil in a large skillet and place over medium heat. When hot, add shrimp and saute 1 minute.
Add garlic and brandy and saute for 2 minutes. Add cream, cooked fettuccine, salt and pepper. Simmer 5 minutes.
Remove from heat and sprinkle with cheese, tossing well.
