Thursday, July 3, 2008
Fettucine Alfredo w/ Shrimp, Asparagus and Grapes
Ingredients
- 1/2 pound of shrimp, peeled and deveined
- asparagus, cut into 3 inch sections
- handful of sweet, red grapes (seedless)
- 1 box dry linguine pasta (even better if fresh pasta)
- 1.5 pints of heavy cream
- handful of grated parmesan or pecorino romano cheese
- 1 tsp red pepper flakes
- splash of white wine
- olive oil
- salt and pepper to taste
How to make Fettucine Alfredo w/ Shrimp, Asparagus and Grapes
I had this dish at a lovely Italian restaurant in the East Village called Paprika. I was a little iffy at first on the grapes, but they really brighten up and lighten the dish. Here's my take:
Pasta
Cook in boiling salted water until al dente.
Cream sauce
1. Into a pan with hot olive oil, add red pepper flakes, shrimp and salt. When halfway cooked, add a splash of white wine. Allow the alcohol to cook off, then remove shrimp from heat and set aside.
2. Into the same pan, pour in the heavy cream and lower the heat to medium. While constantly stirring cream, add handful of grated cheese. Add pepper to taste.
3. When cream has slightly reduced, add asparagus and shrimp. Cook for 3-4 minutes then remove from heat. Stir in cooked pasta and season if necessary.
4. Add grapes when you're ready to serve and top with more grated cheese.
