Shrimp Buongusto Food
SHRIMP FETTUCCINE ALFREDO
This take on a classic Italian-American recipe is super easy to make. Slightly reducing the cream and adding a hefty dose of cheese means you don't have to use flour to thicken the sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
- Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.
- Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.
- Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm.
- Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.
SHRIMP BUONGUSTO
A tasty shrimp dish in a red sauce which is very easy and quick to prepare (if you buy pre-cleaned shrimp). Serve with pasta or rice. Add a tossed green salad and crusty (garlic) bread to round out the meal.
Provided by Dee514
Categories European
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Wash and dry shrimp and roll them in flour.
- Heat oil in a large skillet.
- Brown shrimp on both sides in hot oil.
- Remove oil from skillet and set aside.
- Add wine to shrimp and cook until wine is reduced to half.
- Put reserved oil into a small saucepan, add tomato paste, water, salt, pepper and cayenne and cook for 3 to 4 minutes.
- Pour sauce over shrimp and add the parsley, scallion and truffle to the skillet.
- Cook for 4 minutes.
- Remove from pan and add lemon juice.
- Serve with rice or pasta.
Nutrition Facts : Calories 564.8, Fat 31.1, SaturatedFat 4.5, Cholesterol 345.6, Sodium 646.5, Carbohydrate 15.7, Fiber 0.7, Sugar 0.7, Protein 48
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