Lemon Shrimp Fettuccine
Ingredients
- 400 gFettuccine (dry)
- 500 gShrimp (peeled)
- 2 pcShallot (finely chopped)
- 3 pcGarlic (minced)
- 100 mlDry white wine
- 200 mlCream
- 30 gUnsalted butter
- 50 gParmesan cheese (grated)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 1 pcFlat-leaf parsley (chopped)
- 2 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Wide ribbons of pasta coated in a glossy, creamy sauce. Shrimp are seared until pearly, brightened by the acidity of reduced white wine and lemon.
- 1
Finely mince the shallots and garlic. Roughly chop the flat parsley. Squeeze the lemon for its juice.
- 2
Plunge the fettuccine into a large pot of boiling salted water. Cook until al dente. Reserve a ladle of pasta water before draining.
- 3
In a skillet with olive oil, sear the shrimp over high heat until pink and firm. Remove and set aside.
- 4
Sauté shallots and garlic in the same skillet. Deglaze with white wine and reduce by half. Add cream and lemon juice, simmer until the sauce coats the back of a spoon.
- 5
Return shrimp and pasta to the skillet. Add butter and parmesan. Toss vigorously to emulsify the sauce with a bit of pasta water if needed. Finish with parsley.
Frequently asked questions
How do you get this dish right?
- Never rinse the pasta, the starch helps the sauce cling to the ribbons.
- Adding butter at the end, off the heat, provides shine and a silky texture.
- If the shrimp release too much water, drain it to maintain a proper sear.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in a pan with a splash of water to loosen the sauce.
