Saffron Fettuccine with ShrimpFeatured by Gainey Vineyard in the Gold Wine Club.
Flavorful dish with creamy saffron fettuccine and delicate shrimp. Pair this with a refreshing Chardonnay.Yield: 4
Prep Time: 15 Minutes
Cook Time: 35 Minutes
• 1 1/2 pounds fresh saffron fettuccine
• 1 tablespoon olive oil
• 24 shrimp (about 1/4 pound), peeled and deveined, reserving shells
• 1 teaspoon minced garlic
• Red chili pepper flakes to taste
• 3 tablespoons white wine
• 3 tablespoons unsalted butter
• 2 tablespoons Shrimp Butter (recipe follows)
• 1-tablespoon fresh lemon juice
• Salt and pepper to taste
• 2 large Roma tomatoes, peeled and diced
• 1 bunch fresh arugula, washed and torn in 2-inch sections
• Shrimp shells reserved from peeling shrimp
• 1 pound unsalted butter
• 1/4 cup water
For the Fettuccine
Bring a large pot of salted water to boil. Add fettuccine to boiling water and cook al dente, about 8 minutes.
Heat olive oil in large skillet over medium-high heat. Add shrimp to hot oil and lightly cook on both sides. Add garlic and a pinch of chili flakes; stir once, then add white wine and stir, scraping the bottom and edges of the pan. Add butter, shrimp butter and lemon juice. Simmer until sauce is reduced slightly and somewhat thick. Add salt, pepper and chili flakes to taste. Add tomatoes and arugula to sauce. When pasta is cooked, drain and add to sauce and toss lightly to coat pasta.
In a heavy-bottomed saucepan over medium heat, stir shrimp shells constantly until they become bright pink. Add butter and water and reduce heat to low. Allow the butter to simmer on low for 20 minutes adding water, if necessary, to keep butter from browning.
Place the shrimp butter mixture in blender and chop coarsely. Strain the butter through cheesecloth twice. Refrigerate until ready to use. Shrimp butter may be kept frozen up to a week.