Shrimp Fettuccine with a Light Cream Sauce and Tomatoes
This shrimp fettuccine with a light cream sauce and tomatoes is perfect for a simple weeknight meal. For company, just arrange the shrimp on the plate with some parsley and it’s a fancy-schmancy dish!
I first saw this recipe on a TV cooking show many years ago. I don’t think I even had children then, and they are now 21 and 24 years old!
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You can see that I wrote the recipe into my book, added a sketch of the dish, and it’s been there ever since.
I simply don’t make this often enough because I really love this way of making shrimp pasta. (I usually make it with garlic.) Unfortunately, I researched online, but couldn’t find the original recipe, so I don’t know to whom to give the credit. All I remember is that it was a male chef. :(
You may also enjoy this seafood pasta dish with shrimp and scallops!
You can whip it up and throw it together for a weeknight meal. No fancy plating required if you don’t want to spend the time.
However, if you’re like my friend Jill (Mad About Macarons) (who styles every single meal for a beautiful presentation), then serve it this way. Arrange the shrimp in the same way and add a few parsley leaves on the side of the plate.
Shrimp Fettuccine with a Light Cream Sauce
and Tomatoes
Adapted from a TV cooking show (printable recipe below)
Fry the shallots in a little oil and butter until translucent, then add the shrimp.
When the shrimp are cooked (pink), remove them and set aside.
Put the pan with the shallots back on the heat, add the diced tomatoes and season. Next, add the Vermouth (or white wine) and brandy. Add the cream and parsley. Finally, add the fettuccine and mix with the sauce over low heat.
Plate the fettuccine as desired.
Add the shrimp to the top of the pasta with the sauce and additional parsley, if desired.
Enjoy while piping hot!
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Shrimp Fettuccine with a Light Cream Sauce and Tomatoes
Ingredients
- 1 lb fettuccine if using egg pasta, use 12 oz/ 340 g
- 1 ½ lbs fresh shrimp or frozen, raw, peeled, and deveined with tails left on
- 2 shallots diced
- 2 Tbsp extra virgin olive oil
- 2 Tbsp butter
- 2 small Roma tomatoes blanched, skin and seeds removed, and diced
- 2 oz dry white Vermouth or white wine
- 1 Tbsp Brandy
- 4 ounces heavy cream
- 3 sprigs fresh Italian parsley chopped (whole leaves to add to the plate, if desired)
- ⅛ tsp sea salt to taste
- ⅛ tsp white pepper to taste
Instructions
- Cook the pasta as directed on the package (if using egg pasta, don't cook it until the sauce is almost ready as it cooks much more quickly).
- Fry the shallots in a little oil and butter (with a pinch of salt) until translucent, then add the shrimp.
- When the shrimp are cooked (pink), remove them and set aside.
- Put the pan with the shallots back on the heat and add the diced tomatoes and season with salt and pepper. Next, add the Vermouth (or white wine) and brandy. Add the cream and chopped parsley. Finally, add the pasta and mix with the sauce over low heat.
- Plate the fettuccine as desired. Add the shrimp to the top of the pasta, with additional parsley, if desired. Enjoy while piping hot!
Notes
- Use fresh, quality ingredients for the best results.
Nutrition
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My husband makes shrimp and pasta dishes very similar to this but without the Roma tomatoes. Next time I will suggest that he adds some tomato. It adds to the color as well as the flavor. Yum!
And nutrition! Hope you like it, Peggy! :)
Hi Christina, I would love to make this,when you say heavy cream do you mean double cream .im in the uk. could I substitute any other ingredient as we not great fans of double cream etc,P.S. Christina drambui marmalade hot buttered toast nice cuppa does it get any better.
Hi Micky, are you okay with single cream as that would be more similar to what I use here. If not, add more wine or maybe creme fraiche? But guessing you won’t like that? Glad you saw the Drambuie marmalade recipe! :)
Creme fraiche,never thought thanks Christina your a star. Maybe a little Creme fraiche and more wine sounds about right,catch you later cheers Christina.
That sounds good! You’re so welcome!
I just got a couple of pounds of shrimp from Milk and Eggs…I’m putting this on the list!
I LOVE their shrimp!
I think presentation makes everything taste so much better! However, with these ingredients there’s no way it wouldn’t taste incredible! (Look! You can even cook without garlic! 😉) This is definitely the kind of meal Mark and I like to make on a weeknight. I will be making it soon! Thanks, my dear!
Yes, no garlic for a change, David! I’m sure you’d really enjoy it; let me know if you give it a go! :) CC
This looks SO delicious! I’ll take a hefty serving no matter how it’s presented. :-) Love the step-by-step photos, and your notes from 20 yrs ago are great. Some of my favorite recipes are those I have scribbled on scraps of paper from who knows when. Though yours is quite neat with a lovely little drawing. :-)
Awww, thank you, Valentina! It really is a delicious pasta recipe.
I fell off my seat when I read your reference to my plating every dish well. Ahem. You are being far too kind, Christina! This is also hilarious, as you’ll never guess: the other night this week I made spaghetti and it was messy and delicious. Jings, I didn’t post it on Instagram, thinking precisely that – it looked messy with too much parsley everywhere! Have I turned into Bree from Desperate Housewives?
Now you mention it, I’ll probably make this and arrange the prawns just a little! Looks scrumptious – and with lots of garlic for me. Love how you kept your recipe notes.
Oh you are amazing with how you plate all your meals! I do it once in a while, but not like you! I do think you’d like this recipe, Jill. :) THank you!
Such pretty photos! And you cooked your shrimp perfectly! Why do pasta and shrimp go so well together? It’s just a lovely combination. Love this recipe.
Thank you so much Mimi! You are too kind!