Monday, March 7, 2011

Fettucini and Shrimp with Tarragon Cream Sauce

Made this for dinner this evening and it was yummy!  We love shrimp and fettucini, and nothing is better than alfredo sauce.  I always seem to make mine too clumpy or too runny...not this time!  This was super easy and very fast.  I used frozen shrimp- put them in a bowl under running cold water to thaw out for about 5 minutes.  I also seem to overcook my shrimp- this recipe told you exactly how to do it, and I didn't over cook them.   I learned that shrimp keep cooking when you take them out of the pan, like beef does! 

I loved using the Buitoni pasta- fast and I cooked it perfectly for once )  I used dried tarragon- couldn't find fresh, and I thought the flavor was just fine.  I also wanted this to be a little bit healthier, so I used 1 cup heavy cream and 1 cup 1% milk- the sauce didn't thicken as much as I think it was supposed, but good enough for us all to enjoy it!
One of Brayden's favorite dishes!  He kept saying "yum...yum...yum..."

2 comments:

Phil and Darby Hawley said...

Shannon that looks scrumpcious!

Player_1 said...

It looks very good, my girlfriend would love it.

The next time you make it, instead of using heavy cream (which I assume is 36%), use table cream (which is 18%) and beat the sauce with an egg beater, that should thicken it up.

Or, split the cream in half, do 1/2 cup cream and 1/2 cup 14% MF sour cream and simply whisk it up well and make sure that the creams are blended. It will wind up being much, much thicker. Plus the sour cream gives it an almost cheese-like flavour; obviously you're going change the taste, but it might be well worth it.