Fettuccine with shrimp and brandy cream 

This Italian dish is delicate and quite easy to cook. Fish makes the dish rich, low in calories and healthy, thanks to the protein and mineral content. Fettuccine with shrimp cream and brandy are a very tasty first course of fish, perfect to enjoy for a lunch or dinner with friends. The dressing is prepared by sautéing the shrimp with garlic and then blending them with brandy, which gives a particular and pleasant aroma. Finally, a cream prepared with cherry tomatoes, vegetables and really fragrant fish is added to the pasta. Serve this dish finishing with a sprinkling of chopped parsley and you will feel that goodness!

INGREDIENTS

Egg fettuccine 250 g

Shrimp 350 g

Brandy 100 Ml

Garlic 2 Cloves

Parsley 10 g

Water 400 Ml

Extra virgin olive oil 60 g

Flour 30 g

Celery 60 g

Black pepper 2 g

Tomatoes 300 g

Fine salt 3 g

PREPARATION

To prepare the fettuccine with shrimp and brandy cream, start by cleaning the shrimps. Deprived of the head and carapace, keeping them as you will need them for the preparation of the cream. Halve the cherry tomatoes and in rather coarse pieces celery and parsley stalks. Place a non-stick pot on the heat with a little oil and a clove of garlic. Fry the garlic, then pour the celery and parsley stalks. Add the shrimp shells that you have kept aside and pour half the dose of brandy, cooking for 10 minutes. Add the cherry tomatoes and stir with a kitchen spatula or a wooden spoon, cooking for another 10 minutes. Pour water and season with salt and pepper to taste; Cook for another minutes. Once ready, blend everything with an immersion blender until you get a thick and homogeneous cream, which you will filter with kitchen paper in a narrow mesh strainer placed on a bowl. After this process, put the cream you have obtained aside. Heat the remaining oil and pour the flour little by little, mixing well with whisks to avoid lumping. Pour the cream and continue with the whips until it has reached the boil. Put on the fire a large non-stick pot with a drizzle of oil and the clove of garlic, let it brown then remove it. Cook the shrimp for 4 minutes over moderate heat, blending with the remaining brandy. In a saucepan bring the salted water to a boil, then cook the fettuccine for 3 minutes. Once ready, drain them, then pour them directly into the pan with the shrimps. Add the shrimp and brandy cream you have prepared and mix with the spatula to mix all the ingredients well. Sauté the fettuccine in the sauce to give flavor and finish with a poor chopped parsley; Finally you can serve your fettuccine with shrimp and brandy cream.

PRESERVATION

You can store the fettuccine with shrimp and brandy cream in the refrigerator in an airtight container for a maximum of 1 day. You can prepare the dressing in advance and store it in the freezer only if you have used fresh unthawed ingredients.

ADVICE

Fettuccine with a spicy touch? Why not! Try to add a pinch of chili and you will give an extra gear of taste to your dish.