simple treats of the sea made delicious
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If rich, creamy, indulgent dishes are something you crave, you are going to love this smoked salmon and shrimp fettuccine recipe! This might not be the healthiest seafood recipe in the world but it is really tasty. The smoked salmon and shrimp are luxurious ingredients anyway and the rest of it is equally fantastic. The combination of white wine and heavy cream makes a mouthwatering sauce, especially when it is livened up with chilies, garlic, tomatoes and more.

Salmon and shrimp are combined in various dishes but they go especially well with pasta and cream, which is why the following recipe is perfect for these ingredients. The tomatoes add a new flavor and the zucchini adds color and texture.

Chilies do not feature in many creamy fettuccine dishes and they are optional in this one. Just use half a chopped chili pepper for a little piquancy if you like or even less – quarter of a chili will give a hint of heat to the dish. If, on the other hand, you like spiciness, chop up a whole chili and throw it all in! The fiery flavor will give a great contrast with the cream.

Creamy Fettuccine with Shrimp and Salmon
Summary: Fettuccine, seafood and vegetables are combined with luxurious ingredients such as cream, butter and white wine, for this mouthwatering Italian recipe. This is easy to make and very tasty.
Author:
Cuisine: American
Recipe type: Entree
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 cup dry white wine
  • 1 cup heavy cream
  • ½ chopped chili pepper
  • 2 oz smoked salmon, in slivers
  • 2 oz cooked shrimp, peeled but with tails on
  • 3 finely minced garlic cloves
  • ¼ chopped zucchini
  • 6 finely diced shallots
  • 1 oz butter
  • 2 quarts chicken stock
  • 1 ½ lbs fettuccine
  • 3 tomatoes
  • Grated parmesan, to serve
  • Salt and black pepper, to taste
  • 6 sprigs fresh parsley, to garnish
Instructions
  1. Melt the butter in a skillet and sauté the garlic, zucchini and shallots for 1 minute.
  2. Add the white wine and bring the mixture to a boil. Cook it until it reduces by half.
  3. Stir in the cream and chili pepper and reduce by half again.
  4. Season with salt and black pepper, and then remove from the heat.
  5. Dip the tomatoes in boiling water for half a minute, and then transfer them to ice water.
  6. Peel them and cut them in half. Squeeze them to get the seeds out. Cut the flesh into strips and stir it into the sauce.
  7. Cook the pasta in the chicken stock until it is al dente (tender but with a little bite to it).
  8. Drain the pasta but do not rinse it.
  9. Sauté the shrimp (if you are using raw ones) in a little oil or butter for 2 minutes or until they are pink.
  10. Toss the cream mixture with the cooked pasta, the salmon, and the shrimp.
  11. Add more salt and black pepper, if necessary, and serve hot.
  12. Serve some grated parmesan cheese on the side, so that people can help themselves to it if they want.

Photo Description:

Peeling shrimp but leaving the tails on means that you can serve an elegant-looking ingredient which is not going to mean mess. If you do not peel them, your dinner guests will have to, and not everyone likes to peel shrimp. This way though, they can just eat the shrimp and leave the tail part. This recipe is perfect for anyone who enjoys rich, creamy fettuccine meals with the decadence of seafood. This is such an easy recipe but it makes such good comfort food. Even people who are not crazy about seafood will enjoy this.

 


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Christine Szalay-Kudra


Hi, my name is Christine. I am happy you are visiting today. Food is very important to everyone, and in this family we love to eat all kinds of dishes from meat and chicken to international cuisine, crockpot creations and more. Seafood is something we also love, and I love the fact it is nutritious as well as very tasty.


Everyone knows 'the big three' which are cod, tuna and salmon, but sometimes it is fun to try different types of fish, such as perch, trout, monkfish, or even shellfish like mussels or clams. There are seafood recipes for every season and occasion, those served chilled for a refreshing burst of flavor, and those served hot in stew or soup form.


Choose from crispy fried fish, tender pan-fried or poached cuts, or what about a seafood medley boasting the most wonderful flavors of the sea, lake or river? Seafood can be served as part of a salad or savory dish, or it can be served as an appetizer or snack. Bacon-wrapped scallops, anyone? You will find a comprehensive collection of wonderful seafood recipes right here, for your inspiration and enjoyment.


Thanks for visiting,


Christine