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fettucine unsalted butter garlic shrimp coconut milk heavy cream lemongrass salt ground black pepper lemon juice
Viewed: 10 - Published at: 5 years agoIngredients
- 8 ounces fettucine, cooked as per package instructions [reserve some pasta water]
- 3 tablespoons unsalted butter,cold
- 2 teaspoons finely chopped garlic
- 1 teaspoon finely chopped thai green chillies
- 1 pound uncooked medium shrimp, cleaned and deveined
- 1/4 cup thick coconut milk
- 1/4 cup heavy cream
- 1 teaspoon finely chopped lemongrass
- salt to taste
- ground black pepper to taste
- 3 tbsp tablespoons Lemon juice
Method
- In a small bowl, marinate the clean shrimps with lemon juice, little ground black pepper and 1 tsp salt for atleast 20 minutes.
- Once marinated,discard the lemon juice and cook the shrimp in a small pan over low heat till they turn orange white.
- Meanwhile,In a big pan, add the cold butter and garlic together on a low heat and let it cook on low heat for 2-3 minutes so that the garlic aroma infuses into the butter.
- Once garlic is crisp but not browm, add the chopped green chillies and add cook for 2 minutes on low heat.
- Next, add the coconut milk,cream,lemon grass, salt and black pepper and let simmer on low heat for atleast 8 minutes.Please take care that the sauce should not boil. [Note: You will need to keep an eye on the salt because fettucine will be salty from the salt in water it was boiled in]
- Add the cooked fettucine to the pan and toss in with the sauce.You might need some reserved pasta water if the sauce is thick.Check the seasoning.
- Let cook for 2-3 minutes.Do not over toss the fettucine.
- Serving: Dish out the creamy fettucine in a pasta plate and top up with shrimps.Garnish with cilantro if you desire.
- Serve warm.
