Shrimp Scampi Fettuccine

Katie and Jocelyn had to work the evening that Madison went to prom, so they, along with Oscar (soon-to-be son-in-law) came over the next afternoon to cook whatever Madison wanted to for dinner and to hear all about her big night.  Madison's favorite vegetable is shrimp and she chose to have it scampi style with fettuccine.  She also chose to cook it herself and we photographed the process for our blog.

We started with: 3lbs of med. shrimp

                          2 pkgs fettuccine

                          1Tbl olive oil

                          1 stick of butter (1/2 cup)
                          1 pt. heavy cream
                          8 lg cloves of garlic chopped
                          juice from one lemon

                          1 cup Parmesan cheese

                          salt and pepper

Fill water pot for pasta, toss in a tsp of salt and put over fire.  When the pot is boiling, add fettuccine and cook as directed.  Clean and peel the shrimp making sure to rinse it under cold water so it does not cook. 

Heat a deep skillet or heavy pot and put in olive oil and a 1/4 of the stick of butter under medium heat.  Add garlic and let cook about 2 minutes before adding the remainder of the butter.  When the butter is completely melted, add all of the shrimp and the lemon juice.

Salt and pepper the shrimp and stir in the butter just until the they begin to turn pink, this will happen quickly.  During this time, lower flame so the temperature drops inside the pot.

Slowly pour cream into the pot over the shrimp while continuing to stir.  The temp has to be down and you have to continuously stir so that the heat and lemon won't "break" the cream.  Once the pint of cream is completely poured in, continue to stir until the edges begin to bubble.  Then add 3/4 cup of the Parmesan cheese, continuing to stir.  The sauce should thicken a little during this process.

Side Note: If your sauce breaks that's okay, it will taste the same and once you add the pasta it won't be so noticeable.

If you started the scampi at the same time you put in your noodles, they should be done.  Make sure not to overcook the pasta, you want a little bite in it.  With tongs or a pasta fork, bring noodles out of the water directly into the scampi and toss everything together.  The more you toss, the thicker the sauce will get.  Salt and pepper to taste.

We serve the scampi fettuccine out of the pot at the table.  Just sprinkle the remainder of the cheese on top, you can sprinkle a little cut parsley also, and serve.



Dad, Katie, Oscar, Jocelyn, Madison the cook! and Mom