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Categories:
tomatoes olive oil shrimp shallot garlic white wine fresh cilantro lemon juice whipping cream unsalted butter salt
Viewed: 39 - Published at: 4 years agoIngredients
- 6 plum tomatoes
- 1/4 cup olive oil
- 20 uncooked large shrimp, peeled, deveined, tails left intact
- 1 tablespoon minced shallot
- 1 tablespoon minced garlic
- 1/3 cup dry white wine
- 1/3 cup chopped fresh cilantro
- 2 tablespoons fresh lemon juice
- 1/2 cup whipping cream
- 6 tablespoons (3/4 stick) unsalted butter, cut into pieces
- Salt and freshly ground pepper
- 12 ounces freshly cooked fettuccine
Method
- Drop tomatoes in large saucepan of boiling water for 10 seconds. Transfer to bowl of cold water using slotted spoon. Drain. Pull off skins using small knife. Peel, seed and chop tomatoes.
- Heat oil in heavy large skillet over medium-high heat. Add shrimp and cook until just pink, turning occasionally, about 2 minutes. Transfer to platter. Tent with foil to keep warm. Add shallot and garlic to skillet and saute 1 minute. Add tomatoes, wine, cilantro and lemon juice and cook until mixture is reduced by half, stirring frequently, about 2 minutes. Add cream and boil until mixture is reduced by half, stirring occasionally, about 3 minutes. Remove pan from heat. Add butter 1 piece at a time, whisking until melted. Season sauce with salt and pepper.
- Mound fettuccine on plates. Top with shrimp. Spoon sauce over.
