Shrimp Fettuccine

Gourmet cooking was on trend during the 1980s which meant creamy and indulgent pasta dishes were a popular dinner choice. Melanie Carlson may have freaked out while preparing the whole shrimp from scratch (deveining instructions below!), but her family thoroughly enjoyed this hearty winter dish.

Ingredients

• 300g (10 oz) fresh or frozen shrimp
• 300g (10 oz) fettuccine pasta
• 2 tbsp olive oil, divided
• 1 tbsp salt
• 3 tbsp butter
• 1 garlic clove, finely chopped
• 2 small zucchini, unpeeled and cut into julienne strips
• 1 cup 35% cream
• 1/2 cup freshly grated parmesan cheese
• Salt and pepper, to taste

Preparation

To thaw frozen shrimp, rinse under cold water in a colander until softened, about 5 minutes.  Remove shells and devein.

Shelling

If shrimp have heads, cut off and discard. Hold shrimp at largest end of curve. With kitchen scissors, cut through the shell following the outside curve of shrimp, all the way to the tail. Peel back shell to reveal the shrimp. Remove tails and discard shells.

Devein

Use a paring knife to gently cut a slit around the curve of each shrimp. This will expose the vein.  Continue using your paring knife to scrape out the black or green vein that runs around the curve. Run under water if vein is sticking.

Pasta

Bring a large pot of water to a full rolling boil. Add pasta along with 1 tablespoon olive oil and 1 tablespoon salt. Cook according to package instructions. 

Melt butter in a large wide, high-sided pan. Add remaining olive oil, garlic and zucchini, and stir over medium heat for 2 minutes to soften zucchini. Add shrimp and cook until pink, about 2 minutes per side. Then add cream, grated cheese, salt and pepper. Cook over medium heat for 2-3 minutes. 

Drain the pasta well but do not rinse. Immediately add pasta to the cream sauce mixture in pan.  Turn off heat, tossing the pasta with wooden spoons until coated. Adjust seasonings to taste and serve.

Serves 5 as a main dish