This one is an artery clogger but oh so good.
Eddie's Shrimp Fettucine
1 tablespoon butter
1 bunch green onions
1 tablespoon butter
1 pound peeled & deveined shrimp (large to extra large size, not jumbo or colossal)
1 pint heavy whipping cream
1/4 teaspoon ground cayenne red pepper (or more, or less -- start small & taste as you go)
1 pound fettucine (the kind from the refrigerated case is better than the dry kind)
2 tablespoons butter
1/4 cup freshly grated (not shredded) Parmesan cheese
Preheat oven to 200 degrees.
Melt 1-T butter in large (nonstick) skillet over medium heat; meanwhile trim & slice the onions -- the white part thinly; the green part in 1-inch pieces. Lightly saute in the melted butter until wilted then remove to an oven-safe dish that is large enough to also hold the shrimp.
Add another 1-T butter to the skillet; when melted add the shrimp. Cook just until they are beginning to color (pink) and beginning to curl; turn onto their other side and cook just until that side begins to color. Remove & add to the dish with the green onion, place the dish in the oven, and turn off the oven. The idea is to keep the shrimp warm without overcooking them. They will cook some more when added to the sauce.
Pour the pint of cream in the same skillet and blend in the cayenne. Turn up the heat. Bring the cream to a steady boil and stir regularly until the cream has reduced to the point where you can run your finger through the sauce on the back of the stirring spoon and leave a mark. I have no time estimate for you. Sometimes I crank up the heat and stir furiously while it boils furiously and sometimes I'm in a more leisurely mood.
Stir the shrimp & green onions along with any of their exuded juices into the cream sauce.
While the cream is cooking down, boil the fettucine. You want the fettucine to be done about the time the cream is. Drain the fettucine.
Prepare a serving bowl by thinly slicing the remaining 2-T of butter over the bottom of the bowl. Add the drained fettucine & toss with the butter. Pour in the cream/shrimp mixture and sprinkle with the Parmesan. Toss everything together. I use two forks or a good pair of tongs (the mixture is slippery) to portion onto individual plates then divide among the plates the sauce & shrimp that remain in the bowl.
You'll probably want to have some crusty bread on hand for sopping up the sauce from the plate.
Overfeeds 2; feeds 4.