Food & dining

sunday supper

Recipe for fettuccine with shrimp and cream sauce

Karoline Boehm Goodnick for The Boston Globe

Serves 2

Salt and pepper, to taste
8ounces dried fettuccine
Olive oil (for sprinkling)
1tablespoon olive oil
2large shallots, finely chopped
¼cup white wine
¾cup heavy cream
¼cup chopped parsley
1cup cooked shrimp and sauce

1. Bring a large pot of salted water to a boil. Add the fettuccine, and cook for 7 minutes or until it is tender but still has some bite. Drain and sprinkle with olive oil.

2. In a large skillet over medium-high heat, heat the 1 tablespoon olive oil. Add the shallots and cook, stirring, for 2 minutes or until tender. Add the wine and bring to a boil. Let the mixture bubble until the pan is almost dry.

3. Stir in the cream. Let the mixture return to a boil, stirring constantly. Add salt, pepper, parsley, and cooked shrimp with its sauce. Cook for 3 minutes or until shrimp are hot.


4. Add fettuccine to the pan and stir to coat the noodles with sauce. Divide between 2 plates.

Karoline Boehm Goodnick