Food & dining
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    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