Shrimp Fettuccine



What You’ll Need: Platinum Small Skillet


  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 large onion, chopped
  • 1 stalk celery, thinly sliced
  • 1 teaspoon dried basil, crumbled
  • 1 teaspoon dried oregano, crumbled
  • 1 tablespoon chopped fresh parsley
  • 1 x 10 ounce can cream of shrimp soup
  • cup skim milk
  • Juice of 1/2 lemon
  • 1/2 cup dry white wine, or fish stock
  • 1 pound tomato fettuccine
  • 1 tablespoon butter
  • 1 pound medium shrimp, peeled, divided
  • Freshly grated black pepper
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley

In small skillet over medium heat, preheat oil 2 minutes; saute garlic, onion and celery until onion is glossy. Add basil, oregano and parsley; cook and stir 2 minutes. Transfer to sauce pan; reserve skillet to prepare shrimp.

Stir soup, milk, lemon juice and wine into vegetable mixture in sauce pan over medium heat. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to very low, close control and simmer while cooking shrimp and pasta.

In Dutch oven over medium-high heat, cook noodles according to package directions without adding butter or oil; drain, transfer to heated shallow bowl or deep platter and keep warm.

Meanwhile, in reserved small skillet over medium heat, melt butter. Add shrimp; cook and stir until shrimp turn pink, about 4 minutes. Pour sauce over pasta; sprinkle with freshly-grated pepper and Parmesan cheese.

Arrange shrimp on top; sprinkle with parsley.

Bon Appetite!

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