One of our guest favorite's is the Shrimp Fettuccine Carbonara - simple, elegant, and full of flavor. Executive Chef Travis Watson shares his personal recipe.
1/2 cup English peas-blanched
1/4 cup preserved lemon
1/2 cup bacon- diced, cooked
2 T garlic- minced
1/4 cup white wine- drier the better
1 lb. shrimp- peeled and deviened
1 t parsley-minced1t thyme-minced
1/2 lb fettuccine noodles- cooked, drained
1 each lemon- juiced
2 T cream
Method:Saute shrimp in olive oil for 30 seconds. Add garlic and saute until shrimp are 70% done cooking. (the should still have a little blueish tint to them) Add peas and bacon. Continue cooking until the shrimp is cooked through. Add preserved lemon and lemon juice. De glaze with white wine. Reduce the white wine by half. Add minced parsley and thyme. turn the heat off. Add cream and toss in fettuccine noodles. Toss to coat the noodles. Season with salt and pepper.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment