Argentine Shrimp Fettuccine

At the age of twelve, I was travelling with my parents in Italy and they took me to Alfredo's in Rome, which was my first real exposure to pasta. It was quite an elaborate affair as Alfredo actually serves his signature fettuccine with two golden spoons, which had been given to him by actors, Douglas Fairbanks & Mary Pickford. You could say that is where my love affair with pasta began. Fresh home-made pasta will make a world of difference to this dish. Adding the succulent, almost sweet as lobster Argentine red shrimps will take it over the edge. Godere!

1 Tbsp butter or olive oil
6 large Argentine Red shrimp, thawed if frozen
1 tsp. garlic, finely chopped
2 Tbsp. lemon juice, freshly squeezed
wine (optional)

6 oz fettuccine verde (green pasta, preferably fresh)

1 Tbsp butter or olive oil
1 Tbsp. green onions
1 clove garlic, chopped
¼ cup whipping cream

¼ cup Parmesan Reggiano cheese, freshly grated

These shrimp cook very fast, usually half the cooking time of regular shrimp. Do not overcook. Many Chefs claim that this shrimp when available is sweeter than lobster. Wild caught from the deep waters of the south Atlantic or Pacific.

Heat butter or olive oil in a skillet. Add shrimp, desired seasonings, garlic, herbs and/or vegetables, then sauté for approximately 1-2½ minutes. If using lemon juice, wine or sauce, add during the last minute of cooking.

Cook fettuccine or other pasta according to package directions; drain, keep warm.

While pasta is cooking, melt the butter in a large skillet over medium-high heat. Add the green onions and garlic. Cook, stirring occasionally for 2 minutes. Add the whipping cream and boil rapidly, stirring constantly until slightly thickened.

Add pasta to seasoned sauce, shrimp, toss and mix with tongs, sprinkle with Parmesan and serve.

Charles Woollett

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