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Yield: 4 servings
This is such an easy recipe using blackened shrimp. It's got bold flavors, and makes a perfect main course for a Dinner Party. Or you could plate it as a smaller version, and use it as an appetizer.
If you're serving this as a main course, I would serve it along with a garden salad with a simple oil and vinegar dressing. An acid based dressing will help cut some of the richness of the cheese and cream.
The Cajun spice flavor of the spices used to blacken the shrimp are toned down my the cheese sauce, so don't be afraid to season these shrimp pretty heavily.
For variations, you could blacken scallops instead of the shrimp. Or, any other solid textured seafood, like Mahi - Mahi, or Tuna. Don't use a fish like Tilapia because it's too soft.
1. Begin the sauce by first adding the finely minced onion to the butter in a medium hot pan. When the onions are almost cooked (translucent, not browned), turn the heat to high, and add the wine. Reduce the wine by half, then add the heavy cream, and stir the parmesan cheese in.
Turn the heat to low, and cook until the cheese is melted, and the mixture has thickened.
Set the sauce aside while you cook the shrimp and the noodles.
Ron's Note:
The thickness of the sauce depends upon how much parmesan cheese you use. More cheese makes a thicker, and richer sauce.
It will also thicken up a bit more as it's resting.
2. Start a large pot of water cooking for the noodles, and cook them according to their package instructions Al Dente', they should have just a little bit of bite to them without being mushy.
3. While you're cooking the noodles. Peal, then devein the shrimp, and place them in a bowl with the blacken and salt. Heat a fry pan to medium high, add the butter and oil, then the shrimp, in a single layer. Cook the shrimp until the edges begin to turn pink, them flip them over and cook the other side. Total time will be under 5 minutes on the shrimp. Don't overcook these blackened shrimp, or they'll end up tough and chewy.
Ron's Note:
You really want the shrimp to be one bite each, the smaller the better. If you DO end up using large shrimp, you can slice them in half after you've cooked them.
4. When the noodles are done, reheat the sauce over medium heat (don't bring it to a boil), and thin with a little extra wine if it's too thick. Then taste, and adjust for salt and pepper.
5. To Serve:
Add fresh parsley to the hot sauce, add the cooked fettucini, and stir until the noodles are well covered with the sauce. Place on a plate, then arrange the blackened shrimp on top, and garnish with a little additional parsley.
This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
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This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
By Cap'n Ron
