Tipsy Shrimp Fettuccine with Vanilla-Froth Cream Sauce

Summary

Yields: 4 servings

Difficulty: Moderate

Prep Time: 20 minutes

Cook Time: 20 minutes

Recipe courtesy of: Michael Ocean

Rating: 5 stars

Cost: $25

Ingredients

16 (15 count) black tiger shrimp peeled and de-veined

1 cup white Zinfandel

1 lb. fettuccine

1/4 cup sweet cream butter

4 Tablespoons minced garlic

Pinch salt

2 cups whipping cream

Pinch of parmesan

Slivered almonds

1 Tbsp. vanilla sugar

4 fresh stalks rosemary

2 1/2 teaspoons corriander

Milk frother or milk steamer

Tipsy Shrimp with

Vanilla-Froth Cream Sauce

Steam shrimp in wine until they turn pink, about 3 to 5 minutes. Cook fettuccine noodles, in boiling, salted water. Drain and keep warm.

In a saucepan, melt the butter and saute garlic until golden. Add salt and whipping cream and reduce until the consistency of a thick sauce. Add a little of the wine mixture to the sauce.

When the sauce is ready, pour 1/5 into a milk frother or milk steamer appliance. Add 1 Tbsp. vanilla-flavored sugar and 2 1/2 teaspoons corriander. Froth or steam until a desired amount of froth is achieved.

Pour sauce over noodles and distribute shrimp evenly around each plate. Garnish with parmesan and almonds.

Spoon the vanilla froth around the edges of each bowl, pouring some directly over the shrimp but just around the edges of the pasta. Serve with rosemary stalks in each bowl. Rub rosemary throughout to flavor sauce and noodles as desired.

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