Added by Maria Sorokina | Tue 01 Mar 2011 @ 07:52
We spent this new year vacation on Koh Pangan in Thailand and since we came back I couldn\'t help thinking about this seafood pasta we had in Angels bay restaurant. Twice we came there and twice this pasta with cream and seafood (mussels, squid, shrimps etc.) was on our table.
250 gr fettuccine (I prefer fettuccine and linguini however it\'s also fine with spaghetti)
250 gr peeled shrimps or mixed seafood (you can use scallops, squid or mussels)
1 tbs of butter
extra virgin olive oil
3 cloves of garlic, peeled and cut in half lengthwise
1 fresh red chili, deseeded and finely chopped (this I add from myself because I like to have some heat)
grated zest of 1 lemon
1/2 glass of dry white wine
300 gr heavy cream
freshly ground black pepper
100 gr grated parmigiano
handful of fresh basil or parsley leaves
In a large frying pan heat the butter and 2 tbs of olive oil. Add chili and garlic and cook on medium heat for 2-3 minutes. Increase the heat and add the shrimps. Cook stirring until the shrimps have golden crust (3-4 minutes). Remove the shrimps from the pan and keep them warm. Through away the garlic.
Return the pan with oil and juices on medium heat. Add the wine and stir to deglaze the pan. Reduce the wine to 2/3 of the volume. Add the cream, lemon zest and heat. Season with salt and black pepper to taste.
Bring water to boil in a large pan, add salt and 2 tbs olive oil. Cook the fettuccine according to producer\'s instructions to \'al dente\', drain.
Add fettuccine and shrimps to the pan with cream sauce and mix well. Serve immediately sprinkled with fresh parsley and grated parmigiano and enjoy.
Step by step pictures: