September 28, 2010

Cajun Shrimp Fettuccine

Last nights supper from Cuisine at Home magazine!

Here's the recipe!

1/2 lb. fettuccine
1 T. olive oil
1/4 lb. kielbasa, sliced into coins
1/2 lb. shrimp
2 t. minced garlic
1/4 cup dry sherry
1/2 cup heavy cream
1/2 stick butter
1/4 cup chicken broth
1/4 t. cayenne
2 egg yolks, beaten
1/4 cup parmesan, grated

Cook the fettuccine while preparing the sauce. Saute kielbasa in olive oil over med-high heat until browned, about 2 minutes. Add shrimp and garlic; cook just until shrimp is pink in color, 1-2 minutes. Remove shrimp and kielbasa from pan. Deglaze the pan with sherry, scraping up brown bits from bottom with a wooden spoon. Add cream, butter, broth and cayenne; add the cooked pasta, sausage and shrimp. Heat briefly. Off heat, stir in yolks and parmesan; toss to coat.

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