Fettuccine with Shrimp and Sun-dried Tomato Cream Sauce
This is one of those pastas that I just can’t stop eating. The creamy sun-dried tomato sauce is so addicting and it only takes a few ingredients. The recipe is based off a dish at Tony’s Taverna in Malibu. I started ordering this dish my freshman year of college and would even call it in for takeout when I decided I needed to reward myself after a hard week. I would pick up this pasta and the order was so big I could make it last for several meals (which definitely beat out the bland cafeteria pasta).
When buying sun dried tomatoes for this dish make sure you get the ones packed in olive oil not the dried kind that come in a bag. Since they are packed in olive oil the tomatoes are flavorful moist tomatoes instead of ones that can be hard to chew.
Since the shrimp are cooked using a sous vide method they are perfectly tender. I like using this method because it ensures even cooking and makes it hard to overcook (which can be easily done with shrimp).
6 tablespoons unsalted butter, divided
2 tablespoons all-purpose flour
½ medium shallot, diced
3 cloves garlic, chopped
2 teaspoons tomato paste
2 cups whole milk
1 pound dried fettuccine pasta
2 tablespoons extra-virgin olive oil, divided
1 pound crimini (baby bella) mushrooms, sliced
½ cup sliced sun-dried tomatoes (packed in olive oil)
1 pound jumbo shrimp (16/20 per pound), peeled and deveined*
1 tablespoon chopped flat-leaf parsley
Sous vide machine, I use Nomiku**
Place a medium saucepan over medium heat, add 3 tablespoons of butter and allow to melt. Add the shallot and garlic and sauté until the shallot is soft and translucent, about 3 minutes. Add the flour and cook whisking constantly for about 30 seconds. Stir in the tomato paste followed by the milk, whisking until completely combined. Lower heat to medium-low and let simmer, whisking occasionally, until the sauce has thickened, about 15 minutes. Remove from heat and cover.
Bring a large pot of water to the boil; add the salt and bring back to the boil. Pour in the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain and return the pasta to the pot. Toss the fettuccine in olive oil to coat.
In a large straight-sided sauté pan over medium heat, add 2 tablespoons of butter and allow to melt. Add the mushrooms to the pan and sauté, stirring occasionally, until the mushrooms are golden brown, about 3 minutes. Add the sun-dried tomatoes and stir to combine. Add the pasta and toss until it is thoroughly coated in the sauce.
Attach the sous vide machine to a large container filled with enough water to reach the minimum line without exceeding the maximum line. Turn the sous vide on and allow it to heat to 149°. Add the shrimp and remaining tablespoon of butter to a large sealable plastic bag and remove all the air either using a vacuum or by submerging the air in water until the air has left then seal the bag. Cook the shrimp in the bag for 15 minutes. Remove the bag and add the shrimp to the pasta dish. Stir in half of the parsley then top the pasta with the remaining parsley to garnish.
Divide the pasta among warmed pasta bowls and serve immediately.
*Note: If you do not have a sous vide machine you can cook the shrimp using traditional methods. Place a large sauté pan over medium heat, add the remaining olive oil and heat through. A few at a time arrange the shrimp in the pan and sauté on both sides until pink and no longer translucent, about 1½ minutes per side. Remove the shrimp from the pan and allow to drain on a paper towel-lined plate, and then repeat the process with the remaining shrimp. Add the shrimp to the pasta and toss to combine.
**Note: Sous vide is a method of cooking food by vacuum sealing it in a bag and slowly cooking it in a water bath at an exact temperature. It is an easy method of perfectly cooking foods.