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. 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 perfect cooking and makes it hard to overcook something that is very easy to do with shrimp. They can easily go from being tender to somehow dry and mushy at the same time. After using the sous vide method to cook shrimp I am not sure if I can ever go back, they were so juicy and succulent.
6 tablespoons unsalted butter, divided
½ medium shallot, diced
3 cloves garlic, chopped
2 teaspoons tomato paste
2 cups heavy cream
1 pound 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 5 minutes. Add the tomato paste and whisk to combine, allow to cook for about 1 minute. Add the cream and whisk until 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.