I know this dish is suited for springtime. But forgive me, when I came across it I was compelled to cook it immediately. And you know what? I loved munching on mouthfuls bursting with freshness on a freezing cold winter day. The colors are gorgeous enough – but the flavor! Oh my. Next time you’re craving some soul-warming food, try this recipe on for size. It is akin to indulging in a spicy seafood pasta Alfredo while throwing the caloric load a knockout punch.
Carrot “Fettuccine” with Spicy Shrimp
Courtesy of Sarah Moulton Cooks at Home
2 tbsp olive oil
2 tbsp unsalted butter
½ lb medium shrimp, peeled with tail intact, deveined, rinsed, and patted dry
2 large shallots, minced
1 garlic clove, minced
One 1-inch piece fresh ginger, peeled and finely chopped (or use a microplane)
¼ tsp hot red pepper flakes
10 large carrots, about 1½ lbs, cut into ribbon-like strands with a vegetable peeler, tough core discarded
¾ cup dry white wine (We recommend Pinot Grigio or Pinot Bianco.)
2 cups heavy cream
1 cup chicken stock
1 cup thawed frozen peas or blanched fresh peas (Don’t panic if you forgot to take these out of the freezer earlier. Just soak them in warm water until needed. Drain.)
Kosher salt and freshly ground black pepper to taste
Heat the oil and butter in a large skillet over medium-high heat until hot but not smoking. Add the shrimp and cook, stirring, for 1 minute. Add the shallots, garlic, ginger, and pepper flakes and cook until the shrimp just turn pink, about 2 minutes more. Transfer to a bowl. Add the carrots and cook over high heat, stirring, until barely tender, about 5 minutes. Transfer to the shrimp bowl.
Add the wine to the skillet and boil until it is reduced by half. Add the cream and stock. Bring back to a boil and boil until the liquid is reduced by half. Add the shrimp, carrots, and peas to the pan and simmer until they are just heated through, about 2 minutes. Season to taste and serve hot.
For a printable version of this recipe, please click here.