Recipe: Carrot Fettuccine with Spicy Shrimp (using carrot strands)

CARROT FETTUCCINE WITH SPICY SHRIMP

2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 pound medium shrimp, peeled with tail intact, deveined, rinsed and patted dry
2 large shallots, minced
1 garlic clove, minced
1-inch piece fresh ginger, peeled and finely chopped
1/4 teaspoon hot red pepper flakes
10 large carrots, about 11/2 pounds, cut into ribbonlike strands with a vegetable peeler, tough core discarded
3/4 cup dry white wine
2 cups heavy (whipping) cream
1 cup chicken stock, preferably homemade
1 cup thawed frozen peas or blanched fresh peas
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 to the skillet 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.

Makes 4 servings
Source: Sara Moulton Cooks at Home by Sara Moulton