Shrimp fettucine is a very popular pot-luck dish here in south Louisiana. There seems to be two versions: the cloyingly cheesy one made from Velveeta cheese and any number cans of cream of whatever-soup or the sinfully delicious one made with whipping cream and freshly grated parmesan cheese. I'm not knocking Velveeta cheese - I love me some Rotel dip! But, if you're going to go to the trouble of peeling and deveining shrimp, you may as well make the effort worthwhile. So, whipping cream and real cheese, please!
I love to use various pasta shapes; during last weeks grocery expedition, I probably stood in front of the pasta for a good 10 minutes, just looking at the different shapes and imagining which might go best with my favorite pasta sauces. The radiatore caught my eye, as I had plans to make this recipe, and I wanted a pasta that would be able to stand up to the heavy sauce. Plus, they are just cute - ruffled and compact. Actually, the word radiatore means "little radiator" and they really do resemble tiny radiators.
This recipe comes together quite quickly if you've peeled your shrimp beforehand. If not, well, it's going to take a little more time. An alternative would be chicken breasts; so if you're not in the mood for peeling shrimp or they're just not available, feel free to substitute chicken.
If you want to take this to a pot-luck, spoon into a buttered pan, sprinkle with additional parmesan cheese, and reheat in 350 degree oven.
Shrimp Radiatore Printable recipe
1/2 cup unsalted butter
1/2 cup sliced green onions
2 tablespoons minced garlic
1 quart whipping cream
2/3 cup freshly-grated Parmesan cheese
2 tablespoons blackened redfish seasoning or Tony Chachere's
2 lbs peeled and deveined shrimp
1 lb radiatore pasta, cooked al dente
Melt butter in large saucepan. Add green onions and garlic to melted butter. Cook on low until green onions are wilted.
Pour in whipping cream and whisk in blackened redfish seasoning. Cook on medium to low heat until cream has reduced by half.
Add parmesan cheese and cook on low until cheese blends into the cream.
Add the shrimp and cook until shrimp are pink and cooked through.
Stir in the pasta and heat on low for just 2-3 minutes, until pasta is well-coated with the sauce.
Serve immediately and enjoy!