Fettuccine with shrimp and brandy cream
- Lactose Free
- Energy Kcal 513
- Carbohydrates g 59.1
- of which sugars g 5.5
- Protein g 16.8
- Fats g 17
- of which saturated fat g 2.69
- Fiber g 3.2
- Cholesterol mg 134
- Sodium mg 306
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 40 min
- Serving: 4
- Cost: Average
PRESENTATION
Fettuccine with shrimp cream and brandy brings a little taste of Southern Italy right to your table. Seriously good stuff. In the beautiful coastal towns, this kind of shrimp pasta recipe is everywhere, packed with tender shrimp and bright flavors. And here's the thing, the real twist? A splash of brandy, poured into the pan to deglaze after sautéing the shrimp with garlic. This simple step fills the kitchen with a fragrant aroma, creating a shrimp cream sauce that’s rich but not too heavy. Cherry tomatoes and a few vegetables round out the sauce—pretty much perfect—giving each bite a bit of sweet and tangy to balance out the creamy part. It’s not just the cream and seafood that make it special—there’s also a nice hit of chopped parsley on top, just like in the southern regions. And you know what? You’ll even find variations with pistachio pesto in places like Sicily, giving the seafood pasta scene its own local spin.
Now, this kind of fettuccine with shrimp is perfect when you want something a little fancy but still laid-back. The brandy cream sauce brings out the best in the shrimp—making everything extra moist and letting the flavors blend just right. For real, it’s the kind of dish that goes well with good company. Everyone sharing stories while twirling up noodles coated in a creamy, golden sauce. So here's the thing, in the south, people have been mixing seafood and pasta like this for ages, and it’s easy to see why. There’s a certain comfort in scooping up a plate of shrimp pasta with brandy and tasting that mix of ocean and garden. Even if you’re not on the coast, one bite and you’ll understand why this dish sticks around. It’s got all the things people love about creamy shrimp fettuccine—simple ingredients, big flavors, and that little touch of something special thanks to the brandy and fresh herbs. Whether you’re cooking for family or friends, this dish is sure to make any meal feel like a celebration of Southern Italian culinary tradition. Really, it’s a classic.
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- INGREDIENTS
- Egg fettuccine pasta 9 oz (250 g)
- Shrimp paste 1 ½ cup (350 g)
- Brandy 3.4 oz (100 ml)
- Garlic 2 cloves
- Parsley 3.3 tbsp (10 g)
- Water 1.7 cups (400 ml)
- Extra virgin olive oil 4 ½ tbsp (60 g)
- Type 00 flour ¼ cup (30 g)
- Celery 2.1 oz (60 g)
- Black pepper 0.9 tsp (2 g)
- Pomodori di Pachino (cherry tomatoes) 2 cups (300 g)
- Fine salt ½ tsp (3 g)
How to prepare Fettuccine with shrimp and brandy cream
To prepare fettuccine with shrimp and brandy cream, start with How to clean shrimp. Remove the head and shell 1, keeping them as they will be used for the cream preparation. Cut the cherry tomatoes in half 2 and chop the celery and parsley stems into fairly coarse pieces. Place a non-stick pan on the stove with a drizzle of oil and the garlic clove. Brown the garlic, then add the celery 3 and
the parsley stems 4. Add the shrimp shells you set aside 5 and pour in half the brandy 6, cooking for 10 minutes.
Add the cherry tomatoes 7 and stir with a kitchen spatula or a wooden spoon, cooking for another 10 minutes 8. Pour in the water 9
and season with salt and pepper to taste 10; cook for another 10 minutes. Once ready 11, blend everything with an immersion blender 12
until you obtain a thick and homogeneous cream 13, which you will strain with kitchen paper through a fine mesh sieve placed over a bowl 14. Once this process is complete, set the cream you obtained aside 15.
Heat the remaining oil and gradually add the flour 16, mixing well with a whisk to avoid lumps 17. Pour in the cream 18
and continue with the whisk until it reaches a boil 19. Put a large non-stick pan on the stove with a drizzle of oil and the garlic clove 20, let it brown and then remove it. Cook the shrimp for 4 minutes over moderate heat, deglazing with the remaining brandy 21.
In a pot, bring salted water to a boil, then cook the fettuccine for 3 minutes 22. Once ready, drain them and then pour them directly into the pan with the shrimp 23. Also add the shrimp and brandy cream you prepared 34
and mix with the spatula to combine all the ingredients well 25. Toss the fettuccine in the sauce to add flavor and finish with a sprinkle of chopped parsley 26; finally, you can serve your fettuccine with shrimp and brandy cream 27.