Carrot Fettuccine

In honor of Spring's long awaited arrival, we decided to make a light and "springy" meal for Family dinner. Immediately this dish came to mind. My mom made it for Easter two years ago and I've been wanting to have it again ever since. She said she got it from the Sara Moulton Cooks at Home cookbook. Since my father and I are both allergic to shrimp, she left it out when she made it. However, for Family dinner we decided to do one batch with shrimp and one batch without. We also made a few other adjustments to the recipe. For one, instead of peas we added asparagus. We also doubled the recipe. However, for eight people we definitely could have used another bag of carrots! This dish is so fun because it really looks and tastes like a pasta dish. So
grab your vegetable peeler (and a chair) and get started!














* this is a poor image (from www.sarahmoulton.com)- we were so eager to eat I forgot to take a picture myself :(

Ingredients

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
one 1-inch piece of fresh ginger (peeled and finely chopped)
1/4 teaspoon hot red pepper flakes
10 large carrots, about 1.5 lbs cut into ribbon like strands with a vegetable peeler
3/4 cup dry white wine
2 cups of heavy cream
1 cup chicken stock
1 cup asparagus tips (or thawed frozen peas)
kosher salt and freshly ground black pepper to taste

Directions

Heat the oil and butter in large skillet over med-high heat until hot but not smoking. Add shrimp and cook, stirring, for 1 minute. Add shallots, garlic, ginger, and red pepper flakes and cook until the shrimp turns just pink, about 2 minutes more. Transfer to a bowl. Add carrots to the skillet and cook over high heat, stirring, until barley tender, about 5 mins. Transfer to shrimp bowl.

Add the wine to the skillet and boil until it’s 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 asparagus to pan and simmer until they are just heated through, about 2 mins. Season to taste, serve hot!