Saturday, January 16, 2010

Blue Cheese Sauce Fettucine with Shrimp

I love shrimp. A creamy sauce with succulent shrimp is perfect for dinner time. This simple dish is a great idea for a romantic dinner or a rather formal party meal with your friends and family!

Here's how I made it tonight:

Serves 3-4 people
Fresh Shrimp (medium to large - about 1/2 lb)
Fresh Leek (2 cups -chopped to small pieces)
Pecans (chopped - 1/4 cup)
Cooking Wine (1/2 cup)
Vegetable Stock (1/2 cup)
Milk or Buttermilk (1/4 cup)
Soft Cream Cheese (1 container, about 8oz)
Blue Cheese Crumble (1/2 cup)
Garlic (2 cloves, chopped to small pieces)

Step 1: In a big pot, cook fettuccine. Drain and set aside.

Step 2: While pasta is cooking, prepare the shrimp. Rinse and peel the shrimp and set aside. No need to season, the sauce will be flavorful enough.
Step 3: Saute leeks, pecans and garlic with a little olive oil over medium heat.

Step 4: When leeks are softened, add shrimp to the pan.

Step 5: Turn heat to LOW, slowly add milk, vegetable stock, cooking wine and cream cheese to the pan. Keep stirring until cream cheese is completely dissolved. Tips: Allow shrimp to soak in the rich sauce for a few minutes after turning off heat. Do not overcook shrimp. Heat must be low at this step, this sauce burns easily.

Step 6: Remove from heat, toss with fettuccine and blue cheese and serve immediately!

Bon appetit!

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