Carrot Fettuccine with Spicy Shrimp Recipe

Name: Carrot Fettuccine with Spicy Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 fresh ginger, peeled and finely chopped; 1/4 teaspoon hot red pepper flakes; 10 large carrots, about 1 1/2 pounds, cut into ribbonlike strands with a vegetable peeler, tough core discarded; 3/4 cup dry white wine; 2 cups heavy 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

Servings: persons

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 fresh ginger, peeled and finely chopped
1/4 teaspoon hot red pepper flakes
10 large carrots, about 1 1/2 pounds, cut into ribbonlike strands with a vegetable peeler, tough core discarded
3/4 cup dry white wine
2 cups heavy 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

1
Heat the oil and butter in a large skillet over medium-high heat until hot but not smoking.
2
Add the shrimp and cook, stirring, for 1 minute.
3
Add the shallots, garlic, ginger, and pepper flakes and cook until the shrimp just turn pink, about 2 minutes more.
4
Transfer to a bowl.
5
Add the carrots to the skillet and cook over high heat, stirring, until barely tender, about 5 minutes.
6
Transfer to the shrimp bowl.
7
Add the wine to the skillet and boil until it is reduced by half.
8
Add the cream and stock.
9
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.
10
Season to taste and serve hot.

871

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Carrot Fettuccine with Spicy Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Carrot Fettuccine with Spicy Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions