I love shrimp and this dish is definitely a winner! The original recipe calls for roasted red peppers, but readers suggested substituting asparagus or green peas. I had a half a pound of thin asparagus, so I stemmed them, steamed them, and then cut them into 1-2" pieces. I had all of the ingredients ready to go and the dish was ready when the pasta was cooked. Serve with a Caesar or green salad for a quick and easy dinner.
A note: It took me some time to come around to the briny taste of capers but have come to love them. If you're one of those fence-sitters, please don't give up....keep trying! Also, while cayenne pepper is too often overwhelmingly hot for our tastes, a small sprinkle (at least for us) bumps this dish up just a bit.
SHRMIP STROGANOFF (4 servings)
1 pound large shrimp (24 to 26 per pound); thawed (if frozen), peeled, deveined, and patted dry
1 Tbsp EVOO
1 Tbsp Cajun seasoning
6 oz fettucine
2 Tbsp butter
8 oz fresh mushrooms, sliced
1 Tbsp chopped shallot
1 2/3 cup chicken broth, divided
1/2 cup sour cream
1 Tbsp cornstarch
1 (7 oz) jar roasted red bell peppers, drained
1 Tbsp capers, rinsed and drained
Salt to taste
cayenne pepper, a small sprinkle or more (or none) to taste
Combine shrimp, oil, and Cajun seasoning in a bowl.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente. Drain.
Meanwhile, melt 1 Tbsp butter over medium heat in a large skillet. Cook mushrooms and shallots in butter, stirring until tender, about 4 minutes. Transfer to a bowl.
Melt remaining Tbsp butter in skillet, then add shrimp and cook, stirring until shrimp turns pink, 3-4 minutes. Transfer shrimp to bowl with mushrooms. Add 2/3 cup chicken broth to skillet and bring to a boil. Reduce heat and simmer uncovered until reduced to about 1/4 cup, 2-3 minutes.
In a bowl, stir together sour cream and cornstarch; mix in remaining chicken broth. Stir into reduced chicken broth in skillet. Cook stirring, until thick and bubbly, about 1 minute. Stir in shrimp and mushroom mixture, red peppers, and capers. Heat through and season with salt and cayenne pepper, if using.
Serve over pasta.
Recipe Source: AllRecipes magazine, August 2014, p. 79