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Carrot “Fettuccine” with Spicy Shrimp

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Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ½ 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
- ¼ teaspoon hot red pepper flakes
- 10 large carrots, about 1½ pounds, cut into ribbonlike strands with a vegetable peeler, tough core discarded
- ¾ 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
Directions:
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Nutrition Facts | |
---|---|
Amount Per Serving | |
Calories 719kcal (36%) | |
Total Fat 58g (89%) | |
Saturated Fat 32g (161%) | |
Cholesterol 264mg (88%) | |
Total Carbohydrate 28g | |
Dietary Fiber 6g | |
Sugars 9g | |
Protein 17g | |
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. |
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