Shrimp in Ginger Cream Sauce with Fettucine

1-1/2 lb. (md.) shrimp, cooked, peeled and deveined
4 tbsp. olive oil
4 to 6 cloves garlic, minced
4 tbsp. grated ginger root
1/2 cup semi-dry blush wine
1/2 cup heavy or light cream
1/2 cup fresh cilantro, chopped
2 limes, juice of
Salt, to taste

Directions:

Sauté oil, garlic and ginger until fragrant. Wisk in the wine and let it evaporate. Add the cream and cook until reduced. Add cilantro, lime and salt. Mix the shrimp in last and warm them in the sauce. Serve over fettucine pasta.

Comments from Holly Hutyera :

I initially had this dish in Texas and it had jalapenos in it. I find it to be more palatable without the jalapenos and my friends can enjoy it too.

If you wish to use the jalapenos, dice and add 8 Tbsp. (seeded) with the cilantro, lime and salt. Margaritas will help quench the fire nicely.

User Reviews:

It was real good! I tried it with some lemon-grass cut up in it as well. It gave it a little Thai kick.

Submitted by Einar Hansen on December 05, 1999

this recipe is a great base to start from.
this may sound strange, but try using a dry red wine and a touch of honey - also, toss the cilantro in with the fettucine before serving. romas and artichokes work great as well, and add texture and flavor.

Submitted by alisa on December 05, 1999

I found this recipe to be quite bland in taste. It was way too liquidy and lacked flavor. The combination of ingredients are good; however, like before, flavor is missing somewhere. Maybe I should have added the jalapenos. I may attempt this recipe again only by adding my own ideas to give it a more creative taste and creamier so that it clings to the pasta.

Submitted by Michele on December 04, 1999

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