The Thursday CSA delivery came quick last week with the 4th of July holiday. I was a little concerned that I would have a hard time using it all up. I was happy it was a manageable delivery and glad to see a few new items in the box (an no turnips)…
I love the smell of fresh dill, mine isn’t doing so well so I am glad to get more. The carrots looked great so I decided to go with one of my favorite recipes, the kids enjoy it too.
Carrot “Fettuccine” with Shrimp
Serves 4, adapted from Cook at Home by Sara Moulton
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 pound medium shrimp, peeled with tail intact, deveined, rinsed, and patted dry
1 garlic clove, minced
8 large carrots, cut into ribbon-like strands with a vegetable peeler, tough core discarded
3/4 cup dry white wine
2 cups heavy cream
1 cup chicken stock
1 Tablespoon cornstarch
1 cup thawed frozen peas
Kosher salt and freshly ground black pepper to taste
Crushed red pepper flakes
- Season shrimp with salt & pepper.
- Heat the oil and butter in a large skillet over medium-high heat until hot but not smoking. Add the shrimp and cook, stirring, for 1 minute.
- Add garlic and cook until the shrimp just turn pink, about 2 minutes more. Transfer to a bowl.
- Add the carrots to the skillet and cook over high heat, stirring, until barely tender, about 5 minutes. Transfer to the shrimp bowl.
- Add the wine to the skillet and boil until it is reduced by half.
- Slowly whisk in the cream. Combine stock and cornstarch and stir into cream mixture. Bring back to a boil and boil until the liquid is reduced by half. About 10 minutes, stir constantly.
- Add the shrimp, carrots, and peas to the pan and simmer until they are just heated through, about 2 minutes.
- Season to taste and serve hot.
- Top with crushed red pepper if you wish to add a little heat.
The cream is a bit decadent but since everything is light I splurged. Besides I had some leftover from a gelato recipe. If you like use half and half or skim milk in place of the cream, it will lighten the dish up even further. Then you can add in a crust piece of bread to soak up all that yummy sauce.