oftt

Creamy Corn Fettuccine with Blackened Shrimp

Print Email

Serves: 4

Ingredients:

4 large ears of corn, husked
3 Tablespoons butter

Blackened Shrimp:

20 extra large prawns, peeled and deveined
1/4 cup butter, melted
Blackened Seasoning

Pasta:

12 ounces dry fettuccine pasta
2 Tablespoons butter
1/2 cup onion, diced
2 teaspoons garlic, minced
1 Tablespoon flour
2 cups corn kernels (from previous part of recipe)
1/2 cup water

1/4 cup heavy cream
1 teaspoon sugar
1/2 cup finely shredded Parmesan cheese
1/4 cup thinly sliced fresh basil
juice of 1/2 a lemon
salt and pepper to taste

Directions:

Heat a large grill pan over medium-high heat and add butter, coating the pan with it. Place corn on the grill pan and char the kernels, turning as necessary. Remove charred kernels from the cob with a knife and set aside. (You could also do this on the grill.)

Heat a cast iron skillet (dry) over medium-high heat. Place prepared shrimp on a tray and brush one side with melted butter. Sprinkle buttery side of shrimp generously with blackened seasoning. Place blackened side down on pan and cook until blackened, about 2 minutes. Turn shrimp over and cook until opaque. Keep warm.

Cook fettuccine according to package directions. In a large saute pan over medium heat, saute onion in butter until soft, about 5 minutes. Add garlic and saute for another 30 seconds. Add flour and stir until combined, cook for about one minute. Add corn kernels , water, heavy cream and sugar. Simmer until slightly thickened; 2 minutes. (But there will not be "lots" of sauce.) Add cooked pasta directly from the pasta water. Add Parmesan, basil, lemon juice and salt and pepper to taste. Stir well.

Divide pasta among four dishes and place 5 blackened shrimp on top of each bowl. Serve immediately.

- Recipe courtesy of Cathy Pollak

 

restaurant news

The Bentwood Tavern
Michigan
by Lisa Dinsmore

boats.jpgOn our recent trip to Chicago, my husband and I found ourselves fairly secluded from the outside world as we cared for my aging father-in-law while my mother-in-law got a much needed vacation....

Read more...
Magnolia Bakery
Los Angeles
by Charles G. Thompson

ImageFood in New York.  I used to know it so well.  When I lived there during the ’80s and ’90s, and worked in the food business I knew every place there was to know, and I went to most all of them. ...

Read more...
A Night with Ludo
Los Angeles
by Ben Chinn

ludosign.jpgAfter watching Ludo Lefebvre on Top Chef Masters I knew I wanted try out his food. Around the same time his episode aired he opened up a “pop-up” restaurant at Bread Bar on 3rd St. On Tuesday...

Read more...
Redrum Burger
San Francisco
by Scott R. Kline

redrumsign.jpgRedrum Burger in Davis, CA sits catty-corner to an In-N-Out Burger just off the freeway. Redrum was there long before In-N-Out and judging from the line at lunch time on a recent Thursday, they...

Read more...