Ingredients Jump to Instructions ↓

  1. 6 large tomatoes, peeled, seeded, and diced

  2. 2 tablespoons Pernod

  3. 2 teaspoons salt

  4. 1/2 teaspoon white pepper

  5. 2 1/2 pounds medium shrimp, peeled and deveined

  6. Salt and freshly ground black pepper to taste

  7. 8 tablespoons (1 stick) unsalted butter , cold

  8. 1/4 pound Chinese snow peas, julienned

  9. 1 bunch chervil, stems trimmed, chopped, for garnish

Instructions Jump to Ingredients ↑

  1. Puree tomatoes in a blender until smooth. If dry, add a tablespoon or two of water. Pass through a medium strainer into a mixing bowl. Stir in Pernod, salt, and pepper. Reserve.

  2. Season shrimps with salt and pepper. Melt 4 tablespoons butter in a large skillet over high heat. Saute shrimps until pink-orange, about 1 minute per side. With a slotted spoon, transfer shrimp to a platter, leaving butter in pan. Add reserved tomato sauce and julienned snow peas . Bring to a boil and cook until reduced by about one-third. Adjust seasonings to taste.

  3. Break remaining butter in small pieces and stir into sauce along with shrimp. Once smooth, remove from heat, and ladle over bowls of warm fettuccine . Garnish with chervil and serve immediately.


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