Author Notes
Inspired by Chef Wayne's Big Mamou, from Cajun country, this is my interpretation of a dish with a pink twist. —Sagegreen
Ingredients
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enough olive oil to lightly coat bottom of heavy pan
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1/2 cup
minced yellow onions
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1/4 teaspoon
cayenne pepper, to taste
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1/2 teaspoon
Maldon salt flakes, to taste
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10 ounces
large, uncooked wild shrimp, deveined and peeled, and patted dry
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1/2 cup
organic grape tomatoes, cut in halves
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8 ounces
artisan tomato fettuccine, cooked al dente
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3/4 cup
heavy cream
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splash of vodka (or brandy)
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1/2 teaspoon
fresh grated nutmeg, to taste
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1/2 cup
chopped flat leaf parsley
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1/4 cup
chopped flat leaf parsley
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aleppo pepper for garnish, optional
Directions
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Heat the olive oil in a heavy pan to medium high. Add the onions and cayenne pepper with a dash of salt. When the onions begin to show a little color, add the reminder of the salt and the shrimp.
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Stir in the cut tomatoes, while still on the heat. Mix in and incorporate the cooked pasta with all the ingredients. Pour in the cream while stirring, followed by the nutmeg and vodka (or brandy); heat everything briskly, but without boiling. Lastly, stir in the 1/2 cup of parsley to wilt very slightly and then take off the heat to plate. Garnish with fresh parsley and a sprinkle of aleppo pepper, if you like.
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