Shrimp Bonetti Recipe
Created by Auguste Escoffier Medal of Merit winner Chef Marcel Bonetti, CEC, AAC. sautéed shrimp, garlic, white wine, combination of parmesan cream sauce and herbed tomato sauce, fettucine.
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Ingredients
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Main Ingredients
Sauces
Method
Pasta Preparation
- 1
Cook the Fettucine
Boil a large pot of salted water. Add the fettucine and cook according to the package instructions until al dente. Drain and set aside.
Shrimp and Sauce Preparation
- 2
Sauté Shrimp
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the shrimp and cook until they turn pink, about 3-5 minutes. Remove the shrimp from the skillet and set aside.
- 3
Deglaze with Wine
In the same skillet, pour in the white wine, scraping the bottom of the pan to release any browned bits. Allow the wine to simmer for 2-3 minutes until reduced slightly.
- 4
Make the Cream Sauce
Stir in the heavy cream and bring to a gentle simmer. Add the grated Parmesan cheese and mix until melted and smooth. Season with salt and black pepper to taste.
- 5
Combine Sauces
Add the herbed tomato sauce to the cream sauce and stir well to combine. Return the sautéed shrimp to the skillet and coat them in the sauce, heating through for another 2 minutes.
Final Assembly
- 6
Combine Pasta and Sauce
In a large serving bowl, add the cooked fettucine. Pour the shrimp and sauce mixture over the pasta, tossing gently to combine. Garnish with fresh parsley.