Fettuccine Maremonti

Learn how to make Fettuccine Maremonti :)

Fettuccine Maremonti
(Mare = ocean, monti = mountains)

Cooked by Ben Papeo, recent BYUH alumnus

Ingredients:
(Cost: approx. $30/ Serves: 4-5 people/ Time: 1 hour)

400g Fettuccine pasta

6 oz. mushrooms

400g frozen peas

Half an onion

4 cloves garlic

6 oz. cooked shrimp

1-pint (473 ml) heavy whipping cream

A handful of Parmesan cheese (grated)

A few tablespoons olive oil

Salt and pepper

1. Bring a pot of water to the boil and add a few pinches of salt
2. Rinse and finely chop mushrooms – cut off stems so they cook quicker
3. Slice and dice onion, peel and chop garlic cloves
4. Heat 2-3 tablespoons of oil in a large frying pan and add onion, garlic and mushrooms. Cook for 5-10 min, or until golden.
5. Add the fettuccine to the pot of boiling water and cook on high for 12-15 min
6. Stir pasta occasionally to prevent it sticking to the pot and test during cooking to check if soft enough. *For al dente style, noodles should be neither too hard nor too soft
7. When the fettuccine is ready, drain the water out then rinse noodles with cold water to break the cooking time and set to one side
8. Boil the peas in a small pot of water and add a pinch of salt. Cook for 5-6 min.
9. In a large pan, heat the cream and add salt and pepper to taste. Allow to boil and thicken
10. Remove shells from the shrimp and heat in pan with mushrooms, onion and garlic. Drain and add the peas, then mix together.
11. Stir Parmesan cheese into the cream then combine with the shrimp and other ingredients
12. Last, add the fettuccine pasta to the pan and mix all ingredients together. Sprinkle a generous helping of Parmesan cheese on top and plate up!

Видео Fettuccine Maremonti канала Ke Alaka'i News