Creamy Shrimp And Herb Noodles Recipe
Fusion cuisine · 1530 calories
About this recipe
A delightful pescatarian dinner featuring tender shrimp, creamy sauce, and herb-infused green noodles, perfect for a satisfying evening meal.
Ingredients
- 50G Picard Chopped Chives
- 200G Picard - Breaded Shrimp
- - Longley Farm Freshly Soured Cream
- 395G Heinz Mayonnaise 395g
- 100G Pommery Espelette Pepper Mustard, 100G
- 500 Ml Dios Baco Pedro Ximenez Sherry, 500Ml
- - Cathedral City Mature Cheddar Cheese
- 250G Filotea Truffle Fettuccine Artisan Egg Pasta
- 200 Ml Isigny Sainte Mere Aop Creme Fraiche
Instructions
- 1. Preheat your oven to 375°F (190°C) and grease a medium-sized casserole dish.
- 2. Cook fettuccine according to the package instructions. Drain and set aside.
- 3. In a large mixing bowl, combine 1 cup of creme fraiche, 1 cup of sour cream, 1 cup of mayonnaise, 1/2 teaspoon of mustard, 1/4 cup of sherry, and 1 tablespoon of chopped chives. Mix until smooth.
- 4. Stir 2 lb of peeled and deveined shrimp into the sauce mixture, ensuring they are evenly coated.
- 5. Layer the cooked fettuccine in the greased casserole dish, then pour the shrimp and sauce mixture over the noodles, spreading it evenly.
- 6. Sprinkle 1/2 cup of shredded sharp cheese over the top of the casserole.
- 7. Bake in the preheated oven for 25-30 minutes, or until the shrimp are fully cooked and the top is golden and bubbly.
- 8. Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with additional chopped chives if desired.