Shrimp and Artichoke Fettuccine with Captain Quincy’s Shrimp
Combining fresh Gulf shrimp with artichoke hearts and mushrooms in a creamy sauce infused with smoked tasso has become a popular Cajun recipe throughout Louisiana. And with shrimp season in full swing, there’s no better time to make this tasty dish.
Fresh, creamy, and smoky– Shrimp and Artichoke Fettuccine is a Louisiana recipe favorite. (Photo credit: George Graham)
To source the freshest Gulf shrimp, George Graham and daughter, Lo, went directly to the online listings at Louisiana Direct Seafood website that led us to the source: shrimper Quincy Verret. Captain Quincy fishes the waters of the coastal Gulf out of Bayou Dularge in Theriot, LA. He and his wife Sharon are a five-generation fishing family that make their living bringing the best quality shrimp to your table.
Watch Lo in our Shrimp and Artichoke Fettuccine video below to find out more about buying Captain Quincy’s seafood from Boat-To-Table.
I urge you to visit the listings on the Louisiana Direct Seafood website and schedule a time to connect with Captain Quincy or one of the dozens of other fishing families along the coast.
Captain Quincy on his shrimp boat the MISS SHARON. (Photo credit: George Graham)
You’ll source the freshest Gulf seafood and know that you are helping support a critical Louisiana industry. And if you don’t live along the coast, then visit the Louisiana Direct Seafood SHOP site where you can buy Captain Quincy’s shrimp and other products online. Vacuum-packed, flash-frozen, and shipped directly to you, these products are top quality. And if you live in the Acadiana area, you can purchase the Vermilion Bay Sweet products in three locations (call for availability; it sells out fast): The Market at Broussard Commons in Broussard, Boudreaux’s Southern Seafood or at Gonsoulin Farm Store in Loreauville.
So, with a supply of Captain Quincy’s shrimp, let’s cook. This recipe is a cinch to make: Dried fettuccine is our pasta of choice, but that’s only the start of this multi-layered dish. Olives, baby portobellos, and cherry tomatoes bring added complexity to the flavor profile. George will often use Andouille or smoked ham, but this time, spicy Cajun tasso ups the smokiness factor.
There are endless variations, but most favor a white sauce rather than red. The key to this dish is the contrast of the crunch of lightly sautéed vegetables with the smooth cream-induced sauce coating it all. Fresh herbs and grated cheese added at the last moment of cooking is a flavor burst that brightens this Shrimp and Artichoke Fettuccine.
- Water
- ½ cup table salt
- 1 pound package dried fettuccine noodles
- 4 tablespoons olive oil
- 1 cup diced yellow onions
- ¼ cup diced celery
- ¼ cup diced carrots
- 1 cup sliced baby portobello mushrooms
- 2 tablespoons chopped fresh rosemary
- 1 cup chopped tasso or smoked ham
- ¼ cup dry white wine
- 1 cup heavy whipping cream
- 1 (14-ounce) can quartered artichoke hearts, packed in water, drained
- ½ cup red cherry tomatoes, halved
- ½ cup yellow cherry tomatoes, halved
- 2 tablespoons sliced olives
- 1 pound fresh Gulf shrimp, shelled, peeled, and deveined
- Kosher salt and freshly ground black pepper
- Dash of hot sauce
- ½ cup chopped fresh basil
- 2 tablespoons grated Parmigiano-Reggiano cheese
- In a large pot over high heat filled halfway with water, bring to a boil. Add the salt and the pasta. Cook just until the pasta reaches al dente. Immediately drain the pasta into a colander and rinse with cold water. Reserve a cup of the pasta water for later use.
- In a large skillet over medium heat, add the olive oil. Add the onions, celery, and carrots and cook until the onions turn translucent, about 5 minutes. Add the mushrooms, rosemary, and tasso. Continue cooking for 5 minutes and add the white wine. Cook until the wine reduces by half, about 5 minutes. Add the cream and bring to a boil. Decrease the heat to a simmer and add the artichokes, tomatoes, and olives. Continue cooking until the cream reduces and begins to thicken, about 10 minutes.
- Add the shrimp and cook for 5 minutes. Add the par-cooked pasta to the pan and stir to incorporate it into the hot cream mixture. If the dish is too thick, add a little of the reserved pasta water to thin it out. Season to taste with salt, pepper, and a dash of hot sauce. Just before serving, add the chopped basil and cheese and stir.
- For serving, spoon the pasta onto plates or shallow bowls, making sure to distribute the shrimp evenly. Serve with crusty French bread.
