Fettuccine and shrimp with crustacean cream sauce (Fettuccine alla crema di scampi) from Sauces: Classical and Contemporary Sauce Making (page 486) by James Peterson

  • thyme
  • tomatoes
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute marjoram for thyme, canned tomatoes for fresh tomatoes, and dried fettuccine or linguini for fresh fettuccine.

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Notes about this recipe

  • Eat Your Books

    Can substitute marjoram for thyme, canned tomatoes for fresh tomatoes, and dried fettuccine or linguini for fresh fettuccine.

  • emiliang on January 22, 2013

    The cream sauce is the real standout here, and I think it's become my favorite go-to sauce for shrimp and pasta dishes. I didn't have time to prepare the "crustacean butter" required by the recipe. Instead I made a quick stock using the shrimp shells and mixed in some butter. Also, I replaced dried thyme for fresh and oregano for marjoram. Still an outstanding sauce!

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