Total:
45 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Puree tomatoes in a blender until smooth. If dry, add a tablespoon or two of water. Pass through a medium strainer into a mixing bowl. Stir in Pernod, salt, and pepper. Reserve.

Season shrimps with salt and pepper. Melt 4 tablespoons butter in a large skillet over high heat. Saute shrimps until pink-orange, about 1 minute per side. With a slotted spoon, transfer shrimp to a platter, leaving butter in pan. Add reserved tomato sauce and julienned snow peas. Bring to a boil and cook until reduced by about one-third. Adjust seasonings to taste.

Break remaining butter in small pieces and stir into sauce along with shrimp. Once smooth, remove from heat, and ladle over bowls of warm fettuccine. Garnish with chervil and serve immediately.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Shrimp Cocktail

Recipe courtesy of Food Network Kitchen

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Shrimp Spring Rolls with Peanut Dipping Sauce

Shrimp Scampi

Recipe courtesy of Food Network Kitchen

Shrimp and Grits

Recipe courtesy of Sandra Lee

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Shrimp with Garlic Sauce

Recipe courtesy of Brian Boitano

Tilapia and Shrimp Tacos with Cabbage Slaw

Recipe courtesy of Food Network Kitchen

Sauteed Shrimp

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.