Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
45 min
Prep:
20 min
Cook:
25 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.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Sauteed Shrimp

Recipe courtesy of George Spriggs

Sauteed Shrimp

Recipe courtesy of Tyler Florence

Sauteed Shrimp Cocktail

Recipe courtesy of Giada De Laurentiis

Sauteed Shrimp Cocktail

Recipe courtesy of Giada De Laurentiis

Steamboat Natchez Sauteed Shrimp

Recipe courtesy of Melissa Vix

Sauteed Shrimp with Orange Dust

Recipe courtesy of Martha Stewart

Sauteed Shrimp with Ancho Chiles and Garlic

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories