Carrot "Fettuccine" with Spicy Shrimp

Courtesy of Sarah Moulton Cooks at Home

Serves 4

2 tbsp olive oil

2 tbsp unsalted butter

½ lb medium shrimp, peeled with tail intact, deveined, rinsed, and patted dry

2 large shallots, minced

1 garlic clove, minced

One 1-inch piece fresh ginger, peeled and finely chopped (or use a microplane)

¼ tsp hot red pepper flakes

10 large carrots, about 1½ lbs, cut into ribbon-like strands with a vegetable peeler, tough core discarded

¾ cup dry white wine (We recommend Pinot Grigio or Pinot Bianco)

2 cups heavy cream

1 cup chicken stock

1 cup thawed frozen peas or blanched fresh peas

Kosher salt and freshly ground black pepper to taste

Heat the oil and butter in a large skillet over medium-high heat until hot but not smoking. Add the shrimp and cook, stirring, for 1 minute. Add the shallots, garlic, ginger, and pepper flakes and cook until the shrimp just turn pink, about 2 minutes more. Transfer to a bowl. Add the carrots and cook over high heat, stirring, until barely tender, about 5 minutes. Transfer to the shrimp bowl.

Add the wine to the skillet and boil until it is reduced by half. Add the cream and stock. Bring back to a boil and boil until the liquid is reduced by half. Add the shrimp, carrots, and peas to the pan and simmer until they are just heated through, about 2 minutes. Season to taste and serve hot.