Aleppo Shrimp Fettuccine

It’s strange to hear Eros Ramazzotti sing his songs in Spanish. Oh, sure, the quintessential Italian rock star still has that big round voice with its soaring crescendos and the quirky clipped lyrics. But somehow – in the Spanish version – his passion is tempered. Well there you go: I guess not all things Italian translate well.

When it comes to a great seafood dish like Shrimp Fettuccine, however, you’re talking a whole different kettle of fish. You can push and pull at the flavors, tweak the vegetables and translate it all you like.

Aleppo from Syria: Bright and sweet with a touch of salt

In fact, this dish and its flavors are happy to go international and then some. With the soaring flavor of Aleppo pepper from Syria, the big round taste of Louisiana Shrimp and the quintessential background of Italian-inspired Fettuccine, the passion is all there and more. And did I tell you – it’s easy?

In fact, Aleppo Shrimp Fettuccine is a perfect dinner to end a work day. As long as you plan ahead and work backwards from the time the noodles are done, you can have it all together and on the table in 35 or 40 minutes. And if you’re intimidated by the bold flavor of Aleppo, which is sweet and moderately spicy at the same time (think sun-dried tomatoes meet ancho chili), you can always substitute a blend of Hungarian Paprika and Mexican Pasillo chili.

Now just to make it a bit more international, I’m going to put on my favorite music to cook a big bold meal to. Eros Ramazzotti’s Calma Apparente. But just to be safe, I’ll stick with the Italian version. Some things are better in the original, after all!

P.S. – One word of caution. My whole family agrees that Parmesan Cheese overwhelms the flavors of this dish. Leave it out.

Aleppo Shrimp Fettuccine 

Make 4-6 servings

1 pound medium to large cooked cocktail shrimp

½ teaspoon sea salt

2 Tablespoons Aleppo pepper, available at spice shops

2 large carrots

1 bunch (8 pieces) green onions

2 cloves garlic

2 ounces good olive oil

1 ½ cups vegetable stock

1 pound dry fettuccine noodles

Prepare veggies and shrimp: Remove tail shell from the shrimp, put the meat on a plate and sprinkle with salt and Aleppo. Wash veggies. Trim the roots and top 4 inches of green from the green onion. Top and tail the carrots, and scrub well. Cut carrots into medium dice and chop the green onion, keeping the green and white bits separate. Remove skin from 2 large cloves of garlic.

Bring water to a boil: Heat water in a large pot for noodles. Check package for cooking time (mine said 11-12 minutes).

20 minutes before noodles are cooked: Heat a 10” frying pan over medium heat. Coat with 1 Tablespoon olive oil and cook ½ of the shrimp at a time for 1 minute per side. Chop garlic and add one clove to each batch in the last minute of frying. Set cooked shrimp back on plate.

12 to 15 minutes before serving: Add noodles to the boiling pot and cook according to directions. When cooked ‘al dente’, strain, coat with a small amount of oil and set aside.

12 minutes before serving: Add remainder of oil to the frying pan and sauté carrots with the white bit of the onion over medium-low heat for 5 minutes. Turn to low if cooking too fast. Meanwhile, either have stock ready or make it with stock base and hot water.

6 minutes before serving: Stir half the shrimp in with the veggies, fry for a minute to bring the meat back to temperature and add the stock. Simmer for 3 minutes. Put the other half of the shrimp on top of the veggies and continue cooking for two more minutes. For presentation’s sake, these shrimp will heat without shedding their Aleppo.

Assemble the plates: Put ¼ of the noodles into each of 4 pasta bowls and gently put veggies and shrimp over the noodles. Spoon broth around the edges for best presentation.

Bring to the table steaming hot.

Serve with large hunks of crusty bread – preferably homemade. This is an international dish after all!

For a similar dish that’s maybe a tad less elegant, see Camping Clam Spaghetti in the Redwoods. Chipmunks available at no extra charge!

Aleppo Shrimp Fettuccine ingredients prepped and waiting in the wings