Step 1
Salt and pepper the shrimp with 1/2 Tsp salt and 1/4 Tsp pepper.
CSM Recipe
Coastal Shrimp with Lemon Caper Sauce
Shrimp in a very light lemon sauce with shallots, oyster mushrooms and capers and tossed with fresh fettuccine. The delicate sauce coats the fresh fettuccine nicely!
Serves: 6-8Prep: 15 minTotal: 45 min
Source: The Pretty Camper Cookbook — Recipe #13
Camper Kitchen: Stovetop Friendly | No Oven Needed
Start Cooking TV ViewIngredients
- 1/2 tsp Camper Seasoning Mix
- 2 Tbsp all-purpose flour mix with the listed Camper Seasoning Mix to make seasoned flour
- 3 Tbsp butter
- 1.5 pounds peeled and de-veined shrimp tails off
- 1 1/4 cups milk
- 1/2 cup half and half
- 2 garlic cloves minced
- 2 medium size shallots finely minced
- 1.5 cups oyster or white mushrooms diced
- 1 cup parmesan cheese
- 1 3.5-ounce jar capers drained and rinsed
- 4 lemons juiced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 9oz packages fresh fettuccine
- Serving: 1/2 cup fresh flat-leaf parsley chopped
- Serving fresh cracked pepper
- Serving: 2 lemons quartered
Cooking Steps
Step 2
In a resealable gallon freezer bag, place half of the seasoned flour mixture.
Step 3
Add the shrimp to the bag.
Step 4
Shake the bag until the shrimp are coated.
Step 5
They will be lightly dusted with seasoned flour mixture.
Step 6
In a large pan or dutch oven, over medium low heat, melt 2 Tbsp butter and add the shrimp, shallots, garlic and mushrooms.
Step 7
Sauté for 7 minutes and then remove the mixture to a plate.
Step 8
Add the remaining butter to the pan and once melted, add the remaining seasoned flour mixture.
Step 9
Stir for 2 minutes.
Step 10
Slowly add the milk and using a whisk, stir to prevent or remove lumps, if needed.
Step 11
Slowly add the half and half and using a whisk, stir to prevent or remove lumps, if needed.
Step 12
Add the parmesan cheese and stir for 3 minutes until it is melted and incorporated into the sauce.
Step 13
Add the capers and lemon juice and stir for 3 minutes.
Step 14
Add the shrimp and vegetable mixture back to the pan and continue to stir for 2 more minutes.
Step 15
The sauce will be fairly thick at this point.
Step 16
Turn off the heat to the sauce and prepare the pasta.
Step 17
In a large pot, cook the fettuccine using the directions on the package.
Step 18
After it is cooked, reserve 2 cups of the water that the pasta was cooked in and then drain the rest.
Step 19
Combine the sauce and the pasta water and give it a few stirs.
Step 20
Add the fettuccine.
Step 21
Gently toss to ensure the ingredients are mixed together well.
Step 22
Serve the pasta with chopped parsley, fresh cracked pepper, and lemon quarters.
Kitchen Tips
If you can't find oyster mushrooms, white mushrooms are a good substitute.