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!

Recipe number

13

Category

Seafood

Servings

6-8

Prep time

15 minutes

Total time

45 minutes

Collection

Camper Seasoning Mix Cookbook

Recipe by

Pretty Camper Company

Source

The Pretty Camper Cookbook — Recipe #13

Camper Kitchen

Stovetop Friendly | No Oven Needed

Ingredients

• 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

1. Salt and pepper the shrimp with 1/2 Tsp salt and 1/4 Tsp pepper.

2. In a resealable gallon freezer bag, place half of the seasoned flour mixture.

3. Add the shrimp to the bag.

4. Shake the bag until the shrimp are coated.

5. They will be lightly dusted with seasoned flour mixture.

6. In a large pan or dutch oven, over medium low heat, melt 2 Tbsp butter and add the shrimp, shallots, garlic and mushrooms.

7. Sauté for 7 minutes and then remove the mixture to a plate.

   Timer: 7 minutes

8. Add the remaining butter to the pan and once melted, add the remaining seasoned flour mixture.

9. Stir for 2 minutes.

   Timer: 2 minutes

10. Slowly add the milk and using a whisk, stir to prevent or remove lumps, if needed.

11. Slowly add the half and half and using a whisk, stir to prevent or remove lumps, if needed.

12. Add the parmesan cheese and stir for 3 minutes until it is melted and incorporated into the sauce.

    Timer: 3 minutes

13. Add the capers and lemon juice and stir for 3 minutes.

    Timer: 3 minutes

14. Add the shrimp and vegetable mixture back to the pan and continue to stir for 2 more minutes.

    Timer: 2 minutes

15. The sauce will be fairly thick at this point.

16. Turn off the heat to the sauce and prepare the pasta.

17. In a large pot, cook the fettuccine using the directions on the package.

18. After it is cooked, reserve 2 cups of the water that the pasta was cooked in and then drain the rest.

19. Combine the sauce and the pasta water and give it a few stirs.

20. Add the fettuccine.

21. Gently toss to ensure the ingredients are mixed together well.

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.