In The Box — CSA Week 12 {Carrot “Fettuccine”}

The Thursday CSA delivery came quick last week with the 4th of July holiday.  I was a little concerned that I would have a hard time using it all up.  I was happy it was a manageable delivery and glad to see a few new items in the box (an no turnips)…

Head Lettuce
Carrots
Broccoli
Summer Squash
Kale
Dill

I love the smell of fresh dill, mine isn’t doing so well so I am glad to get more.  The carrots looked great so I decided to go with one of my favorite recipes, the kids enjoy it too.

Carrot “Fettuccine” with Shrimp
Serves 4, adapted from Cook at Home by Sara Moulton

2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 pound medium shrimp, peeled with tail intact, deveined, rinsed, and patted dry
1 garlic clove, minced
8 large carrots, cut into ribbon-like strands with a vegetable peeler, tough core discarded
3/4 cup dry white wine
2 cups heavy cream
1 cup chicken stock
1 Tablespoon cornstarch
1 cup thawed frozen peas
Kosher salt and freshly ground black pepper to taste
Crushed red pepper flakes

1. Season shrimp with salt & pepper.
2. 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.
3. Add garlic and cook until the shrimp just turn pink, about 2 minutes more. Transfer to a bowl.
4. Add the carrots to the skillet and cook over high heat, stirring, until barely tender, about 5 minutes. Transfer to the shrimp bowl.
5. Add the wine to the skillet and boil until it is reduced by half.
6. Slowly whisk in the cream.  Combine stock and cornstarch and stir into cream mixture. Bring back to a boil and boil until the liquid is reduced by half.  About 10 minutes, stir constantly.
7. Add the shrimp, carrots, and peas to the pan and simmer until they are just heated through, about 2 minutes.
8. Season to taste and serve hot.
9. Top with crushed red pepper if you wish to add a little heat.

The cream is a bit decadent but since everything is light I splurged.  Besides I had some leftover from a gelato recipe.  If you like use half and half or skim milk in place of the cream, it will lighten the dish up even further.  Then you can add in a crust piece of bread to soak up all that yummy sauce.