Sorrel fettuccine with brown shrimp sauce

VitamixHelenGravessorrelpastaGBC_960x540_2250.jpg (2)
  • medium
  • 2
  • 40 minutes
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Helen Graves serves up a vibrant sorrel fettuccine recipe, served with a simple shrimp sauce to mingle with the fresh pasta. Sorrel leaves are blended into a purée before combining with flour to create a pasta dough in the Vitamix, achieving a beautiful colour and flavour. If sorrel is unavailable, swap for spinach or chard, or experiment with fresh herbs.

First published in 2017

The vibrant green sorrel pasta dough in this recipe was made in a Vitamix Pro750.




Sorrel pasta dough

Brown shrimp sauce


  • Vitamix


To begin, place the egg and egg yolk in the Vitamix, add the sorrel leaves and secure the lid. Select Variable 1, switch the machine to Start and slowly increase the speed to Variable 10. Once leaves have broken down into a purée, stop the machine and add the flour and salt. Pulse on Variable 8 until the dough starts to come together
Remove the lid, scrape down the sides and add a little more flour if the dough looks too wet. Pulse a few times more then empty out onto a clean, floured work surface
Knead the dough for 3–4 minutes until the dough becomes elastic and the shape bounces back when you prod it with your thumb. Wrap in cling film and leave to rest in the fridge for at least 30 minutes
Once the dough has rested, roll out using a rolling pin (or using a pasta machine if you have one) until it's 1–2mm thick (it's easier to handle if you do this in 2 batches)
Cut the pasta into fettuccine strips – around 6mm wide. Make sure the pasta is dusted in flour so it doesn't all stick together. Place a pan of salted water over a high heat and bring to the boil
To make the sauce, melt the butter in a pan and add the garlic and chilli, cooking until softened. Add the shrimps and warm through gently
Cook the pasta in the boiling water – it will only take 2–3 minutes to cook, cooking in batches if necessary to avoid overcrowding the pan
Add lemon juice, chopped parsley and seasoning to the shrimps, drain the pasta and combine with the sauce. Serve warm with a sprinkling of lemon zest
First published in 2017

Helen Graves is Head of Content at Great British Chefs. She's also the author of the cookbook LIVE FIRE: Seasonal Barbecue Recipes and Stories of Live Fire Traditions, Old and New, and the editor of Pit, an independent magazine with roots in live fire cooking.

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