Sorrel fettuccine with brown shrimp sauce
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- Main
- Medium
- 2
- 40 minutes
PT40M
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.
Ingredients
Sorrel pasta dough
- 1 egg yolk
- 2 handfuls of sorrel leaves
- 150g of 00 flour
- 1 egg
- 1 pinch of salt
Brown shrimp sauce
- 100g of brown shrimp
- 3 garlic cloves , finely sliced
- 40g of butter
- 1 red chilli , finely sliced
- parsley , chopped
- 1 lemon , juice and zest
- salt
Equipment
- Vitamix
Method
1
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
2
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
3
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
4
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)
5
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
6
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
7
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
8
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
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Sorrel fettuccine with brown shrimp sauce
