Citrus Shrimp Fettuccine with Egg Sauce

There is one place we can always go when we want something good for dinner.  While we didn't pick up the What's for Dinner? which included Rosemary Salmon and Butternut Squash Risotto, something we'll keep in mind, we did find all the ingredients for our own recipe.  We fall into the same habits as I assume most of you do, making a marina sauce to go over pasta.  We wanted a change and so we took our usual pasta and altered our course towards the ocean.

We already know that Sunset Foods always has a miraculous large and freshly filled seafood counter.  While this time we didn't go for fish, we did pick out some tasty raw shrimp.  Sure there is a little work involved in cleaning them, but it's worth the flavors.  Especially when we procured some fresh produce to create a tasty marinade.  Our marinade kicked it up a notch to make our shrimp beyond delicious.  We went the egg sauce route to add richness without all of the calories of a traditional cream sauce.  The citrus also boosts the flavor while keeping it healthy.

The kale and mushrooms are a personal touch.  You could substitute them with any leafy green or even nuts of your choosing.  We like them best and so we knew it would seal the deal.  As we predicted the dish was a slam dunk.  The best part is that it was a one dish meal so we didn't need to cook anything else to go with it.

While this recipe has a lot of ingredients, don't let that intimidate you.  More than half of them are for the marinade and the rest of the dish is easy, peasy to throw together.  This ends up being a one dish meal, which are my favorite to make!

Citrus Shrimp Fettuccine With Egg Sauce
1 lb shrimp

1 1/2 teaspoons dried oregano
4-5 sprigs fresh parsley
1 bunch of fresh basil
1/4 cup olive oil
1/4 cup orange juice
1 tablespoon lime juice
1 one-inch piece ginger
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced

1 tablespoon olive oil
8 oz bella mushrooms, sliced
1 pkg (5 oz.) kale
4 large egg yolks
1/2 cup whole milk
3/4 cup grated parmesan
zest of 1 lime
1 pound fettuccine

In a blender or food processor combine: oregano, parsley, basil, olive oil, orange juice, lime juice, ginger, salt, pepper and garlic pulse to combine.  Toss with shrimp in a bowl and marinade for 30 minutes.

When shrimp are ready, bring water to a boil and start cooking pasta.  In a large skillet over medium high heat add olive oil and mushrooms, cook mushrooms until they start to release their liquid; 5-6 minutes.  Drain shrimp and discard rest of marinade.  Add shrimp to skillet and cook, 2-3 minutes until they start to turn pink.  Add kale and cook until it wilts.  Remove from heat.

While all this is happening, trust me you'll have time in between, whisk together egg yolks, lime zest, milk and 1/2 cup shredded parmesan cheese in a medium bowl.

Here's where things come together.  Before you drain the pasta, reserve about 1 cup of the pasta water.  You'll need this to loosen the egg sauce if it gets too thick.  Drain the pasta and add it to the pot with the shrimp.  Pour in the egg sauce and toss until sauce thickens.  Don't worry about the raw egg, the heat from the pasta and shrimp will cook it.  Add a 1/2 cup of pasta water and toss, if it isn't saucy enough add more pasta water.  Serve immediately.