3 tbsp olive oil
750 g large deveined raw shrimp, peeled but with tails left on
2 cloves garlic, finely chopped
1/2 to 1 tsp chilli pepper flakes
Salt and freshly ground pepper
1/3 cup vodka
2 small red bell peppers, cut into thin strips
1 fennel bulb, trimmed and cut into thin strips
1 cup chicken stock
1 cup whipping cream
1 tbsp grated orange zest
375 g fettuccine
1/3 cup chopped flat leaf parsley
- Place half of the oil in a large non stick heavy skillet and heat over high heat until almost smoking. Add shrimp, garlic, chilli pepper flakes, salt and pepper to taste. Cook, stirring for about one minute or until shrimp are pink and almost cooked through. Add vodka and ignite with a match. Cook, shaking pan, until flames subside. Transfer shrimp and juices to a bowl.
- Add remaining oil to skillet and heat until hot. Add red pepper and fennel strips and cook, stirring for two minutes or until tender crisp. Transfer to bowl with shrimp.
- Add stock, cream and orange zest to skillet. Bring to a gentle boil (take care that it doesn't boil over) until sauce has reduced by about half in volume. Season with salt and pepper to taste. Return shrimp and vegetable mixture to skillet and heat through.
- Meanwhile cook fettuccine in a large pot of boiling slated water until just tender but firm. Drain well. Return to pot. Toss with shrimp and vegetable mixture and sprinkle with parsley. Divide among warm pasta bowls or plates and serve immediately.