Carrot Fettuccine with Spicy Shrimp

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/2 pound medium shrimp, peeled with tail intact, deveined, rinsed, and patted dry
• 2 large shallots, minced
• 1 garlic clove, minced
• One 1-inch piece fresh ginger, peeled and finely chopped
• 1/4 teaspoon hot red pepper flakes
• 10 large carrots, about 1 1/2 pounds, cut into ribbonlike strands with a vegetable peeler, tough core discarded
• 3/4 cup dry white wine
• 2 cups heavy cream
• 1 cup chicken stock, preferably homemade
• 1 cup thawed frozen peas or blanched fresh peas
• Kosher salt and freshly ground black pepper to taste

1. Heat the oil and butter in a large skillet over medium-high heat until hot but not smoking.
2. Add the shrimp and cook, stirring, for 1 minute.
3. Add the shallots, garlic, ginger, and pepper flakes and cook until the shrimp just turn pink, about 2 minutes more.
4. Transfer to a bowl.
5. Add the carrots to the skillet and cook over high heat, stirring, until barely tender, about 5 minutes.
6. Transfer to the shrimp bowl.
7. Add the wine to the skillet and boil until it is reduced by half.
8. Add the cream and stock.
9. Bring back to a boil and boil until the liquid is reduced by half Add the shrimp, carrots, and peas to the pan and simmer until they are just heated through, about 2 minutes.
10. Season to taste and serve hot.

olive oil, unsalted butter, shrimp, shallots, garlic, ginger, hot red pepper, carrots, white wine, heavy cream, chicken stock, peas, kosher salt

Taken from www.cookstr.com/recipes/carrot-ldquofettuccinerdquo-with-spicy-shrimp (may not work)