Creamy Sherry Sauce on Fettuccini

This pasta dish uses cream sherry to create it’s creamy and rich sauce. With just a touch of zucchini and fresh grated parmesan, it’s a delicious dish that everyone will love!

Making the Creamy Sherry Sauce –

Cut the zucchini into thin slices,

then quarter them. Set aside.

Cook the fettuccini and drain, saving out 1 Tablespoon of the water. Put the pasta and water back into the pan and set aside.

Put the sherry and butter into a saucepan and simmer on medium to medium high, until the butter is melted,

then add 1 cup of cream and simmer about 10 minutes to cook the alcohol out.

While the sauce is simmering, place the olive oil to a heavy skillet and heat on medium heat. Gently sauté the zucchini until it is soft but still firm and bright green. Set aside.

Whisk the cornstarch with 2 Tablespoons of cream until it’s smooth.

Slowly add to the sauce, whisking constantly.

When the sauce is thickened, add it, the zucchini, capers, and garlic to the pasta. Stir to coat.

Add fresh cracked pepper and sea salt to taste.

Serve with fresh grated parmesan on the top.

© Copyright 2023 The Lazy Gastronome

5 from 4 votes

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Creamy Sherry Sauce on Fettuccini

This pasta dish uses cream sherry to create it's creamy and rich sauce. With just a touch of zucchini and fresh grated parmesan, it's a delicious dish that everyone will love!

Course: Side Dish

Cuisine: American, pasta

Keyword: butter, cream, fettuccini, parmesan, sherry, zucchini

Servings: 4 servings

Author: HelenFern

Ingredients

• 3 cups cooked fettuccini pasta
• 1 medium to small zucchini
• 2 Tablespoons olive oil
• 1 Tablespoon butter
• 3/4 cup Cream sherry
• 1 cup plus 2 tablespoons heavy whipping cream
• 1 Tablespoon cornstarch
• 1/2 teaspoon garlic powder
• 3 Tablespoons capers
• sea salt to taste
• fresh cracked black pepper to taste
• Fresh grated parmesan for garnish

Instructions

1. Slice the zucchini into thin slices, then quarter them. Set aside. 

2. Cook the pasta and drain, saving out 1 Tablespoon of the water. Put the pasta and water back into the pan and set aside.

3. Put the sherry and butter into a saucepan and simmer on medium to medium high, until the butter is melted, then add 1 cup of cream and simmer about 10 minutes to cook the alcohol out.

4. While the sauce is simmering, place the olive oil to a heavy skillet and heat on medium heat. Gently sauté the zucchini until it is soft but still firm and bright green. Set aside.

5. Whisk the cornstarch with 2 Tablespoons of cream until it's smooth. Slowly add to the sauce, whisking constantly.

6. When the sauce is thickened, add it, the zucchini, capers, and garlic to the pasta. Stir to coat.

7. Add fresh cracked pepper and sea salt to taste.

8. Serve with fresh grated parmesan on the top.

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome