Sorrel Fettuccine Recipe with Shrimp Sauce - Great British Chefs

Step 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

Step 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

Step 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

Step 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)

Step 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

Step 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

Step 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

Step 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