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Crevette A La Marseillaise

Erwan Heussaff

A quick southern french staple that's made with ingredients found in any pantry and some nice plump shrimp.



  • 1 portion of fettuccine
  • 1/4 cup of minced red onion
  • 2 cloves of garlic, minced
  • 4 large shrimp, shell-on
  • 1 tablespoon of olive oil
  • 1/3 cup of white wine
  • 1 tablespoon of tomato paste
  • 1 teaspoon of smoked paprika
  • 2 sprigs of thyme
  • 1 tablespoon of butter
  • 2 tablespoon of sour cream
  • Chopped parsley, for garnish
  • Extra virgin olive oil
  • Salt, to season
  • Freshly ground black pepper, to season

Let's get Cooking...

  1. Cook the pasta in salted water.
  2. Sweat out your onions and garlic in a pan with oil.
  3. Sear your shrimp.
  4. Add in the white wine. Cook it down for 3 minutes, add the tomato paste, paprika and thyme, season with salt and pepper.
  5. Take out the shrimp and thyme. Finish the sauce with butter and sour cream.
  6. Transfer the cooked pasta into the pan. Toss together.
  7. Plate the pasta with the shrimp, parsley, extra virgin olive oil, salt and pepper.