The first meal Chef Pedro Duarte ever made for his mom was Shrimp Fettuccine. He was about eight — and although the dish has become more complex as his cooking skills and palate have evolved– it’s still his mom’s favorite meal. 

“I called and asked her what dish I should share,” said Chef Duarte. “She of course said this one!”

Six months ago, the Baltimore dad became the new Executive Chef at Rusty Scupper, after being recruited from his hometown of Miami. He moved to Columbia, MD, with his wife and their two young daughters, ages 3 and 5. This May, his mom-inspired pasta dish becomes a staple on Rusty Scupper’s menu.

Chef Pedro Duarte - Shrimp Fettuccini

The pasta dish combines lemon, jalapeños, and mint in the sauce, giving a rich combination of flavor and texture. (Sorry, no cheese for all of you Fettuccini Alfredo purists…)

What “mom-made-meal” can the Chef not get enough of? Her rice, beans, and ground beef. 

Chef Pedro Duarte and his mother. Photo provided by Chef Duarte.

“It’s hard to explain because it’s simple, but that’s what I asked her to make me last time we were home,” said Chef Duarte with a grin.

(We can explain it: because it’s mom’s cooking.)

“Cooking is feeling,” said Chef Duarte. “It’s about emotion. It’s about your relationship with the flavors.”

You can whip up this deliciousness in your own kitchen or visit the Rusty Scupper and order it! The dish will also be featured on Rusty Scupper’s Mother’s Day menu (just in case you want to treat mom!).


Shrimp Fettuccine
Serves 1
A refreshing pasta dish with a hint of lemon and mint! Inspired by Chef Pedro Duarte's mom and available on the menu at the Rusty Scupper in Baltimore.
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  1. 5 Shrimp, Cooked and Peeled
  2. 5 oz. Fresh Egg Fettuccine
  3. 4 oz. Heavy Cream
  4. 1 tsp. Lemon Zest
  5. 1 oz. Sliced Jalapeños
  6. 1 Tbs. Chopped Garlic
  7. 1 tsp. Chopped Shallots
  8. 3 Tbs. Fresh Torn Mint
  9. 3 Tbs. Unsalted Butter
  10. 2 Tbs. Fresh Lemon Juice
  11. 1 tsp. Kosher Salt
  12. 1 Tbs. Extra Virgin Olive Oil
  13. 2 Tbs. Bread Crumbs
  1. Cook Fettuccine as directed while making sauce.
  2. Melt Butter and Extra Virgin Olive Oil over medium heat in large sauce pan. Add shallots and garlic.
  3. Add Shrimp and Jalapeños. Sauté for 30 seconds.
  4. Add Heavy Cream, Lemon Zest, Half of the Mint, and Salt. Bring to a boil.
  5. Drain Pasta and add to sauce.
  6. Flip.
  7. Plate and garnish with Bread Crumbs and remaining Mint.
(cool) progeny

Photos of the Chef and dish by Wendy Hickok, Wendy Hickok Photography.