| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Appetizers, Garlic, Pasta, Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fettuccine Noodles |
| 1/2 |
c |
Oil |
| 1/4 |
c |
Butter |
| 24 |
|
Cloves fresh garlic, chopped |
| 1 |
lb |
Fresh jumbo shrimp |
|
|
Butterflied |
| 1 |
c |
Chopped fresh parsley |
| 2 |
c |
Chopped fresh mushrooms |
| 1 |
c |
Chopped green onions |
| 1 |
T |
Red pepper |
| 2 |
T |
Flour |
| 1/2 |
c |
Dry white wine |
| 1 |
pt |
Heavy cream |
| 1 |
|
Wedge, 5 oz. Parmesan |
|
|
Cheese, grated |
|
|
Salt to taste |
INSTRUCTIONS
Cook noodles according to package directions in boiling water with
oil. While noodles are cooking, melt butter in large skillet over
medium-high heat. Add chopped garlic and shrimp; cook until shrimp
turn pink, but do not allow garlic to turn brown. Add parsley,
mushrooms, onions and red pepper; saute for 1 minute. Add flour, mix
thoroughly and add wine. Simmer for about 30 seconds, then add cream
and heat through. Drain noodles and add to sauce with half the grated
cheese. Fold in gently until noodles are well coated and cheese is
melted. Salt lightly. If sauce is too thin, continue heating until
sauce reduces to a creamy consistency. If sauce is too thick, add
cream. Garnish with chopped parsley and additional grated cheese and
serve immediately. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/garlic.zip
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