| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
French |
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fettuccine noodles |
| 3 |
dr |
Olive oil |
| 1/2 |
lb |
Mushrooms; sliced |
| 4 |
tb |
Unsalted butter |
| 1/2 |
c |
Fresh basil; chopped |
| 1 1/2 |
c |
Heavy cream |
| 28 |
|
Jumbo shrimp; dressed and butterflied |
| 1 |
oz |
Pernod |
| 1 |
ts |
Lemon juice |
|
|
Salt and pepper to taste |
| 1 |
c |
Grated Parmesan cheese |
|
|
Basil leaves; for garnish (up to) |
| 4 |
|
Shallots; minced |
INSTRUCTIONS
Cook noodles al dente in 4-5 quarts salted boiling water for 12-15 minutes.
Drain, rinse with cold water, & set aside. Toss pasta with few drops of
olive oil. Saute mushrooms & shallots in 3 tbs butter for 1-2 minutes. Add
basil & heavy cream & set aside. In separate pan, heat remaining butter &
saute shrimp for 2-3 minutes. Remove pan from heat, add Pernod, return to
heat & flambe until flame subsides completely. Add mushroom mixture & lemon
juice & simmer for 5 minutes. Add salt & pepper to taste. Before serving,
toss fettuccine with shrimp & mushroom mixture & Parmesan cheese. Serve on
warm oval dishes & garnish with basil leaves.
LA TERRASSE
SANSOM ST., PHILA., WINE: GIANO
DI AVELLINO, MASTROBERARDINO '78
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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