| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Vegetables |
|
Pasta, Shrimp, Crab, Stove top, Shrimpst |
6 |
Servings |
INGREDIENTS
| 6 |
tb |
Butter |
| 2 |
|
Cloves garlic, minced |
| 1 |
ts |
Flour |
| 1 |
c |
Oak Knoll Chardonnay |
| 1 |
c |
Cream |
| 3/4 |
c |
Tomatos, seeded and chopped |
| 1/2 |
c |
Minced fresh dill |
| 3 |
c |
Steamed vegetables (asparagus, mushrooms and red pepper pictured) |
| 1 |
lb |
Fettuccine, cooked al dente |
| 3/4 |
lb |
Cooked shrimp or crab |
|
|
Freshly grated Parmesan Cheese |
|
|
Toasted hazelnuts |
INSTRUCTIONS
Melt butter, saute garlic until soft. Stir in flour, cook 1-2 minutes.
Slowly add Chardonnay, stirring constantly, then add cream, tomatos, and
dill. Simmer 5-10 minutes, add salt and pepper to taste. Stir steamed
vegetables into hot fettuccine, then add sauce and seafood. Toss until
mixed well. Serve on warm plates, topped with Parmesan cheese and toasted
hazelnuts. Serves 6.
Posted to recipelu-digest by GramWag <GramWag@aol.com> on Mar 18, 1998
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