| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| California | 4 | Servings | ||
INGREDIENTS
| 1 | lb | Fresh fettuccine |
| 1 | lb | Large prawns |
| 1/2 | c | Sake, dry sherry or white |
| Wine | ||
| 2 | t | Olive oil |
| 2 | T | Minced garlic |
| 1/4 | c | Minced red bell pepper |
| 1/4 | c | Chopped parsley |
INSTRUCTIONS
In a large pot over high heat, bring 2 quarts of water to a boil and cook fettuccine for 3 minutes. Strain from cooking pot and refresh under cold water. Peel and devein prawns. In a large skillet over medium-high heat, saute prawns in sake until they turn bright pink (4 to 5 minutes). Remove from pan and set aside. Pour off all but 2 tablespoons of sake. Add olive oil, garlic, and red bell pepper to pan, and cook over medium-high heat for 5 minutes, stirring frequently. Add parsley, cooked prawns, and fettuccine. Toss well to reheat thoroughly. Serve hot. Recipe By : the California Culinary Academy From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Jesus: The half has never been told”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 452
Calories From Fat: 37
Total Fat: 4.1g
Cholesterol: 0mg
Sodium: 11.2mg
Potassium: 237.7mg
Carbohydrates: 87g
Fiber: 3.1g
Sugar: <1g
Protein: 15g