| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
c |
Cooked fettuccine |
| 2 |
tb |
Olive oil or butter |
| 3 |
tb |
Flour |
| 2 |
tb |
Minced onion |
| 1 |
ts |
Minced garlic |
| 2 |
tb |
Finely chopped fresh parsley |
| 1 |
c |
Milk or cream |
| 1/4 |
c |
Parmesan cheese |
| 2 |
c |
Shrimp, peeled and deveined |
|
|
Salt to taste |
|
|
Louisiana hot sauce or ground cayenne pepper to taste |
INSTRUCTIONS
in a medium-sized frying pan, heat the oil over medium heat, the stir in
the flour and make a medium dark roux. then stir in the onions, garlic, and
the parsley, and cook until the onions are clear. gradually add the milk
and continue cooking over the medium heat until thickened. add the cheese
and stir until melted. then stir in the shrimp, salt, and hot sauce. cook
just until the shrimp are pink and opaque, about 3 or 4 minutes; then stir
in the fettuccine and mix well.
yields 4 to 6 servings
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Donna Partigianoni
<donna@leesville.com> on Mar 08, 1997.
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