| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | lb | PEELED AND DEVEINED SHRIMP |
| 1 | c | BETTER |
| 1 | tb | PARSLEY |
| 3 | CLOVES GARLIC | |
| 1/4 | c | FLOUR; about |
| 1/2 | c | PARMESAN CHEESE; about |
| 1 | c | MILK; at least |
| 1 | pk | FETTUCCINE |
INSTRUCTIONS
BOIL FETTUCCINE NOODLES AS DIRECTED. IN NON-STICK PAN OVER MEDIUM FLAME MELT BUTTER, AND ADD THE GARLIC AND PARSLEY TO THE MELTED BUTTER. ADD SHRIMP, COOK UNTIL PINK. REMOVE SHRIMP FROM BUTTER, AND COVER, ADD PARMESAN CHEESE AND A HANDFUL OF FLOUR. STIR IN ABOUT 1/2 CUP MILK. BRING TO A BOIL, AND REDUCE HEAT TO SIMMER. ADD MILK UNTIL SAUCE HAS THINNED TO A CREAMY CONSISTENCY, RETURN SHRIMP TO THE SAUCE AND SERVE OVER FETTUCCINE. IF YOU START THE FETTUCCINE AND THE SHRIMP AT THE SAME TIME, THEY SHOULD BE DONE COOKING AT ABOUT THE SAME TIME. Posted to Bakery-Shoppe Digest V1 #407 by David Sampsel <dsampsel@telecom.sna.samsung.com> on Nov 21, 1997
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