| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Seafood, Shrimp, Pasta | 4 | Servings | |
INGREDIENTS
| 2 | oz | Butter |
| 24 | md | Shrimp — peeled, deveined |
| 2 | Garlic cloves | |
| 4 | ts | Parsley — minced |
| 4 | md | Onions — sliced |
| 4 | Mushrooms — sliced | |
| 4 | tb | Tomatoes — peeled, seeded, |
| Chopped — fresh | ||
| 4 | oz | Scallions — coarsely |
| Chopped | ||
| 2 | ts | Creole Seasoning ** |
| 2 | oz | Shrimp stock |
| 2 | c | Fettuccini — cooked |
| 1/4 | c | White wine |
| 2 | oz | Butter |
INSTRUCTIONS
Place the butter, shrimp, garlic, parsley, onions, mushrooms, tomatoes, scallions and seafood seasoning in a large saucepan. Stir the mixture gently for 30 seconds. Add the shrimp stock and cook until onions are transparent. Add the cooked fettucine and white wine and simmer until the sauce is almost absorbed and the shrimp are pink. Remove the pan from the fire and add butter. Stir gently until the butter is melted and creamy. Serve immediately. Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 08:24:26 -0400 From: Betsy Burtis <BuddoB@AOL.COM>
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