| 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>
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”