| Serving Size : 4 Preparation Time :0:00 | ||
| Categories : Shrimp Pasta | ||
| Amount Measure Ingredient -- Preparation Method | ||
-------- ------------ -------------------------------- | ||
| lb Fettuccine Noodles | ||
| c | Oil | |
| c | Butter | |
| garlic clives -- chopped | ||
| lb Fresh jumbo shrimp -- Butterflied | ||
| c | Chopped fresh parsley | |
| c | Chopped fresh mushrooms | |
| c | Chopped green onions | |
| tb Red pepper | ||
| tb Flour | ||
| c | Dry white wine | |
| pt Heavy cream | ||
| oz Parmesan Cheese -- grated | ||
| Salt -- to taste | ||
| Cook noodles according to package directions in boiling water with | ||
| oil. While noodles are cooking, melt butter in large skillet over | ||
| medium-high heat. Add chopped garlic and shrimp; cook until shrimp | ||
| turn pink, but do not allow garlic to turn brown. Add parsley, | ||
| mushrooms, onions and red pepper; saute for 1 minute. Add flour, mix | ||
| thoroughly and add wine. Simmer for about 30 seconds, then add cream | ||
| and heat through. Drain noodles and add to sauce with half the grated | ||
| cheese. Fold in gently until noodles are well coated and cheese is | ||
| melted. Salt lightly. If sauce is too thin, continue heating until | ||
| sauce reduces to a creamy consistency. If sauce is too thick, add | ||
| cream. Garnish with chopped parsley and additional grated cheese and | ||
| serve immediately. |