This recipe comes from the Back Home Again cookbook from Indianapolis. They were right when they declared this the best pasta dish they had ever tasted. Serves 4

1/2 lb. Medium peeled, deveined shrimp 250 g
4 tbsps Butter, divided 60 mL
1 tsp Minced garlic 5 mL
2 tbsps Chopped fresh parsley 25 mL
8 oz Fettuccine 250 g
2 tbsps white wine 25 mL
1/2 cup Whipping cream 125 mL
1/4 cup Parmesan Cheese 50 mL
pinch Red pepper flakes, crushed pinch
1/4 tsp Salt 1 mL
1/8 tsp Pepper .5 mL

Rinse shrimp well; drain and set aside. In a large skillet, melt 1 tbsp [15 mL] butter over medium heat; add minced garlic; cook one minute. Add parsley and shrimp; cook about 2 minutes, stirring constantly until shrimp is pink. Do not overcook. Transfer shrimp mixture to a bowl; set aside.

Cook fettucine as directed on package until tender but firm. Drain and set aside.

Heat remaining 3 tbsps butter in same skillet until melted. Reduce heat to low; add white wine, cream, Parmesan cheese and red pepper flakes. Cook about 2 to 3 minutes or until cheese melts and sauce is smooth. Stir in salt and pepper.

Place well drained fettucine in a warm serving dish. Top with sauce; add shrimp mixture and toss gently to coat thoroughly before serving.

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