|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.