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Ingredients Jump to Instructions ↓

  1. 1 lb Fettuccine Noodles

  2. 1/2 c Oil

  3. 1/4 c Butter

  4. 24 Cloves fresh garlic, chopped

  5. 1 lb Fresh jumbo shrimp, Butterflied

  6. 1 c Chopped fresh parsley

  7. 2 c Chopped fresh mushrooms

  8. 1 c Chopped green onions

  9. 1 T Red pepper

  10. 2 T Flour

  11. 1/2 c Dry white wine

  12. 1 pt Heavy cream

  13. 1 sm Wedge (5 oz.) Parmesan Cheese, grated Salt to taste

Instructions Jump to Ingredients ↑

  1. 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. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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