Yield: 4 Servings
|1 medium||Onion; coarsely chopped|
|¼ tablespoon||Whole cloves|
|¼ tablespoon||Olive oil|
|¼ cup||Fish broth|
|16 mediums||Shrimp; deveined|
|2 cups||Asparagus; coarsely chopped|
|2 tablespoons||Olive oil|
|1 teaspoon||Minced garlic|
|¼ cup||Chopped fresh basil|
|\N \N||Salt and pepper to taste|
|1 pounds||Fettucini; cooked|
|1 cup||Fresh tomato; chopped|
Saute onion with cloves in ¼ tablespoon olive oil in saucepan just until onion is tender but not browned. Stir in champagne, fish broth and cream.
Simmer for 30 minutes, stirring frequently. Strain and set aside. Cut shrimp into halves lengthwise. Saute shrimp and asparagus lightly in 2 tablespoons olive oil in saucepan. Add garlic. Saute until golden brown.
Add 16 ounces of the strained champagne sauce, basil, butter, salt and pepper. Simmer for 5 minutes or until slightly thickened. Add fettucini and tomato; toss lightly.
Formatted for MCrecipe by JoAnn Pellegrino 5/98 NOTES : Recipe by Chef Walter Worotylko, Palace Station Hotel. Las Vegas Cooking published by Nathan Adelson Hospice of Las Vegas, NV Recipe by: Las Vegas Best Bets/Palace Station Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on May 19, 1998