Fettuccine with dilled shrimp
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Fettucine or thin spaghetti |
| 8 | ounces | Bottle clam broth |
| ¼ | cup | Dry white wine or juice of 1 |
| . lemon | ||
| ½ | cup | Heavy cream |
| 2 | tablespoons | Fresh snipped dill, plus |
| . additional for garnish | ||
| 2 | tablespoons | Butter |
| 1 | pounds | Large shrimp, shelled and |
| . deveined | ||
| Salt & pepper to taste | ||
| 12 | Oil, cured black olives | |
| ½ | cup | Crumbled feta cheese |
Directions
SAUCE
Cook fettuccine in large pot of boiling salted water according to the package directions until tender. Drain the pasta well, toss with butter, and transfer to a decorative serving platter.
While pasta is cooking, prepare sauce. In wide saute pan, combine clam broth and wine. Bring to a boil and simmer for a few minutes.
Whisk in the cream and increase the heat to high. Reduce the liquid by half. Stir in the dill. Add shrimp to the sauce and simmer 2 minutes, turning a few times, to cook the shrimp. They should be firm, pink and curve into a crescent shape. Taste sauce and season with salt and pepper.
Spoon sauce over cooked fettuccine and garnish with olives, feta cheese and additional sprigs of dill.
Nutritional analysis per serving: 664 calories, 25 grams fat, 69 grams earbohydrates, 247 milligrams cho- lesterol; 761 milligrams sodium, 34 percent calories from fat.
** Fort Worth Star Telegram - Food section - 5 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-22-95