Nouilles aux crevettes

Yield: 4 Servings

Measure Ingredient
1 pounds Fettuccine noodles
3 drops Olive oil
½ pounds Mushrooms; sliced
4 tablespoons Unsalted butter
½ cup Fresh basil; chopped
1½ cup Heavy cream
28 \N Jumbo shrimp; dressed and butterflied
1 ounce Pernod
1 teaspoon Lemon juice
\N \N Salt and pepper to taste
1 cup Grated Parmesan cheese
\N \N Basil leaves; for garnish (up to)
4 \N Shallots; minced

Cook noodles al dente in 4-5 quarts salted boiling water for 12-15 minutes.

Drain, rinse with cold water, & set aside. Toss pasta with few drops of olive oil. Saute mushrooms & shallots in 3 tbs butter for 1-2 minutes. Add basil & heavy cream & set aside. In separate pan, heat remaining butter & saute shrimp for 2-3 minutes. Remove pan from heat, add Pernod, return to heat & flambe until flame subsides completely. Add mushroom mixture & lemon juice & simmer for 5 minutes. Add salt & pepper to taste. Before serving, toss fettuccine with shrimp & mushroom mixture & Parmesan cheese. Serve on warm oval dishes & garnish with basil leaves.


SANSOM ST., PHILA., WINE: GIANO DI AVELLINO, MASTROBERARDINO '78 From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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