Yield: 4 Servings
|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 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, .