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