Oak knoll creme fettuccine
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter |
| 2 | Cloves garlic, minced | |
| 1 | teaspoon | Flour |
| 1 | cup | Oak Knoll Chardonnay |
| 1 | cup | Cream |
| ¾ | cup | Tomatos, seeded and chopped |
| ½ | cup | Minced fresh dill |
| 3 | cups | Steamed vegetables (asparagus, mushrooms and red pepper pictured) |
| 1 | pounds | Fettuccine, cooked al dente |
| ¾ | pounds | Cooked shrimp or crab |
| Freshly grated Parmesan Cheese | ||
| Toasted hazelnuts | ||
Directions
Melt butter, saute garlic until soft. Stir in flour, cook 1-2 minutes.
Slowly add Chardonnay, stirring constantly, then add cream, tomatos, and dill. Simmer 5-10 minutes, add salt and pepper to taste. Stir steamed vegetables into hot fettuccine, then add sauce and seafood. Toss until mixed well. Serve on warm plates, topped with Parmesan cheese and toasted hazelnuts. Serves 6.
Posted to recipelu-digest by GramWag <GramWag@...> on Mar 18, 1998