Oak knoll creme fettuccine

Yield: 6 Servings

Measure Ingredient
6 tablespoons Butter
2 \N 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
\N \N Freshly grated Parmesan Cheese
\N \N Toasted hazelnuts

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

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