Shrimp fettuccine
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Raw, medium shrimp, shelled |
| And deveined | ||
| 4 | tablespoons | Butter |
| 1 | teaspoon | Minced garlic |
| 2 | tablespoons | Chopped fresh parsley |
| 8 | ounces | Refrigerated fresh |
| Fettuccine | ||
| 2 | tablespoons | White wine |
| ½ | cup | Heavy cream |
| ¼ | cup | Freshly grated Parmesan |
| Cheese | ||
| Pinch of crushed red pepper | ||
| Flakes | ||
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
Directions
Rinse shrimp; set aside. Melt 1 tablespoon butter in a large skillet. Add minced garlic, cook 1 minute. Add parsley and shrimp.
Stir and cook 2 minutes until shrimp is pink. Do not overcook.
Transfer shrimp to bowl; set aside. Cook fettuccine; drain and set aside. Heat remaining 3 tablespoons of butter in same skillet until melted. Reduce to low. Add wine, cream, cheese and red pepper flakes.
Cook 2 to 3 minutes until cheese melts. Toss all together in bowl and serve. Randy Rigg Submitted By RANDY RIGG On 09-05-95