Shrimp Fettucine
The Junior League of Indianapolis, Indiana
Back Home Again
1/2 pound raw, medium shrimp, peeled, deveined
4 tablespoons (1/2 stick) butter, divided
1 teaspoon minced garlic
2 tablespoons chopped fresh parsley
8 ounces fettucine
2 tablespoons white wine
1/2 cup heavy cream
1/4 cup freshly grated Parmesan cheese
Pinch red pepper flakes, crushed
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Rinse shrimp well; drain thoroughly and set aside.
Place 1 tablespoon butter in a large skillet; melt over medium heat. Add minced garlic; cook one minute.
Add parsley and shrimp; cook about 2 minutes, stirring constantly until shrimp is pink. Do not overcook. Transfer shrimp mixture to a bowl; set aside.
Cook fettucine following package directions until tender but firm. Drain and set aside.
Heat remaining 3 tablespoons butter in same skillet until melted. Reduce heat to low; add white wine, cream, Parmesan cheese and pepper flakes. Cook about 2 to 3 minutes or until cheese melts and sauce is smooth. Stir in salt and pepper.
Place well drained fettucine in a warm serving dish. Top with sauce; add shrimp mixture and gently toss to coat thoroughly before serving.
Our tasters declared this the best pasta dish they had ever tasted.
Yield: 4 servings
Notes:
Used linguine as that’s what I had on hand
Crushed my garlic rather than mincing
Mixed pasta with sauce to thoroughly coat rather than topping and tossing