Source:

Terri Mckibbon

Serves/Makes:4 or more

Ingredients

• 1 1b. fresh fettuccine
• 1 tbsp (15 ml) butter
• 1 clove garlic, minced
• 8 oz (224 grm). fresh baby shrimp
• 1/4 cup (60 ml) dry white wine
• 1 cup (225 ml) whipping cream
• salt to taste
• black pepper to taste
• 1/2 cup (125 ml) parmasean cheese, grated
• 4 tsp (20 ml). parmasean cheese, grated
• 2 tsp (10 ml). fresh parsley, chopped

Preparation

• Cook fettuccine in hot boiling water al dente 3-5 minutes.
• Gently saute shrimp in butter, then add garlic.
• Add wine to shrimp and simmer 1-2 minutes.
• Add cream to shrimp and wine, cook med heat until bubbles.
• Season with salt and pepper.
• Add fettuccine to shrimp and cream sauce and toss.
• Gradually add 1/2 cup (125 ml) of parmasean, toss until melted.
• Put fettuccine on a warm serving bowl or plates.
• Sprinkle remaining parmasean and parsley, serve.

Comments

This is a wonderful dish to serve any time of year. Serve with a nice bottle of dry white wine. Try to get fresh shrimp from your local supermarket or seafood store not frozen.

Enjoy.......