On Line Cookbook

Fettuccine con Gamberetti

Recipe Information
Terri Mckibbon

Serves/Makes:4 or more

  • 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
  • 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.
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.