Fettuccine with dilled shrimp

4 servings

Ingredients

Quantity Ingredient
¾ pounds Fettucine or thin spaghetti
8 ounces Bottle clam broth
¼ cup Dry white wine or juice of 1
. lemon
½ cup Heavy cream
2 tablespoons Fresh snipped dill, plus
. additional for garnish
2 tablespoons Butter
1 pounds Large shrimp, shelled and
. deveined
Salt & pepper to taste
12 Oil, cured black olives
½ cup Crumbled feta cheese

Directions

SAUCE

Cook fettuccine in large pot of boiling salted water according to the package directions until tender. Drain the pasta well, toss with butter, and transfer to a decorative serving platter.

While pasta is cooking, prepare sauce. In wide saute pan, combine clam broth and wine. Bring to a boil and simmer for a few minutes.

Whisk in the cream and increase the heat to high. Reduce the liquid by half. Stir in the dill. Add shrimp to the sauce and simmer 2 minutes, turning a few times, to cook the shrimp. They should be firm, pink and curve into a crescent shape. Taste sauce and season with salt and pepper.

Spoon sauce over cooked fettuccine and garnish with olives, feta cheese and additional sprigs of dill.

Nutritional analysis per serving: 664 calories, 25 grams fat, 69 grams earbohydrates, 247 milligrams cho- lesterol; 761 milligrams sodium, 34 percent calories from fat.

** Fort Worth Star Telegram - Food section - 5 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-22-95

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