Shrimp with fettucine

4 servings

Ingredients

Quantity Ingredient
2 ounces Butter
24 mediums Shrimp, peeled, deveined
2 eaches Garlic, cloves
4 teaspoons Parsley, minced
4 mediums Onions, white, sliced
4 eaches Mushrooms, fresh, sliced
4 tablespoons Tomatoes, peeled, seeded, chopped, fresh
4 ounces Scallions, coarsely chopped
2 teaspoons Seafood Seasoning **
2 ounces Stock, shrimp
2 cups Noodles, fettucini, cooked
¼ cup Wine, white
2 ounces Butter

Directions

** See recipe for Creole Seafood Seasoning.

Place the butter, shrimp, garlic, parsley, onions, mushrooms, tomatoes, scallions and seafood seasoning in a large saucepan. Stir the mixture gently for 30 seconds.

Add the shrimp stock and cook until onions are transparent.

Add the cooked fettucine and white wine and simmer until the sauce is almost absorbed and the shrimp are pink.

Remove the pan from the fire and add butter. Stir gently until the butter is melted and creamy.

Serve immediately.

Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans

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