Friday, September 9, 2011


1 lb peeled, deveined shrimp
1/4 cup chicken broth
2 garlic cloves, minced
3 cups fresh mushrooms, sliced
1 1/2 cups whipping cream
1 tsp basil
1 tsp salt
8-oz pkg fettuccine noodles
2/3 cup grated Parmesan cheese

In a large saucepan over medium heat, bring 2 cups water to a boil. Add shrimp to boiling water. Boil for 1 minute or until the shrimp turn pink. Remove the shrimp with a slotted spoon; keep warm.

Continue boiling the liquid and add the broth and garlic. Boil until the liquid is reduced to about a half cup. This will take about 10 to 12 minutes. Add the mushrooms, cream, basil, and salt. Simmer the sauce over medium heat, stirring occasionally, for 6 minutes.

Meanwhile, cook the fettuccine noodles according to the package directions; drain well. Place the noodles in a large bowl.

Add the shrimp to the saucepan and heat for a minute. Spoon the shrimp and sauce over the pasta. Sprinkle the Parmesan cheese over all.

Yield: 4 servings

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