Title: Fettuccini (W/wout Shrimp)
Categories: Appetizer Entree Fish
Yield: 8 Servings
| 8 | oz | Fettuccini |
| 1/2 | c | Butter |
| 1/2 | c | Whipping cream |
| 1/4 | ts | Black or white pepper |
| 3/4 | c | Freshly grated parmesan |
| 1 | tb | Chopped fresh parsley |
| 1/4 | ts | Nutmeg |
Cook fettuccini according to package directions. Drain. In a large
saucepan, melt butter, stir in cream, pepper. Cook over low heat until
mixture thickens, about 5 minutes. Stirring frequently. Stir in cheese,
cook over low heat until cheese melts. Immediately stir in cooked
fetuccini, tossing to coat. Stir in parsley, nutmeg. If mixture
separates, add more cream, and cook over low heat until smooth.
For shrimp variation, shell 1/2 lb. fresh small shrimp. Devein, butterfly,
and saute in olive oil flavored with garlic until just pink. Add to
fetuccine mixture, along with 1/2 cup defrosted frozen peas.
Serves 4 as a main course, 8-10 as a first course or side dish.