msumom
BLABBERMOUTH SUPREME
Lady Sweet Tea
Posts: 52,340
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Post by msumom on Mar 3, 2006 10:17:26 GMT -5
4 lg. garlic cloves, minced 1 to 1-1/2 lbs. large uncooked shrimp 4 tbsp. unsalted butter, divided into 2 pieces 1 cup heavy cream 1/4 tsp. nutmeg Generous pinch cayenne pepper salt & pepper to taste 3/4 cup fresh grated Parmesan cheese 4 tbsp. fresh parsley, chopped 1 lb. fettucine
Melt 2 tbsp. butter in large deep saucepan. Add garlic and saute 1 minute or until garlic is soft. Do not brown. Add shrimp to pan and cook over medium heat, just until pink. 1-3 minutes. Remove shrimp form pan with a slotted spatula (I put mine in a covered casserole in a warm oven to stay warm). Add remaining 2 tspb. butter to pan and heat gently to melt. Add the cream and simmer, letting the mixture cool long enough to reduce to a thicker consistency, 5-10 minutes.
Cook pasta as directed. Drain well and keep warm until you finish the sauce. When the sauce is at the desired consistency, add nutmeg, cayenne, salt and pepper. Add Parmesan, a little at a time, stirring well until the cheese is added and the sauce is relatively smooth. Continue warming the sauce on low heat, but don't let it boil. Add more cream at this point if sauce is too thick.
Add parsley, shrimp and mix well. Then add the fettucine stirring to coat and heat over medium-low heat until mixture is smooth, no more than 5 minutes. Served topped with more Parmesan cheese and ground pepper.
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Post by cooking4max on Mar 3, 2006 22:26:16 GMT -5
Drooling here.......
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msumom
BLABBERMOUTH SUPREME
Lady Sweet Tea
Posts: 52,340
|
Post by msumom on Mar 4, 2006 9:47:03 GMT -5
Dena, it is that good. I thought slush posted it, but Tudes ask me to post it because she thought it might be her recipe.
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