Cream Sauce:2 quarts heavy cream 4 oz white flour 4 oz butter 1 clove fresh garlic pinch of white pepper 2 sundried tomatoes packed in oil (diced) 1 c Parmesan Cheese
Shrimp: 2 lbs Shrimp (peeled/deveined) 2 cloves garlic (minced) 2 oz olive oil pinch of cayenne pepper 2 c white wine
Fettucine, prepared according to pkg directions
For cream sauce: Melt butter in saucepan, remove from heat. Add flour, salt, garlic, and white pepper. Stir until smooth. Return to low heat, add tomatoes. Stir to 5-10 minutes. Add cream gradually, stirring constantly with a wire whip. Cook and stir as needed until smooth and thickened, approximately 15 minutes.
For shrimp: Marinate shrimp in white wine for 2 hours. Remove shrimp from marinade. Heat olive oil in sauté pan. Add garlic, cayenne pepper, and shrimp. Sauté until well done. Serve over cooked fettucine, pour sauce over dish.
Kenny Duncan, Brighton Gardens by Marriot
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