Shrimp Fettuccine w/Sun dried Tomato Sauce

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Thursday, January 01, 2004

Categories:

Italian/Entree

Yield:

Ingredients:

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

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.

Nutrition Facts:

Source:

Kenny Duncan, Brighton Gardens by Marriot