- 1 stick butter
- 2 lbs. medium shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1 tsp. dried tarragon, crumbled
- 2 c. whipping cream
- 1 1/2 c. freshly grated parmesan
- pinch of cayenne pepper
- 2 tbls. dry white wine pinch of cayenne pepper
- 1 lb. cooked fettucine, cooked a dente
- 3 tbls. minced parsley 1 lb. cooked fettucine
- sliced mushrooms
- artichoke hearts
| Melt butter in large skillet over medium heat. Add shrimp, garlic and tarragon and stir until opaque and just pink, about one minute. Remove shrimp using slotted spoon; set aside. Add cream, cheese and cayenne to skillet and stir until bubbly, about 2 minutes. Mix in wine. Return shrimp to skillet. Toss gently until heated through, about 1 minute. Pour shrimp over pasta. Toss to mix well. Sprinkle with parsley. 4 to 6 servings. Can add sliced artichokes and mushrooms when you saute’ the shrimp.
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