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Lemon: Fettuccine with Lemon Butter Sauce

Source of Recipe

Emeril.com


List of Ingredients

3 tablespoons olive oil
2 cups fresh chantrelle mushrooms -- rinse and slice
3 green onions, chopped
1 teaspoon minced garlic
1 teaspoon minced shallots
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
1 pound fettuccine
1 teaspoon Creole seasoning
SAUCE:
1 cup dry white wine
3 lemons, peeled, quartered
2 tablespoons minced garlic
1 tablespoon minced shallot
1 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 dash Worcestershire sauce
1 dash hot sauce
1/2 cup heavy cream
2 sticks unsalted butter, room temp, cut up
1 tablespoon finely chopped fresh parsley


Recipe

Heat a large non-reactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pieces at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately or keep warm for a few minutes until ready to serve. Serve with steamed asparagus. Yield: 6 servings.