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Shrimp and Fettuccine

Source of Recipe


Commander's Palace






List of Ingredients



• 24 medium shrimp, peeled and deveined, shells reserved for broth
  
• 1/2 cup (1 stick) unsalted butter, softened, divided
  
• 2 cloves garlic, minced
  
• 4 tsp finely chopped parsley
  
• 1/2 onion, chopped
  
• 4 fresh mushrooms, sliced
  
• 1/4 cup peeled, seeded, finely chopped tomato
  
• 1/2 cup chopped green onions
  
• 2 tsp Creole Seafood Seasoning *
  
• 2 cups cooked fettuccine
  
• 1/2 cup dry white wine
  






Instructions



1. Place shrimp shells in a medium saucepan and cover with water. Bring to a boil; lower heat and simmer 15 minutes. Strain broth and return to saucepan. Boil broth until reduced to 1/4 cup. Set aside.
   
   
2. Melt half the butter in a large saucepan over medium heat. Add the garlic, parsley, onion, mushrooms, tomato, green onions and seafood seasoning; saute 2 to 3 minutes.
   
   
3. Add the broth, cooked fettuccine, shrimp and wine; cook over medium-high heat until liquid is almost evaporated. Remove pan from heat, add remaining butter and stir gently until butter is melted and sauce is creamy.
   
   Serve immediately.
   
   Makes 4 servings.
   
   






Final Comments


* See separate recipe, under the category Cajun-n-Creole, for Commander's Palace Creole Seafood Seasoning.