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DELUXE SHRIMP FETTUCCINE




List of Ingredients



• 1/2 TO 1 LB SHRIMP
  
• 4 TABLESPOONS BUTTER
  
• 4 GARLIC CLOVES, MINCED
  
• *******************************************************************************
  
• 4 TABLESPOONS BUTTER
  
• 4 TABLESPOONS FLOUR
  
• 1 CUP WHIPPING CREAM
  
• 2 OUNCES PROVOLONE CHEESE, CUT INTO SMALL CUBES
  
• 2 OUNCES GRATED PARMESAN CHEESE
  
• SALT AND PEPPER TO TASTE
  
• 1/4 TEASPOON OREGANO
  
• 1/4 TEASPOON BASIL
  
• 18 TEASPOON GARLIC SALT
  
• 1/8 TEASPOON ONION POWDER
  
• 1/4 TO 12 CUP MILK ( IF NEEDED TO THIN SAUCE
  
• 5 OUNCE PACKAGE FETTUCCINI NOODLES, COOKED OR SUBSTITUTE THE FRESH PASTA IN THE DAIRY SECTION
  






Instructions



1. SAUTE THE SHRIMP IN THE BUTTER WITH THE GARLIC TILL IT TURNS PINK, TURN HEAT DOWN TO LOW AND KEEP WARM TILL READY TO MIX IN WITH THE FETTUCCINI.
   
2. MELT THE BUTTER IN A SAUCEPAN, ADD FLOUR AND STIR TO MAKE A ROUX. DO NOT BROWN. IMMEDIATELY ADD THE CREAM AND STIR WELL. MIXTURE WILL HAVE A FAIRLY THIN CONSISTENCY.
   
3. ADD PROVOLONE A LITTLE AT A TIME THEN THE PARMESAN CHEESE A LITTLE AT A TIME. SEASON WITH SPICES TO TASTE.
   
4. IF SAUCE BECOMES TOO THICK, THIN OUT WITH SOME MILK UNTIL YOU GET THE CONSISTENCY YOU WANT. WHEN SAUCE HAS A SMOOTH CREAMY CONSISTENCY, MIX WITH HOT GARLIC SHRIMP AND AND THE FETTUCCINE, TOSS WELL TO COAT THE PASTA AND SHRIMP. HEAT THROUGH.
   
5. 4 TO 6 SSERVINGS