Shelly's Recipe

FETTUCCINE WITH SHRIMP AND GARLIC BUTTER

Category: Pasta - Seafood

1 lb large shrimp, shelled and deveined
4 tbsp unsalted butter
2 tbsp olive oil
1/2 cup dry white wine
1 1/2 tbsp salt
1 lb fettuccine, cooked al dente, drained
1/4 cup heavy cream
2/3 cup grated parmesan cheese
2/3 cup chopped parsley
Salt and pepper, to taste

Garlic Butter
3/4 cup unsalted butter, room temperature
2 tsp finely chopped garlic
3 tbsp finely chopped shallots
1/2 cup chopped parsley
Salt and pepper, to taste

Combine butter ingredients in a bowl and mix well to incorporate. Cover and refrigerate. Bring to room temperature before using. (Can be made up to 2 days in advance.)

While pasta is cooking, heat butter and olive oil in a skillet. Add shrimp and cook, stirring frequently until shrimp turn pink, about 2-3 minutes. Add wine and cook 2 minutes more. Remove from heat.

Gently reheat the shrimp mixture in the skillet when pasta is done and add pasta to mixture and toss. Stir in the garlic butter and mix well until all the butter has melted. Stir in the cream, cheese and half the parsley. Mix well. Season with salt and pepper.

To serve, mound the pasta on a large platter and sprinkle with remaining parsley. Serve immediately. Serves 4