Seafarer's Fettuccine
7 tablespoons of butter
2 tablespoons of olive oil
5 cloves garlic, peeled and slivered
1 pound of large shrimp, shelled and deveined
salt and pepper to taste
one 8 ounce can of minced clams, undrained
one 8 ounce can of Italian style tomatoes, undreamed
1 teaspoon of oregano
1/4 cup of dry white wine
1 pound of fettuccine
1/4 cup of chopped parsley
1/2 cup of grated Parmesan cheese
Heat 2 tablespoons of butter, olive oil and garlic in large skillet until it
sputters. Add shrimp, salt, and pepper. Cook, stirring for 10minutes. remove
shrimp from pan. Add clams and can liquid to skillet along with tomatoes,
oregano and wine. Cook until sauce is slightly thickened.
Cook fettuccine in boiling, salted water following package directions; drain
and toss with 4 tablespoons of butter.
Return shrimp to skillet and simmer for 10 minutes. Dot with 1 tablespoon of
butter and sprinkle with parsley. Pour mixture over fettuccine, sprinkle
with grated Parmesan cheese and serve. Serves 8 |
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