Side Pannel
Nouilles Aux Crevettes
Ingredients List
- 1 lb Fettuccine noodles
- 3 dr Olive oil
- 1/2 lb Mushrooms; sliced
- 4 tb Unsalted butter
- 1/2 c Fresh basil; chopped
- 1 1/2 c Heavy cream
- 28 Jumbo shrimp; dressed and
- -butterflied
- 1 oz Pernod
- 1 ts Lemon juice
- Salt and pepper to taste
- 1 c Grated Parmesan cheese
- Basil leaves; for garnish
- 3 -(up to)
- 4 Shallots; minced
Directions
Cook noodles al dente in 4-5 quarts salted boiling water for 12-15 minutes.
Drain, rinse with cold water, & set aside. Toss pasta with few drops of
olive oil. Saute mushrooms & shallots in 3 tbs butter for 1-2 minutes. Add
basil & heavy cream & set aside. In separate pan, heat remaining butter &
saute shrimp for 2-3 minutes. Remove pan from heat, add Pernod, return to
heat & flambe until flame subsides completely. Add mushroom mixture & lemon
juice & simmer for 5 minutes. Add salt & pepper to taste. Before serving,
toss fettuccine with shrimp & mushroom mixture & Parmesan cheese. Serve on
warm oval dishes & garnish with basil leaves.
LA TERRASSE
SANSOM ST., PHILA., WINE: GIANO
DI AVELLINO, MASTROBERARDINO '78
Drain, rinse with cold water, & set aside. Toss pasta with few drops of
olive oil. Saute mushrooms & shallots in 3 tbs butter for 1-2 minutes. Add
basil & heavy cream & set aside. In separate pan, heat remaining butter &
saute shrimp for 2-3 minutes. Remove pan from heat, add Pernod, return to
heat & flambe until flame subsides completely. Add mushroom mixture & lemon
juice & simmer for 5 minutes. Add salt & pepper to taste. Before serving,
toss fettuccine with shrimp & mushroom mixture & Parmesan cheese. Serve on
warm oval dishes & garnish with basil leaves.
LA TERRASSE
SANSOM ST., PHILA., WINE: GIANO
DI AVELLINO, MASTROBERARDINO '78
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