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The bitterness of poor quality remains long after the sweetness of low price is forgotten

Shrimp Alfredo

with Fettuccini

Ingredients

1 lb. large shrimp, shelled and deveined

1 teaspoon minced shallots

1/4 teaspoon minced Garlic

1/4 cup butter

1/2 lb. fettuccini pasta, cooked al dente

4 large egg yokes

1 cup half-and-half

1/2 cup freshly-grated parmesan cheese

2 teaspoons minced parsley

Cooking Instructions

In a large skillet, cook the shrimp, the shallot and garlic in the butter over medium heat, stirring, 3 to 4 minutes or until shrimp are just firm to touch opaque.

Reduce heat to medium low and stir in the fettuccine

In a bowl, beat together the yolks, half-and-half and parmesan cheese

Add the egg mixture to the shrimp mixture and cook until the sauce is thickened, stirring constantly so eggs do not curdle about 3 to 4 minutes

Do not let sauce boil, or you will scorch the half-and-half

Stir in parsley and add salt and pepper to taste

Comments

On most days my wife barely tolerates me, when I cooked her this recipe I got lucky