Carrabba'S Fettuccine Milano

• 1/2 ounce clarified butter
• 6 shrimp
• 1 pinch of salt and white pepper
• 1 pinch finely chopped garlic
• 1/4 cup diced tomato
• 2 ounces sliced mushrooms
• 1 pinch scallion
• 5 ounces fresh fettuccine

1. Saute sliced mushrooms in a little olive oil.
2. Add pinches of salt and black pepper.
3. Sprinkle parsley on mushrooms right before you pull the mushrooms off the stove.
4. Heat 1/2 ounce clarified butter.
5. Add shrimp, rubbed with white pepper and salt. Cook until done.
6. While shrimp are cooking, place fresh fettuccine in salted boiling water. Cook for one minute.
7. Add shrimp, fettuccine, mushrooms, and remaining ingredients into saute pan with Alfredo.
8. Add cheese and cook for 30 to 45 seconds to meld flavors.
9. Ladle 4 ounces of Alfredo sauce into saute pan.
10. Heat until it starts to boil around the edges. Remove from heat.
11. To clarify butter:.
12. Melt butter over low heat.
13. When melted, remove from heat, and set aside for several minutes to allow the milk solids to settle to the bottom.
14. Skim the clear (clarified) butter from the top, and discard sediment. (This can be done ahead.).

butter, shrimp, salt, garlic, tomato, mushrooms, scallion, fresh fettuccine

Taken from www.food.com/recipe/carrabbas-fettuccine-milano-420024 (may not work)