Shrimp Fettucine

• 1 Tbsp. butter
• 1 tsp. crushed garlic
• 2 Tbsp. minced fresh parsley
• 1 lb. shrimp, peeled and deveined, uncooked
• 2 Tbsp. dry vermouth
• 3 Tbsp. butter
• 1/2 c. heavy cream
• 1/4 c. freshly grated Parmesan cheese
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• 1 pinch crushed red pepper flakes
• 9 oz. fettucine noodles, cooked (al dente) and drained

1. In large skillet, heat 1 tablespoon butter over medium high heat.
2. Add garlic and cook for 1 minute.
3. Add parsley, shrimp and vermouth and cook for 2 minutes, stirring constantly until shrimp turn pink.
4. Do not overcook.
5. Transfer shrimp mixture to small bowl.
6. In same skillet, heat 3 tablespoons butter until melted. Reduce heat to low and add cream, Parmesan and red pepper flakes. Cook for 3 minutes, stirring constantly until cheese melts and sauce is smooth.
7. Stir in salt and pepper.
8. To serve, place warm fettucine in serving dish.
9. Add shrimp mixture and toss gently to coat thoroughly.
10. Makes 4 servings.

butter, garlic, parsley, shrimp, butter, heavy cream, freshly grated parmesan cheese, salt, black pepper, red pepper, fettucine noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457141 (may not work)