Fettuccine con Gamberetti - Fettuccine with Shrimp

• 1 1b. fresh fettuccine
• 1 tbsp (15 ml) butter
• 1 clove garlic, minced
• 8 oz (224 grm). fresh baby shrimp
• 1/4 cup (60 ml) dry white wine
• 1 cup (225 ml) whipping cream
• salt to taste
• black pepper to taste
• 1/2 cup (125 ml) parmasean cheese, grated
• 4 tsp (20 ml). parmasean cheese, grated
• 2 tsp (10 ml). fresh parsley, chopped

1. Cook fettuccine in hot boiling water al dente 3-5 minutes.
2. Gently saute shrimp in butter, then add garlic.
3. Add wine to shrimp and simmer 1-2 minutes.
4. Add cream to shrimp and wine, cook med heat until bubbles.
5. Season with salt and pepper.
6. Add fettuccine to shrimp and cream sauce and toss.
7. Gradually add 1/2 cup (125 ml) of parmasean, toss until melted.
8. Put fettuccine on a warm serving bowl or plates.
9. Sprinkle remaining parmasean and parsley, serve.

fresh fettuccine, butter, clove garlic, fresh baby shrimp, white wine, whipping cream, salt, black pepper, parmasean cheese, parmasean cheese, fresh parsley

Taken from online-cookbook.com/goto/cook/rpage/001178 (may not work)