Shrimp & Basil Fettuccine

KieleRecipes.com

Shrimp & Basil Fettuccine

5 oz. fettuccine noodles

Cream Sauce:

2 tablespoons butter
1 tablespoon flour
1 cup cream, warmed

Shrimp and Basil Sauce:

2 tablespoons extra virgin olive oil
1 lb. medium shrimp, peeled and deveined
3-4 large fresh mushrooms, sliced
1/8 cup dry white wine
1 teaspoon minced garlic
1 teaspoon minced shallots
1/8 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon basil pesto
3 large unpeeled roma tomatoes, chopped
1/3 cup grated Parmesan cheese

Place fettuccine in large pot of boiling water and boil until al dente according to package directions. Drain and set aside.

Prepare Cream Sauce: Melt butter in skillet over low heat. Add flour and stir continuously 2-3 minutes until flour is cooked. Gradually add cream to flour, stirring continuously until well-blended, smooth and slightly thickened. Set aside.

Prepare Shrimp & Basil Sauce: Heat olive oil in large saute pan over low heat. Add shrimp and mushrooms and saute until shrimp are cooked and turn pink. Deglaze pan with white wine. Add garlic, shallots, salt and pepper and simmer 2-3 minutes. Stir in basil pesto and simmer 1 minute.

Add cream sauce, roma tomatoes and Parmesan cheese and stir to combine. Add prepared fettuccine to sauce and toss to coat pasta. Serve immediately. Makes 3-4 servings.

Brick Oven recipe (courtesy of the Austin American-Statesman).

KieleRecipes.com

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