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Shrimp Fettuccine

1/2 cup butter or margarine
2 cloves garlic, minced
1/8 to 1/4 cup fresh basil, finely chopped
1 cup sliced asparagus or zucchini (we used a combination of both when asparagus was in season)
1/2 cup sliced green onion
3/4 pound shrimp (about 2 1/2 cups)
2 tablespoons minced parsley
8 ounces fettuccine noodles, cooked and drained
Grated Parmesan cheese

Sauté garlic and basil in butter until garlic turns light brown. Add vegetables, cook and stir about 5 minutes or until vegetables are crisp and tender. Stir in the shrimp, cook and stir on high heat about 1 minute or until shrimp is thoroughly heated. Serve over hot fettuccine, sprinkle with Parmesan cheese. Makes about 4 servings depending on appetite. (Note: We double the entire recipe, except for the butter. For us, 8 ounces of fettuccine is an appetizer.)

Galley Chef's Gourmet Cookery maintained by Carl Thom

Thursday, July 08, 1999

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