Yield > 4
Servings
Ingredients :
1 lb Fettuccine noodles
3 dsh Olive oil
1/2 lb Mushrooms, sliced
4 tbl Unsalted butter
1/2 cup Fresh basil, chopped
1 1/2 cup Heavy cream
28 x Jumbo shrimp, dressed and
butterflied
1 oz Pernod
1 tsp Lemon juice
Salt and pepper to taste
1 cup Grated Parmesan cheese
Basil leaves, for garnish
3 x -(up to)
4 x Shallots, minced
Method :
• Cook noodles al dente in 4-5 quarts salted boiling water
for 12-15 minutes.
• Drain, rinse with cold water, & set aside. Toss pasta with
few drops of olive oil. Saute mushrooms & shallots in 3 tbs
butter for 1-2 minutes. Add basil & heavy cream & set aside.
In separate pan, heat remaining butter & saute shrimp for 2-3
minutes. Remove pan from heat, add Pernod, return to heat &
flambe until flame subsides completely. Add mushroom
mixture & lemon juice & simmer for 5 minutes. Add salt &
pepper to taste. Before serving, toss fettuccine with shrimp &
mushroom mixture & Parmesan cheese. Serve on warm oval
dishes & garnish with basil leaves.
• LA TERRASSE
• SANSOM ST., PHILA., WINE: GIANO
• DI AVELLINO, MASTROBERARDINO '78
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