SHRIMP FETTUCINE

*SHRIMP FETTUCINE*
This recipe comes from the Back Home Again cookbook from Indianapolis. They were right when they declared this the best pasta dish they had ever tasted. Serves 4

1/2 lb.	Medium peeled, deveined shrimp	250 g
4 tbsps	Butter, divided	60 mL
1 tsp	Minced garlic	5 mL
2 tbsps	Chopped fresh parsley	25 mL
8 oz	Fettuccine	250 g
2 tbsps	white wine	25 mL
1/2 cup	Whipping cream	125 mL
1/4 cup	Parmesan Cheese	50 mL
pinch	Red pepper flakes, crushed	pinch
1/4 tsp	Salt	1 mL
1/8 tsp	Pepper	.5 mL

Rinse shrimp well; drain and set aside. In a large skillet, melt 1 tbsp [15 mL] butter over medium heat; add minced garlic; cook one minute. Add parsley and shrimp; cook about 2 minutes, stirring constantly until shrimp is pink. Do not overcook. Transfer shrimp mixture to a bowl; set aside. Cook fettucine as directed on package until tender but firm. Drain and set aside. Heat remaining 3 tbsps butter in same skillet until melted. Reduce heat to low; add white wine, cream, Parmesan cheese and red pepper flakes. Cook about 2 to 3 minutes or until cheese melts and sauce is smooth. Stir in salt and pepper. Place well drained fettucine in a warm serving dish. Top with sauce; add shrimp mixture and toss gently to coat thoroughly before serving.