Recipe - Nouilles Aux Crevettes

1 pound Fettuccine noodles
3 dr Olive oil
One half pound Mushrooms; cut or sliced up
4 tablespoon Unsalted butter
One half cup Fresh basil; chopped
1 One half cup Heavy cream
28 Jumbo shrimp; dressed and
butterflied
1 ounce Pernod
1 teaspoon Lemon juice
Salt and pepper to taste
1 cup Grated Parmesan cheese
Basil leaves; for garnish
3 (up to)
4 Shallots; minced

Cook noodles al dente in 45 quarts salted boiling water for 1215 minutes.
Drain, rinse with cold water, & set aside. Toss pasta with few drops of
olive oil. Saute mushrooms & shallots in 3 tbs butter for 12 minutes. Add
basil & heavy cream & set aside. In separate pan, heat remaining butter &
saute shrimp for 23 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

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.