Recipe - Shrimp With Fettucine

2 ounce Butter
24 md Shrimp, peeled, deveined
2 Garlic, cloves
4 teaspoon Parsley, minced
4 md Onions, white, cut or sliced up
4 Mushrooms, fresh, cut or sliced up
4 tablespoon Tomatoes, peeled, seeded,
chopped, fresh
4 ounce Scallions, coarsely
chopped
2 teaspoon Seafood Seasoning **
2 ounce Stock, shrimp
2 cup Noodles, fettucini, cooked
One fourth cup Wine, white
2 ounce Butter

** See recipe for Creole Seafood Seasoning.

Place the butter, shrimp, garlic, parsley, onions, mushrooms,
tomatoes, scallions and seafood seasoning in a large saucepan. Stir the
mixture gently for 30 seconds.

Add the shrimp stock and cook until onions are transparent.

Add the cooked fettucine and white wine and simmer until the sauce is
almost absorbed and the shrimp are pink.

Remove the pan from the fire and add butter. Stir gently until the
butter is melted and creamy.

Serve immediately.

Source: Great Chefs of New Orleans, Telerecord Productions
: Box 71112, New Orleans, Louisiana 1983
: Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini