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Ingredientes
- 1 lb Fettuccine noodles
- 3 dsh Extra virgin olive oil
- 1/2 lb Mushrooms, sliced
- 4 Tbsp. Unsalted butter
- 1/2 c. Fresh basil, minced
- 1Â 1/2 c. Heavy cream
- 28 x Jumbo shrimp, dressed and butterflied
- 1 ounce Pernod
- 1 tsp Lemon juice
- Â Â Salt and pepper to taste
- 1 c. Grated Parmesan cheese
- Â Â Basil leaves, for garnish
- 3 x -(up to)
- 4 x Shallots, chopped
Direcciones
- Cook noodles al dente in 4-5 qts salted boiling water for 12-15 min.
- Drain, rinse with cool water, & set aside. Toss pasta with few drops of extra virgin olive oil. Saute/fry mushrooms & shallots in 3 tbs butter for 1-2 min. Add in basil & heavy cream & set aside. In separate pan, heat remaining butter & saute/fry shrimp for 2-3 min. Remove pan from heat, add in Pernod, return to heat & flambe till flame subsides completely. Add in mushroom mix & lemon juice & simmer for 5 min. Add in salt & pepper to taste. Before serving, toss fettuccine with shrimp & mushroom mix & Parmesan cheese. Serve on hot oval dishes & garnish with basil leaves.
- LA TERRASSE
- SANSOM ST., PHILA., WINE: GIANO
- DI AVELLINO, MASTROBERARDINO '78
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 298g | |
| Recipe makes 4 servings | |
| Calories 850 | |
| Calories from Fat 340 | 40% |
| Total Fat 38.8g | 49% |
| Saturated Fat 22.58g | 90% |
| Trans Fat 0.0g | |
| Cholesterol 178mg | 59% |
| Sodium 473mg | 20% |
| Potassium 581mg | 17% |
| Total Carbs 89.3g | 24% |
| Dietary Fiber 4.2g | 14% |
| Sugars 4.25g | 3% |
| Protein 35.74g | 57% |
