Shrimp fettuccine Alfredo
2 teaspoons salt
12 ounces fettuccine
3 tablespoons olive oil
½ pound sliced mushrooms
1 teaspoon freshly ground black pepper
1 to 1¼ pounds peeled, medium shrimp
1 cup heavy cream
4 ounces freshly grated Parmesan cheese (substitute other flavorful hard-grating cheese, such as Romano, as desired), optional
Bring 4 quarts of water to a boil in a wide, deep pan. Add 1 teaspoon salt. Add fettuccini and cook until it is not quite cooked through. It should be a little firm. Drain, and place it back in the pan.
Meanwhile, heat olive oil in a 12- or 14-inch skillet over high heat. Add mushrooms and remaining salt and pepper. Cook, stirring occasionally, until mushrooms begin to turn golden. Add shrimp, and cook, stirring occasionally, about 1 minute. Add cream, and allow it to boil about 3 minutes. Add slightly undercooked noodles to the pan, and stir to combine all, another minute or so. Divide the mixture among 4 plates, and sprinkle with grated cheese. Serve with salad or broccoli seasoned with garlic butter.
Nutrition data: 756 calories, 42 grams fat, 25 grams protein, 3 grams fiber, 69 grams carbohydrates, 1,627 milligrams sodium.
Courier Journal 2 Feb 05