"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Garlic Shrimp Fetuccini Alfredo Recipe

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This recipe for Garlic Shrimp Fetuccini Alfredo, by , is from The Lindblad Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim V.W.
Added: Sunday, January 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pound large peeled shrimp
2 cloves garlic
1 tablespoon olive oil
1 pound fetuccini

Alfredo sauce:
1/4 cup butter
1/4 cup flour
1 1/2 cup half and half
1 1/2 cup water
2 teaspoons chicken broth
1/2 cup parmesan cheese

Directions:
Directions:
Add pasta to boiling water and cook as directed. Towel dry shrimp to make sure all excess water is removed. Add olive oil and garlic in the skillet over medium to medium high heat. Add shrimp when skillet is hot enough; separate and distribute the shrimp evenly throughout the pan. Stir occasionally until tender. Reduce heat to keep warm.
In a saucepan, melt butter and stir in flour. Add liquids and cook until slightly thickened. Stir in parmesan cheese.
Drain pasta when it is done and serve with alfredo and shrimp.

Personal Notes:
Personal Notes:
Mom Lindblad's alfredo sauce.

 

 

 

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