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Fettuccini Alfredo With Shrimp Recipe

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

Kristi Braquet
Added: Tuesday, January 10, 2006


1 (12 oz.) pkg. fettuccine
C butter (1 stick)
1 pint whipping cream
1 lbs shrimp, cleaned, peeled, and deveined
1 C fresh parmesan cheese, grated
tsp salt
garlic powder, pepper, oregano, and parsley to taste
2 T flour, more or less
mushrooms, optional

Cook fettuccine according to package. Meanwhile, heat butter
and whipping cream in sauce pan until butter melts. Stir in salt,
pepper, oregano, and parsley. Add shrimp and cook for
approximately 10 minutes or until shrimp are pink and cooked.
Add flour slowly and stir well so it does not clump. Let simmer for
5 minutes, remove from heat, and add parmesan cheese. Cover
and let sit for 5 minutes, stirring occasionally. Drain fettuccine
and mix in with thickened sauce. Toss gently until well coated.

Personal Notes:
Personal Notes:
I use Wonder flour for gravies. It does not clump up as easily.
Canned parmesan cheese does not work well in this dish! It must
be fresh grated. You may also use cooked/diced, chicken
breast, and broccoli.




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