Saturday, January 29, 2011


1 tbsp. parsley (fresh or dried)
1/2 c. butter
Grated Parmesan cheese
Garlic (fresh or powder)
Salt & pepper
1/2 pt. whipping cream
2-3 tbsp. cornstarch
1 1/2 - 2 lbs. peeled shrimp

Melt butter and cook shrimp slowly on low heat. When shrimp are pink in color remove and set aside. In melted butter add whipping cream. Heat and stir until mixture is smooth. Add seasonings to taste and Parmesan cheese. Combine cornstarch with a small amount of water. Add to sauce to thicken. Add shrimp again. Serve over cooked fettucini.

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