Creamy Shrimp Fettuccine
Buying frozen shrimp is usually more economical than buying fresh. Let frozen raw shrimp stand at room temperature for 10 minutes before starting a recipe. Thaw frozen cooked shrimp in the refrigerator.
1 lb shrimp, peeled, deveiined
1/4 cup chicken broth or white wine
2 cloves garlic, minced
8 oz mushrooms, sliced
1 1/2 cup whipping cream
1 tsp dried basil
1 tsp salt
8 oz fettuccine
2/3 cup grated Parmesan cheese
Bring 2 cups water to a boil in a large saucepan over medium-high heat. Add shrimp. Boil for 1 minute or until shrimp turn pink. Remove shrimp with a slotted spoon; keep warm.
Continue boiling shrimp liquid. Add broth and garlic to saucepan. Boil until liquid is reduced to 1/2 cup, about 12 minutes. Add mushrooms, whipping cream, basil and salt.
Simmer sauce over medium heat, stirring occasionally, for about 6 minutes. Meanwhile, cook pasta according to package directions; drain well. Place in a large bowl.
Add shrimp to saucepan. Heat for 1 minute. Spoon shrimp and sauce over pasta. Sprinkle top with Parmesan; toss. Serve immediately.
Leave the tail fin on the shrimp for a different look when you need to keep preparation time to a minimum. Use a shrimp deveiner, a handy plastic gadget available at kitchen specialty stores, to make short work of deveining the shrimp.