The South African Cook Book by Diane Kersey - HTML preview

Cheesy Fettuccine Mushrooms

1.1 lbs. fettuccine noodles

3 drops of olive oil

8 oz. mushrooms, sliced

4 tablespoons unsalted butter

½ cup fresh basil, chopped

1½ cups heavy cream

28 jumbo shrimp, dressed and butterflied

1 teaspoon lemon juice

Salt and pepper to taste

1 cup parmesan cheese, grated

Basil leaves, for garnish

3 to 4 shallots, minced

Method: Cook noodles al dente in 4-5 quarts salted, boiling water for 12-15 minutes. Drain, rinse with cold water, and set aside. Toss pasta with a few drops of olive oil. Sauté mushrooms and shallots in 3 tablespoons butter for 1-2 minutes. Add basil and heavy cream and set aside.

In a separate pan, heat remaining butter and sauté shrimp for 2-3 minutes. Flambé until flame subsides completely. Add mushroom mixture and lemon juice, and simmer for 5 minutes. Add salt and pepper to taste. Before serving, toss fettuccine with shrimp and mushroom mixture and parmesan cheese. Garnish with basil leaves and serve. Serves 4