CARRABBA’S FETTUCCINE MILANO
Shrimp, fettuccine, mushrooms, and tomatoes with fettuccine in Alfredo sauce.
1/2 ounce clarified butter
6 shrimp
Pinch of salt and white pepper
Pinch finely chopped garlic
1/4 cup diced tomatoes
2 ounces sliced mushrooms
Heavy pinch of scallions
5 ounces fresh fettuccine
4 oz. Alfredo sauce
Saute sliced mushrooms in a little olive oil. Add pinches of salt
and black pepper. Sprinkle parsley on mushrooms right before you pull
the mushrooms off the stove.
Heat 1/2 ounce clarified butter. Add shrimp, rubbed with white pepper
and salt. Cook until done.
While shrimp are cooking, place fresh fettuccine in salted boiling
water. Cook for one minute.
Add shrimp, fettuccine, mushrooms, and remaining ingredients into
sauté pan with Alfredo. Add cheese and cook for 30 to 45 seconds to
meld flavors.
Ladle 4 ounces of Alfredo sauce into sauté pan. Heat until it starts
to boil around the edges. Remove from heat.
B-man 