Champagne Fettucini
Serves: 4 Servings
Ingredients:
1 md Onion; coarsely chopped
1/4 tb Whole cloves
1/4 tb Olive oil
8 oz Champagne
1/4 c Fish broth
1 qt Cream
16 med. Shrimp; shelled & deveined
2 cups Asparagus; coarsely chopped
2 tb Olive oil
1 ts Minced garlic
1/4 c Chopped fresh basil
4 oz Butter
Salt and pepper to taste
1 lb Fettucini; cooked
1 cup Fresh tomato; chopped
Instructions:
Saute onion with cloves in 1/4 tablespoon olive oil in saucepan just
until
onion is tender but not browned. Stir in champagne, fish broth and
cream.
Simmer for 30 minutes, stirring frequently. Strain and set aside. Cut
shrimp into halves lengthwise. Saute shrimp and asparagus lightly in 2
tablespoons olive oil in saucepan. Add garlic. Saute until golden
brown.
Add 16 ounces of the strained champagne sauce, basil, butter, salt and
pepper. Simmer for 5 minutes or until slightly thickened. Add
fettucini and
tomato; toss lightly.
B-man 