1 1/2 cups Extra Virgin Olive Oil
144 Shrimp U-15 Size – peeled and deveined or medium shrimp
36 ounces Mushrooms – sliced
6 ounces Garlic – chopped
12 ounces Green Onions – chopped
6 quarts Heavy Cream
12 ounces Tomatoes – seeded and diced
1 1/2 pounds Parmesan Cheese – grated
9 pounds Fettuccine – cooked
For each serving, heat 1 tablespoon oil in saute pan until hot. Add 6 shrimp and 1.5 ounces mushrooms, cook 2 minutes. Add 1/2 tablespoon chopped garlic and 1.5 tablespoon scallions, cook 1 minute longer, pulling out shrimp when cooked. Add 1-cup cream, reduce liquid 5 minutes. Add 1 tablespoon tomatoes and 1 ounce Parmesan. Reduce mixture 1 minute longer. Return shrimp to pan with 6 ounces fettuccine. Toss to heat thoroughly. Pour onto pasta plate, placing shrimp on top. Garnish with Basil leaf.
For lighter sauce. Substitute 3 quarts clam juice or fish stock for 3 quarts of manufacturing cream.
24 servings