CARRABBA'S PASTA WEESIE

8 jumbo shrimp
1/4 cup sauteed mushrooms
pinch minced garlic
1 tablespoon sliced green onions
1/4 cup lemon butter
1/2 cup alfredo sauce
1/2 cup grated romano cheese
heavy hand of fettucine
Directions:

Saute the shrimp until nearly done. Add garlic, green onions and mushrooms. Finish with lemon butter.

In a seperate pan, warm alfredo to simmer. Add cooked fettucine and romano cheese. Plate pasta and top with shrimp mixture.

By: Chef Jonathan Mitchell, Carrabba's Italian Grill
From: WECT, TV6, Wilmington, February 1, 2007