Recipe(tried): Fettuccini Alfredo Deluxe and Gina's Shrimp Fettucini Primavera

Hi Greg,

Here are two of my favorites that I serve guests when they come to our home...they are both easy and flavorful...one has vegetables, so you choose which one is for you...have a great meal on Saturday!!Fettuccini Alfredo Deluxe

4-6 servings

1/2 - 1 lb. shrimp
4 T. butter
4 garlic cloves, minced

Saute the shrimp in the butter with the garlic til it turns pink, turn heat down to low and keep warm til ready to mix in with fettuccini.

4 T. butter
4 T. flour
1 c. whipping cream
2 oz. provolone cheese, cut into small cubes
2 oz. grated parmesan cheese
salt and pepper to taste
1/4 t. oregano
1/4 t. basil
1/8 t. garlic salt
1/8 t. onion powder
1/4 - 1/2 c. milk, if needed to thin sauce
1 5 oz. pkg. fettuccini noodles, cooked

Melt butter in a sacupan, add flour and stir to make a roux. Do not brown. Immediately add the cream and stir well. Mixture will have a fairly thin consistency. Add provolone a little bit at a time and parmesan a little at a time. Season with spices. If sauce is too think, thin out with the milk. When sauce has a smooth creamy consistency, mix with the hot garlic shrimp and serve over the hot noodles.

Gina's Shrimp Fettucini Primavera

8 jumbo shrimp
1 c. heavy cream
2 egg yolks
1/2 t. Tabasco sauce
1 t. minced garlic
4 T. butter
4 oz. about 2 c. broccoli florets
12 large snow peas
1/2 med. red pepper, cut into 12 julienned strips
3 T. white wine
salt and pepper to taste
12 0z. cooked fettuccini, al dente
6 T. parmesan cheese

Peel and devien the shrimp. Whisk the heavy cream with the egg yolks and Tabasco well, and set aside. In a large skillet, saute the shrimp in the butter and garlic til shrimp turns pink. Add the veggies and cook til tender and crisp. (You may omit the veggies at this point). Add the white wine, salt and pepper and fettucini. Mix well while continuing to saute. Add the cream mixture and toss with the parmesan. Toss well till all is blended and the sauce is rich and thick.