Sixteen 15-count black tiger shrimp, peeled and deveined
1 cup white Zinfandel
1 pound fettuccine
1/4 cup sweet cream butter
4 tablespoons minced garlic
Pinch salt
2 cups whipping cream
Parmesan
Slivered almonds
Steps:
Steam shrimp in wine until they turn pink, about 3 to 5 minutes. Cook fettuccine noodles, in boiling, salted water. Drain and keep warm.
In a saucepan, melt the butter and saute garlic until golden. Add salt and whipping cream and reduce until the consistency of a thick sauce. Add a little of the wine mixture to the sauce.
Spoon sauce over noodles and arrange 4 shrimp around each plate. Garnish with Parmesan and almonds.
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