Shrimp with Fetuccine

(From Commander's Palace)

Ingredients:

  • 2 oz. Butter
  • 24 – 40 raw shrimp, peeled & deveined
  • 2 cloves garlic
  • 4 Tea fresh parsley, minced
  • 4 medium white onions, sliced
  • 4 fresh mushrooms, sliced
  • 4 Tbl fresh tomatoes , peeled, seeded and
  • chopped
  • 4 oz chopped scallions
  • 2 Tea seafood seasoning (below)
  • 2 oz shrimp stock (broth from warming heads
  • and outer shells in water after cleaning)
  • 2 cups cooked fetuccine
  • ¼ cup white wine
  • Add ingredients above (except fettuccine and wine) to sauce pan.

    Stir and cook until onions are transparent.

    Add fetuccine and wine and simmer until sauce is most absorbed and shrimp is pink.

    Move to bowl (add additional butter if desired)

     

     Creole Seafood Seasoning

  • 1 Tea oregano
  • 3 Tea salt
  • 2 Tea granulated garlic
  • 2 Tea black pepper
  • 2 ½ Tea cayenne pepper
  • 1 Tea thyme
  • 3 ½ Tea paprika
  • 1 ½ Tea Granulated onion
  •  Combine ingredients and mix thoroughly. Makes about 1/3 cup.

    Put in closed container and it keeps indefinitely.

    If pepper is not very desirable to your taste buds, cut the pepper by 1/3 to ½.