Pasta Weesie

By Summer

Ingredients

• 16 jumbo shrimp
• 1/2 cup sautéed mushrooms
• pinch minced garlic
• 2 TB sliced green onions
• 1/2 cup lemon butter
• 1 cup Alfredo sauce
• 1 cup grated Romano cheese
• heavy hand of fettuccine
• Lemon butter sauce*
• 3 sticks cold unsalted butter
• 4 TB minced yellow onion
• 4 garlic cloves, minced
• 2/3 cup dry white wine
• 6 TB lemon juice

Preparation

Step 1

Lemon sauce: Melt 2 TB butter in non-reactive skillet on medium. Stir in onion and garlic, 3 minutes. Add wine and lemon juice. Bring to boil. Cook until liquid reduces to 2 TB, 3-5 minutes. Reduce heat to low. Whisk in remaining butter one piece at a time. The butter should soften into an emulsified sauce in 3-5 minutes. Season with salt and pepper. Remove from heat. Sauce can be stored at room temperature for up to 2 hours

Sauté the shrimp until nearly done. Add garlic, green onions and mushrooms. Finish with lemon butter. In a separate pan, warm Alfredo to simmer. Add cooked fettuccine and Romano cheese. Plate pasta and top with shrimp mixture.

serves 2