FETTUCCINE - SHRIMP AND GARLIC - DAYTONS

By akselden

Ingredients

• 2 T. olive oil
• 1 lb. medium shrimp, shelled and deveined
• 1/4 tsp. crushed red pepper
• 6 scallions, chopped
• 1 C. fresh mushrooms, sliced
• 1/2 ib. asparagus spears, cut in thirds
• 1/2 red pepper, julienned thin
• 1/2 tsp. seasoning salt
• 2 cloves garlic, minced
• 1 1/2 lb. fettuccine, cooked al dente; drained (1/2 lb. uncooked)
• 1 C. lobster stock (may substitute fist stock or clam juice)
• 1/4 C. grated Parmesan cheese
• 2 T. chopped parsley

Details

Servings 6

Preparation

Step 1

Note: Have ingredients ready, this dish cooks very quickly!
1. Cook pasta al dente according to instructions.

2. Heat large saute pan, then add oil, shrimp and crushed red pepper. Cook at medium high heat for 1 minute. Add scallions, mushrooms, asparagus, red pepper, seasoning salt and garlic. Cook 1 minute. Add fettuccine. Toss well. Then add lobster stock; heat through. Garnish with Parmesan and parsley.