Shrimp-Herb Fettuccine

Southern Living
4 to 6 servings


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2 pounds unpeeled, medium-size fresh shrimp
1/2 cup butter or margarine, divided
3 garlic cloves, minced
1/2 cup FETZER Sundial Chardonnay
1 cup whipping cream
1 cup finely shredded Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/4 cup chopped fresh chives
8 ounces fettuccine, cooked


Peel shrimp, and devein, if desired.

Melt 3 tablespoons butter in a large skillet over medium-high heat; add shrimp, and sauté 3 to 4 minutes. Remove shrimp with a slotted spoon.

Melt remaining butter in skillet over medium-high heat; add garlic, and sauté 1 minute. Add wine, and cook 4 minutes or until mixture is reduced by half. Stir in whipping cream, and cook, stirring occasionally, 4 to 5 minutes or until slightly thickened. Add shrimp, cheese, and herbs; cook, stirring occasionally, just until cheese melts. Serve over fettuccine.

Created date

May 2001