Shrimp-Herb Fettuccine

Shrimp-Herb Fettuccine

Southern Living SEPTEMBER 2001

  • Yield: 4 to 6 servings


  • 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.


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Shrimp-Herb Fettuccine Recipe