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| 1 x ca. 450 g | Fettuccine noodles |
| 3 Tropfen | olive oil |
| 1/2 x ca. 450 g | mushrooms sliced |
| 4 Esslöffel | butter unsalted |
| 1/2 Tasse | basil fresh, chopped |
| 1 1/2 Tasse | heavy cream |
| 28 | Jumbo shrimp; dressed and butterflied |
| 1 x ca. 30 g | Pernod |
| 1 Teelöffel | lemon juice |
| | salt |
| | pepper |
| 1 Tasse | parmesan grated |
| | Basil leaves; for garnish |
| 3 | (up to) |
| 4 | Shallots minced |
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Cook noodles al dente in 4-5 quarts salted boiling water for 12-15 minutes. Drain, rinse with cold water, & set aside. Toss pasta with few drops of olive oil. Saute mushrooms & shallots in 3 tbs butter for 1-2 minutes. Add basil & heavy cream & set aside. In separate pan, heat remaining butter & saute shrimp for 2-3 minutes. Remove pan from heat, add Pernod, return to heat & flambe until flame subsides completely. Add mushroom mixture & lemon juice & simmer for 5 minutes. Add salt & pepper to taste. Before serving, toss fettuccine with shrimp & mushroom mixture & Parmesan cheese. Serve on warm oval dishes & garnish with basil leaves.
La Terrasse
Sansom St., Phila., Wine: Giano
Di Avellino, Mastroberardino '78
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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