SHRIMP ALFREDO

Ingredients

1½ lbs large shrimp, peeled, cleaned and de-veined

8 large shrimp, set aside

½ tsp shadon beni, chopped

½ tsp salt

½ tsp black pepper

1 tsp lime juice

½ tsp paprika

½ tsp chilli powder

3 tbsp oil

2 ½ cups heavy cream

4 oz butter or margarine

1 ½ cups parmesan cheese

1 cup sliced fresh mushrooms

Salt and pepper to taste

1 lb fettuccine

Chopped parsley or basil for garnish

Directions

1. Season all the shrimp with shadon beni, salt and black pepper. Set aside for 30 minutes. Add lime juice just before cooking.
2. Remove the extra 8 shrimp. Season with the paprika and chilli powder. Cook the fettuccine in boiling water. Drain and set aside.
   
3. In a saucepan, heat the oil. Add the shrimp (except the extra 8) and cook for approximately 3 minutes. Remove immediately. Set aside.
4. . In the same pot, add the butter or margarine. When melted, add the mushrooms. Allow to cook until tender (about 3 minutes). Reduce the heat.
5. Add the cream and stir well. Add the Parmesan cheese and stir. Let simmer for 5 minutes, stirring often. Taste and adjust seasonings. More cream or cheese may be added to your taste and sauce thickness. Add the cooked shrimp.
6. While the sauce is simmering, heat a little oil in a small frying pan. Add the 8 extra shrimp and sauté.
7. Add the cooked fettucine to the sauce. Mix well to combine. Immediately, place the pasta into the serving bowls and top each serving with 2 of the chili shrimp. Sprinkle with chopped parsley or basil. Serve immediately.

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