Marie's Tipsy Shrimp
- 16 (15 count) black tiger shrimp, peeled and deveined
- 1 cup white Zinfandel
- 1 pound fettuccine
- 1/4 cup sweet cream butter
- 4 tablespoons minced garlic
- Pinch salt
- 2 cups whipping cream
- Slivered almonds
Steam shrimp in wine until they turn pink, about 3 to 5 minutes. Cook fettuccine noodles, in boiling, salted water. Drain and keep warm.
Spoon sauce over noodles and arrange 4 shrimp around each plate. Garnish with Parmesan and almonds.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Marie Lorge
Recipe courtesy of Robin Miller