- 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.