Recipe courtesy of Marie Lorge

Marie's Tipsy Shrimp

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  • Level: Easy
  • Yield: 4 servings
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Sixteen 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


  1. Steam shrimp in wine until they turn pink, about 3 to 5 minutes. Cook fettuccine noodles, in boiling, salted water. Drain and keep warm.
  2. In a saucepan, melt the butter and saute garlic until golden. Add salt and whipping cream and reduce until the consistency of a thick sauce. Add a little of the wine mixture to the sauce.
  3. Spoon sauce over noodles and arrange 4 shrimp around each plate. Garnish with Parmesan and almonds.