1.1 lbs. fettuccine noodles
3 drops of olive oil
8 oz. mushrooms, sliced
4 tablespoons unsalted butter
½ cup fresh basil, chopped
1½ cups heavy cream
28 jumbo shrimp, dressed and butterflied
1 teaspoon lemon juice
Salt and pepper to taste
1 cup parmesan cheese, grated
Basil leaves, for garnish
3 to 4 shallots, minced
Method: Cook noodles al dente in 4-5 quarts salted, boiling water for 12-15 minutes. Drain, rinse with cold water, and set aside. Toss pasta with a few drops of olive oil. Sauté mushrooms and shallots in 3 tablespoons butter for 1-2 minutes. Add basil and heavy cream and set aside.
In a separate pan, heat remaining butter and sauté shrimp for 2-3 minutes. Flambé until flame subsides completely. Add mushroom mixture and lemon juice, and simmer for 5 minutes. Add salt and pepper to taste. Before serving, toss fettuccine with shrimp and mushroom mixture and parmesan cheese. Garnish with basil leaves and serve. Serves 4