6 tablespoons butter
1 shallot, chopped
1 clove garlic, chopped
20 shrimp
1 cup white wine
1½ cups heavy cream
1 tablespoon flour
1½ cup Parmigiano-Reggiano cheese
1 package pancetta, lightly crisped
1 lb fettuccine, cooked

Melt butter in a pan, add shallot and garlic. Sauté for one minute then add shrimp. When shrimp is half cooked, add wine to the pan.

When the shrimp is cooked, remove it from the pan. Whisk in heavy cream and flour.

Bring to a boil and simmer until the sauce is slightly reduced and thickened.

Put shrimp and pancetta in sauce. Add in the pasta and 1 cup of the Parmigiano-Reggiano. Stir until the pasta is coated with sauce.

Top with the rest of the cheese.

Goes great with homemade garlic bread! Makes 4 servings

Submitted by: Stephanie T