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FETTUCCINE ROBERTO 
1 lb. fettuccine noodles
1/2 c. oil
1/4 lb. butter
24 cloves fresh garlic, chopped
1 lb. fresh jumbo shrimp, butterflied
1 c. chopped fresh parsley
2 c. chopped fresh mushrooms
1 c. chopped green onions
1 tbsp. red pepper
2 tbsp. flour
1/2 c. dry white wine
1 pt. heavy cream
1 sm. wedge (about 5 oz.) Parmesan cheese, grated
Salt to taste

A very easy way to peel the garlic is to lay it on your bread board or hard surface and strike it gently with the handle of your butter knife or meat hammer. The peel will then slip off.

Cook noodles according to package directions in boiling water with oil. While noodles are cooking, melt butter in large skillet over medium-high heat. Add chopped garlic and shrimp. Cook until shrimp turns pink, but do not allow garlic to turn brown. Add parsley, mushrooms, onions and red pepper. Saute for 1 minute.

Add flour; mix thoroughly and add wine. Simmer for about 30 seconds. Then add cream and heat through. Drain noodles and add to sauce with the grated cheese. Fold in gently until noodles are well coated and cheese is melted. Salt lightly. If sauce is too thin, continue heating until sauce reduces to a creamy consistency. If sauce is too thick, add cream. Garnish with chopped parsley and additional grated cheese and serve immediately. Makes 4 servings.

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