Champagne Fettuccini

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This elegant pasta dish has succulent shrimp and a champagne-based sauce for that special flavor.

Ingredients

1 medium onion, coarsely chopped
1/4 Tbs. whole cloves
1/4 Tbs. olive oil
8 oz. champagne
1/4 C. fish broth
1 qt. cream
16 medium shrimp, deveined
2 C. asparagus, coarsely chopped
2 Tbs. olive oil
1 tsp. minced garlic
1/4 C. chopped fresh basil
4 oz. butter
Salt and pepper to taste
1 lb. fettuccini, cooked
1 C. fresh tomato, chopped

Directions

Sauté onion with cloves in 1/4 Tbs. olive oil in saucepan just until onion is tender but not browned. Stir in champagne, fish broth and cream. Simmer for 30 minutes, stirring frequently. Strain and set aside. Cut shrimp into halves lengthwise. Sauté shrimp and asparagus lightly in 2 Tbs. olive oil in saucepan. Add garlic. Sauté until golden brown.

Add 16 oz. of the strained champagne sauce, basil, butter, salt and pepper. Simmer for 5 minutes or until slightly thickened. Add fettuccini and tomato; toss lightly.

Yield: 4 servings

Formatted for MCrecipe by JoAnn Pellegrino

From: Chef Walter Worotylko, Palace Station Hotel