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Fettuccine with Shrimp,
Olives and Mushrooms



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Fettuccine with Shrimp, Olives
and Mushrooms
Gourmet Archives

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1 pound dried fettuccine
3 garlic cloves, minced
1/4 cup olive oil
1 cup mushrooms, sliced
1/2 cup sliced Kalamata black olives
1/2 cup bottled clam juice
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon dried oregano
3/4 pound shrimp (about 20), shelled,
deveined, rinsed, patted dry
3/4 cup heavy cream
3/4 cup grated Fontina
White pepper to taste

In a large kettle of boiling salted water cook fettuccine al dente.
Meanwhile in a large skillet cook garlic in oil over moderate heat until
pale golden, stir in mushrooms and olives, cook mixture until almost all
the liquid the mushrooms give off is evaporated. Add the clam juice, basil,
parsley and oregano. Simmer mixture, stirring occasionally, until liquid is
reduced by one third. Add the shrimp, simmer the mixture 1 to 2 minutes
or until shrimp are just cooked through. Stir in the cream, Fontina, white pepper and salt to taste, stirring until Fontina is just melted.
In a large serving bowl toss shrimp mixture with fettuccine, drained well. Serves 4.

Featured Archive Recipes:
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