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This south-of-the-border seafood dish is
sure to delight.
South-Of-The-Border
Shrimp and Fettuccine
- 9 ounces fettuccine pasta
3 tablespoons butter or margarine
1 pound medium shrimp, peeled and deveined
1/4 cup white wine
1 tablespoon fresh squeezed lime juice
1 clove garlic, finely chopped
1/4 cup chopped fresh cilantro
1/4 teaspoon hot pepper sauce
- Melt butter in large skillet.
cook shrimp until pink; remove from skillet. Add wine, garlic
and lime juice to skillet; cook for 3 minutes. Add cilantro and
hot pepper sauce.
- Prepare pasta according
to package directions. Toss with shrimp mixture. Serve immediately.
Makes 4 servings.
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