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4 ounce secret sauces southwest marinade
1 pound peeled and de-veined shrimp
1 cup heavy cream
1 cup freshly grated parmesan cheese
8 tbsp unsalted butter (1 stick)
1 pound dry fettuccine
salt
pepper
1. Place shrimp in zipper lock bag with Secret Sauces Southwest Marinade. Marinate in refrigerator for 1 hour.
2. Bring 6 quarts of water and 2 tablespoons of salt to rolling boil. Add fettuccine and cook until al dente. Drain water from pasta when done.
3. Heat skillet on medium. Pour shrimp with marinade into skillet and cook shrimp until done. (Shrimp will appear pink color.)
4. Meanwhile, melt butter in a pot. Toss cooked fettuccine in butter. Add heavy cream and parmesan cheese. Toss well to cover. Add cooked shrimp and marinade to pot. Mix well. For a stronger ‘southwest’ flavor, add more marinade to taste. If desired, sprinkle with salt and pepper to taste. Serve immediately. So simple!
If you are crunched for time, but are in the mood for this dish, you can use a prepared Alfredo Sauce purchased from your local grocer. Just saute the marinated shrimp, and boil the pasta, then mix together.
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