You are more than half-way through when your sauce looks like this. Add the shrimp, continue to cook until the shrimp curl and turn orange, then add the pasta and wine mix well. LET’S EAT!
SHRIMP N’ MUSHROOM TETRAZZINE
8 ounces fettuccine pasta, 1/2 pounds raw, head and shell-on shrimp, 1 tablespoon garlic oil, 1 tablespoon unsalted butter, 3 garlic cloves, thinly sliced, 1/4 teaspoon dried basil, 1/4 teaspoon Cajun seasoning salt, 1/4 teaspoon cracked black pepper, 1/4 teaspoon creamy horseradish, 10 ounces white mushrooms, thinly sliced, 1/4 cup shrimp stock, 1/4 cup of a dry Rose, 1 cup half n’ half.
Peel and devein the shrimp. Cook the fettuccine according to the package directions. Add the shrimp heads and shells to the pasta water. Drain the pasta set aside, reserve the pasta water. Get out a skillet, add the oil and butter, once the butter melts add the shrimp. Cook for about 1-minute or until the shrimp starts to curl. Turn the shrimp over, add the garlic, basil, salt, and black pepper. Mix well, continue to cook for another minute or two. Remove the shrimp from the skillet, set aside. Add the mushrooms to the skillet, cook until the mushroom soften slightly, lightly salt. Add the stock, wine, half n’ half to the skillet continue to a simmer. Taste, add more salt and pepper if needed. Your sauce should thicken to the consistency of a creamed soup. If the sauce is too thick, add a little of the pasta water. Add the fettuccine mix well. Garnish with green onion slices and chopped parsley.