|Salt and pepper, to taste|
|8||ounces dried fettuccine|
|Olive oil (for sprinkling)|
|1||tablespoon olive oil|
|2||large shallots, finely chopped|
|¼||cup white wine|
|¾||cup heavy cream|
|¼||cup chopped parsley|
|1||cup cooked shrimp and sauce|
1. Bring a large pot of salted water to a boil. Add the fettuccine, and cook for 7 minutes or until it is tender but still has some bite. Drain and sprinkle with olive oil.
2. In a large skillet over medium-high heat, heat the 1 tablespoon olive oil. Add the shallots and cook, stirring, for 2 minutes or until tender. Add the wine and bring to a boil. Let the mixture bubble until the pan is almost dry.
3. Stir in the cream. Let the mixture return to a boil, stirring constantly. Add salt, pepper, parsley, and cooked shrimp with its sauce. Cook for 3 minutes or until shrimp are hot.
4. Add fettuccine to the pan and stir to coat the noodles with sauce. Divide between 2 plates.
Karoline Boehm Goodnick