Baby shrimp and fresh peas	Cook fettuccine until al dente

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Smoked Shrimp Fettuccini

Source: St. Louis Post-Dispatch, May 10, 1999

Yield: 3 to 4 side dish servings

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Ingredients

• 1 lb fresh fettuccine

• 1 pt 40 percent whipping cream

• 1 cup lobster stock or 1 tsp lobster base (see note)

• 1 tsp paprika

• 1 pinch ground red (cayenne) pepper

• 2 oz dry sherry

• 8 oz smoked baby shrimp (see note)

• 8 oz fresh peas

• 1 Tbsp freshly grated Parmesan cheese

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Preparation

Cook fettuccine until al dente.

Combine cream with lobster stock; cook over medium heat until liquid is reduced by half. If using lobster base, stir to dissolve; reduce mixture slightly.

Add paprika, cayenne and sherry to stock mixture; cook until liquid is reduced slightly.

Add shrimp and peas to sauce; cook until heated through.

Combine shrimp mixture with fettuccine.

Top with Parmesan cheese.

Note: To make lobster stock, throw the scraps from 2 or 3 (1 1/2-pound) lobsters into a stockpot. Cover with water. Add chopped celery, onion and carrots; simmer together for about 1 hour. Strain stock. Use 1 cup in this recipe; reserve the rest for another use.

Bay shrimp may be substituted for smoked baby shrimp.