Shrimp Fettuccini with Sherry Butter


12 Jumbo Shrimp, peeled and deveined
2 LB Fettuccini Noodles
3 LB Large Button Mushrooms, Sliced
1 LB Unsalted butter, Cubed
1/2 Cup Dark Cooking Sherry
¼ Cup Vegetable Oil
3 oz Parsley
Salt and Pepper to Taste
10 Cloves Garlic, Minced


Fill a large pot ¾ with water and bring to a boil

Add noodles and cook 15 minutes, strain and set aside

Heat a large sauté pan over high heat, add vegetable oil and shrimp together to avoid sticking

Sauté for 2 minutes, add garlic and mushrooms

Turn shrimp and add sherry

Deglaze for 3 minutes

Turn heat to low and swirl in butter

Add fettuccini just to heat

Add salt and pepper to taste

Garnish with Parsley and Parmesan cheese