2 T olive oil
2 tsp. minced garlic
1 large onion, sliced into rings
1/4 c. thinly sliced celery
1 tsp. basil
1 tsp. oregano
1 T. parsley (optional)
1 can cream of celery or mushroom soup
1 jar artichoke hearts - well drained (optional) or
1 c. sauteed mushrooms (optional)
1/2 c. cream
2 T. lemon juice
3 T. butter
1 pound of uncooked shrimp, peeled
1 pound of fettuccine or linguine
1 tsp. oil
1 c. grated Parmesan cheese
In a skillet, saute garlic, onion and celery in olive oil until onion is translucent. Add seasonings, stir to blend. Put these ingredients into a saucepan. Add soup, cream and lemon juice to saucepan. Cook fettuccine in a large pan with 1 tsp. oil and 1 tsp. salt. While pasta is cooking, melt butter in the same pan that the herbs were in, saute shrimp until no longer pink. Drain fettuccine, place into a serving dish. Add 1/2 Parmesan cheese to the sauce. Stir the shrimp into the sauce. Pour over pasta and sprinkle on the rest of the cheese.
*I always cut the onion and celery the night before.
*If you're using cooked shrimp, barely warm the shrimp in the sauce.