Ingredients

• Sixteen 15-count black tiger shrimp, peeled and deveined
• 1 cup white Zinfandel
• 1 pound fettuccine
• 1/4 cup sweet cream butter
• 4 tablespoons minced garlic
• Pinch salt
• 2 cups whipping cream
• Parmesan
• Slivered almonds

Instructions

1. Steam shrimp in wine until they turn pink, about 3 to 5 minutes. Cook fettuccine noodles, in boiling, salted water. Drain and keep warm.
2. In a saucepan, melt the butter and saute garlic until golden. Add salt and whipping cream and reduce until the consistency of a thick sauce. Add a little of the wine mixture to the sauce.
3. Spoon sauce over noodles and arrange 4 shrimp around each plate. Garnish with Parmesan and almonds.