2 oz Butter 24 md Shrimp, peeled, deveined 2 ea Garlic, cloves 4 ts Parsley, minced 4 md Onions, white, sliced 4 ea Mushrooms, fresh, sliced 4 tb Tomatoes, peeled, seeded, -- chopped, fresh 4 oz Scallions, coarsely -- chopped 2 ts Seafood Seasoning ** 2 oz Stock, shrimp 2 c Noodles, fettucini, cooked 1/4 c Wine, white 2 oz Butter ** See recipe for Creole Seafood Seasoning. Place the butter, shrimp, garlic, parsley, onions, mushrooms, tomatoes, scallions and seafood seasoning in a large saucepan. Stir the mixture gently for 30 seconds. Add the shrimp stock and cook until onions are transparent. Add the cooked fettucine and white wine and simmer until the sauce is almost absorbed and the shrimp are pink. Remove the pan from the fire and add butter. Stir gently until the butter is melted and creamy. Serve immediately. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans
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