Updated: March 10, 2006

TV 7 Morning Show 3/10/2006

“Scampi Alla Romana”

1 TBLSP. Olive Oil

1 TBLSP. Butter

¼ CUP Diced Onion

¼ CUP Diced Celery

¼ CUP Diced Carrot

1 Clove of Garlic Minced

1 Shallot Minced

Zest of a Half Lemon

16 Count 21 -25 Peeled and Deveined Shrimp

1 Large Fresh Tomato Diced

1 TSP. Fresh Thyme Leaves

1 CUP Heavy Cream

½ Pound Cooked Fettuccine

Add the first five ingredients to a Larue Sauté Pan and cook on medium heat until the onion begins to wilt.  Add the next six ingredients and cook until the shrimp are pink and cooked through.  Add the cream and bring to a boil.  Turn off the heat, serve over Fettuccine, and garnish with Parmesan Cheese.