Instructions
Step 1
Saute the 1 1/2 tablespoon(s) minced garlic in 1/4 cup(s) olive oil for 2-3 minutes. Stir in the 1 cup(s) Baby bella mushrooms and 1/2 cup(s) Green olives (sliced with no pit). Cook until the liquid in the mushrooms is mostly evaporated.
Step 2
Add the 1/2 cup(s) Clam juice, 1 tablespoon(s) Chopped basil, 1 tablespoon(s) Fresh parsley, and 1 teaspoon(s) Oregano. Reduce liquid by about 1/3 while stirring frequently.
Step 3
Add the 3/4 pound(s) Medium shrimp and simmer for 1-2 minutes until shrimp is just cooked through.
Step 4
Stir in the 3/4 cup(s) Heavy cream, 3/4 cup(s) grated Fontina cheese, and 1 teaspoon(s) White pepper. Salt to taste and stir until the Fontina is melted. Move off heat and stir occasionally to prevent sticking.
Step 5
Prepare the 1 pound(s) Fettuccine according to the package instructions.
Ingredients
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1 pound(s) Fettuccine
1 1/2 tablespoon(s) minced garlic
1 cup(s) Baby bella mushrooms
1/2 cup(s) Green olives (sliced with no pit)
1/2 cup(s) Clam juice
1 tablespoon(s) Chopped basil
1 tablespoon(s) Fresh parsley
3/4 pound(s) Medium shrimp
1/4 cup(s) olive oil
3/4 cup(s) Heavy cream
3/4 cup(s) grated Fontina cheese
1 teaspoon(s) Oregano
1 teaspoon(s) White pepper
Tools
Large Skillet