Fettuccine

Description

Cut the shrimp in half and sauté with diced porcini mushrooms in olive oil in a deep skillet until golden. Reduce the heat, add minced garlic and white wine. Then pour in the cream. Cook over low heat until the sauce thickens and turns light in color. Cook the pasta until al dente (slightly firm), then mix it with the sauce and simmer covered for two minutes.

Instructions