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Oak Knoll Creme Fettuccine

Yield: 6 Servings

Ingredients and directions for this recipe

6 tb Butter
2 Cloves garlic, minced
1 ts Flour
1 c Oak Knoll Chardonnay
1 c Cream
3/4 c Tomatos, seeded and chopped
1/2 c Minced fresh dill
3 c Steamed vegetables
-(asparagus, mushrooms and
-red pepper pictured)
1 lb Fettuccine, cooked al dente
3/4 lb Cooked shrimp or crab
Freshly grated Parmesan
-Cheese
Toasted hazelnuts

Melt butter, saute garlic until soft. Stir in flour, cook 1-2 minutes.
Slowly add Chardonnay, stirring constantly, then add cream, tomatos, and
dill. Simmer 5-10 minutes, add salt and pepper to taste. Stir steamed
vegetables into hot fettuccine, then add sauce and seafood. Toss until
mixed well. Serve on warm plates, topped with Parmesan cheese and toasted
hazelnuts. Serves 6.

See also:
Previous recipe Oak Hill Icebox Hash
Next recipe Oak Smoked Ham, Leek And Mushroom Frittata

Or try one of these recipes:
Haggerty (traditional Irish Dish)
Sesame Peanut Candy