The Fountainhouse’s Chardonnay Shrimp 


4 tomatoes, seeded and diced

8 scallions sliced

1 TBS minced garlic

1 TBS key lime juice

1 cup minced cilantro

1 tsp cumin

1 pound fettucine

1-3 TBS butter

2 lbs large shrimp

1 cup chardonnay

Parmesan cheese to taste

Salt &amp: Pepper to taste


Combine first six ingredients

Prepare fettucine

Cook shrimp in butter in skillet until pink

Add vegetable mixture

Cook until heated through

Drain pasta and serve shrimp/vegetable mixture over the fettucine. Garnish with shredded parmesan cheese

Salt &amp: pepper to taste