Shrimp Fettuccine Alfredo

Ingredients

1/2 lb        Shrimp
1/2 lb        Grated Parmesan Cheese
1 package Fettuccine
8 oz          Whipping Cream
2tbs          Roux
1tbs          Fine Herbs
6              Chopped Mushrooms
1tbs          Chicken Stock

Add the fettuccine to a pot of boiling water and cook till done to your own taste.

In a sauce pot put in a little olive oil and bring to medium heat while on a high setting. Add the fine herbs and chicken stock (I use a concentrated stock that is nearly solid if you can't find that a chicken stock cube will also work. As the stock and herbs start to cook and the shrimp. Add the whipping cream and bring to nearly a boil. Add the grated cheese bit by bit and stir to allow the cheese to be incorporated into the whipping cream. Taste from time to time - keep adding cheese until you are satisfied with the taste. Toss in the mushrooms and stir and change to low heat. If you feel the sauce is not thick enough you can add a bit of roux. Roux is a 50/50 mixture of butter and flour. Melt the butter and then simply add flour and stir. You can keep the mixture in the freezer and microwave it as you need it. Only add enough roux to where the sauce has started to thicken. Make sure it is completely melted and incorporated into the sauce before adding more. Remember that when the sauce has a chance to cool a little it is automatically going to thicken.

Drain the fettuccine and place it back into the same pot. Pour the sauce over the fettuccine and mix well.