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Fettuccine With Shrimp Sauce

Name: Fettuccine With Shrimp Sauce
Ingredients: 1 lb. small or medium shrimp, unshelled; 14 tbls. butter; 14 tbls. olive oil; 11 tbls. finely chopped scallions; 13 tbls. brandy; 1¼ c. dry white wine; 13 tomatoes, peeled, seeded and chopped (I just chopped them and it was fine); 1 Pinch of salt; 1 Pinch of cayenne pepper; 11 C. heavy cream; 11 lb. fettuccine, cooked; 1 garnish with fresh, chopped parsley, if desiredShell and devein the shrimp. Save the shells!; 1 Melt 2 tablespoons of butter and the oil in a large, heavy skillet. Toss in the shrimp shells and sauté them for a few minutes to flavor the butter/oil. Remove shells with slotted spoon and let the butter/oil drip back into the skillet. Throw out the shells, you're done with them now.; 1 Add scallions, brandy, wine, tomatoes, salt and cayenne pepper to the butter/oil mixture in the skillet. Simmer over low heat until liquid is reduced a bit and tomatoes are cooked down, about 10 minutes. ( I made this up to this point earlier in the day, then just reheated it and continued on with the next step when we were ready to eat); 1 Add shrimp and cream. Continue to cook over low heat until shrimp are just cooked, about 5-8 minutes. Whisk in 2 more tablespoons of butter.; 1 Toss cooked fettuccine with sauce, garnish with parsley, if desired, and serve immediately.

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1 lb. small or medium shrimp, unshelled
14 tbls. butter
14 tbls. olive oil
11 tbls. finely chopped scallions
13 tbls. brandy
1¼ c. dry white wine
13 tomatoes, peeled, seeded and chopped (I just chopped them and it was fine)
1 Pinch of salt
1 Pinch of cayenne pepper
11 C. heavy cream
11 lb. fettuccine, cooked
1 garnish with fresh, chopped parsley, if desiredShell and devein the shrimp. Save the shells!
1 Melt 2 tablespoons of butter and the oil in a large, heavy skillet. Toss in the shrimp shells and sauté them for a few minutes to flavor the butter/oil. Remove shells with slotted spoon and let the butter/oil drip back into the skillet. Throw out the shells, you're done with them now.
1 Add scallions, brandy, wine, tomatoes, salt and cayenne pepper to the butter/oil mixture in the skillet. Simmer over low heat until liquid is reduced a bit and tomatoes are cooked down, about 10 minutes. ( I made this up to this point earlier in the day, then just reheated it and continued on with the next step when we were ready to eat)
1 Add shrimp and cream. Continue to cook over low heat until shrimp are just cooked, about 5-8 minutes. Whisk in 2 more tablespoons of butter.
1 Toss cooked fettuccine with sauce, garnish with parsley, if desired, and serve immediately.