Fettuccine in a Belize Shrimp Cream Sauce

What You Need:

Belize Shrimp, peeled and deveined – 1 lb
Fettuccine Noodles – 1/2 lb
Butter – 75 ml
Onion, chopped finely – 30 ml
White Wine – 75 ml
Flour – 50 ml
Milk – 300 ml
Fresh Dill, chopped – 10 ml
Lemon juice – 15 ml
Fresh Parmesan cheese – 30 ml

Cooking Method:

Boil Fettuccine noodles til done to preference; drain and set aside.

In a medium sized saucepan heat half the amount of butter. Add the onion, shrimp, and wine to the butter and cook for about 5 minutes.

In a separate saucepan, over medium heat melt the the remaining portion of butter. Once the butter is completely melted, stir in the flour until completely blended.Gradually add milk and Dill, stir well until sauce is thickened and smooth .

Add sauce to shrimp mixture simmer for an additional 5 minutes.

Pour sauce over noodles. Serve and Enjoy!