1/2 cup olive oil
6 garlic cloves, chopped
8-10 asparagus cut into one-inch pieces
1 red bell pepper, chopped
1 pound uncooked shrimp, peeled and deveined
6-8 mushrooms, sliced
salt and pepper to taste
4 tablespoons butter
1/2 cup sherry
1 teaspoon Dom DeLuise All-Purpose Blend
1/4 cup chopped parsley
1 pound fettuccini, cooked al dente
6 fresh basil leaves, torn
Put oil and garlic in a frying pan over medium heat and sauté until light golden brown. Add asparagus and red pepper and cook a couple of minutes, until vegetables are tender. Stir in shrimp and mushrooms, sprinkle with salt and pepper to taste. Saute shrimp until tender and pink.
Add butter, sherry, Dom DeLuise All-Purpose Blend and parsley and stir until butter melts. Pour over cooked fettuccini. Garnish with torn basil leaves and serve.
