Fetuccine with creamy caper sauce and shrimp (Serves 4 People)

1 box fetuccine pasta

4 tablespoons butter

1 teaspoon flour

1 clove garlic, finely minced

¼ cup capers

2 cups cream

¼ cup grated Parmesan cheese

4 tablespoons brandy

Zest of one lemon

Juice of one lemon

½ pound medium-sized shrimp, precooked

Salt and pepper to taste

2 teaspoons fresh parsley for a bright and tasty garnish

Boil pasta according to instructions on box for an al dente texture.  Melt butter and saute garlic.  Add brandy and cook for 1-2 minutes until alcohol is cooked through.  Add flour and create a light roux.  Add capers and cream, and stir to fully incorporate.  Add cheese, lemon zest, and lemon juice, then stir.  Cook over a medium heat, stirring constantly until sauce is very hot, but not to the point of boiling.  Add the cooked and pealed shrimp and turn off the heat.  The heat from the sauce will warm the pre-cooked shrimp without overcooking the shrimp.  When pasta is cooked, remove the pasta by strainer and add to the sauce, allowing some of the starchy pasta water to mix with the sauce.  Salt and pepper to taste.  Finish plating by adding the parsley liberally.  Toss pasta together and plate, allowing some of the shrimp to sit on top of the pasta for presentation.  As I said, this cooks for 4 people, but only 2 big guys like this!

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