Sauteed Shrimp Pernod With Fettuccine - cooking recipe

Ingredients

4 lb. (26 to 30) shrimp, peeled and deveined
2 Tbsp. chicken base
1 1/2 c. chopped shallots
1/2 c. chopped parsley
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
1/4 c. pernod or herbsant
2 sticks butter
2 lb. fettuccine
2 c. heavy whipping cream

Preparation

Place raw shrimp in pot and cover with water.
Add salt and boil for 15 minutes.
In another pot, add butter and flour to make a light roux (do not brown).
Add to shrimp, stirring constantly, so that it will be a smooth mixture.
Add all ingredients, except fettuccine and cream, and simmer approximately 15 minutes.
Add salt and pepper to taste.