|Shallots||8 Large, chopped|
|Garlic||2 Clove (10 gm), minced|
|Chicken broth||1 Cup (16 tbs)|
|Bourbon||1⁄2 Cup (8 tbs)|
|Half and half||1 Cup (16 tbs)|
|Ground red pepper||1⁄2 Teaspoon|
|Medium fresh shrimp||2 Pound, peeled, deveined|
Melt the butter in a Dutch oven over medium-high heat.
Add the shallots and garlic and saute for 3 minutes or until tender.
Stir in the chicken broth, bourbon, half and half and red pepper.
Cook for about 5 minutes until slightly thickened, stirring occasionally.
Add the shrimp and cook for 3 minutes or until shrimp turns pink.
Remove from heat and serve over fettuccini.
Sprinkle with Parmesan cheese.