A refreshing variation on a simple classic. The fresh mint brings a new flavor to an old favorite that makes it both unusual and refreshing. The Habanero is used to add a slight sweetness to the sauce with just a touch of heat. Don’t be afraid of the Habanero in this recipe, the sweet wonderful flavor of the habanero will come through in the final dish with very little of the heat so don’t substitute another pepper or you will lose the flavor.

Ingredients:

• 2 tbls unsalted butter
• 2 tbls flour
• 2 gloves of garlic, minced
• 2 tbls finely diced fresh mint leaves
• 2 tbls finely diced fresh parsley
• 1 tsp mustard powder
• 1 tsp red pepper flakes
• ½ cup cream or half-and-half
• ¼ cup shredded Parmesan cheese
• ¼ cup shredded Asiago cheese
• ½ lb fettuccine
• ½ lb raw shrimp
• 1 Habanero pepper

Instructions:

A. Make the Sauce

1. Melt the butter over medium heat in a sauce pan

2. Once the butter has melted add the flour and whisk until well mix

3. Cook over medium heat until the roux is a light tan color (3-5 minutes)

4. Add the minced garlic, mustard powder, and red pepper flakes and cook for about 30 seconds stirring constantly

5. Slowly add the cream while whisking constantly until all cream is added and the cream and roux are well mixed.

6. Cut a slit in each side of the Habanero and add it to the sauce. Cook over medium heat for 10 minutes, stirring frequently. Do not let the sauce come to a boil.

7. Remove the Habanero and discard

8. Add the cheese in 4 equal parts, whisking after each addition until completely melted before adding the next

9. Once all cheese has been added use the sauce immediately

B. Cook the Fettuccine

1. Cook the Fettuccine noodles in bowling water about 1 minute less than the instructions. The noodles will finish cooking in the next step.

2. Remove from water and drain for at least 30 seconds

C. Put it All Together

1. Shell and de-vein the shrimp. Remove the tails if desired

2. Add the shrimp to a large pot and let cook for about 30 seconds

3. Add the noodles, sauce, mint, and parsley. Stir until well mixed.

4. Cook over medium-low heat until the shrimp are just cooked through (about 2-3 minutes)

D. Serve Immediately