Saute onion with cloves in 1/4 tablespoon olive oil in saucepan just until onion is tender but not browned. Stir in champagne, fish broth and cream. Simmer for 30 minutes, stirring frequently. Strain and set aside. Cut shrimp into halves lengthwise. Saute shrimp and asparagus lightly in 2 tablespoons olive oil in saucepan. Add garlic. Saute until golden brown. Add 16 ounces of the strained champagne sauce, basil, butter, salt and pepper. Simmer for 5 minutes or until slightly thickened. Add fettucini and tomato; toss lightly. Formatted for MCrecipe by JoAnn Pellegrino 5/98 NOTES : Recipe by Chef Walter Worotylko, Palace Station Hotel. Las Vegas Cooking published by Nathan Adelson Hospice of Las Vegas, NV Recipe by: Las Vegas Best Bets/Palace Station Posted to KitMailbox Digest by J Pellegrino
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|Serving Size: 1 Serving (483g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1225 (92%)|
|Amt Per Serving||% DV|
|Total Fat 136.1g||181 %|
|Saturated Fat 84.2g||421 %|
|Monounsaturated Fat 38.8g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 448mg||138 %|
|Sodium 509.8mg||18 %|
|Potassium 261.2mg||7 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 13.5g|
|Protein 5.8g||8 %|
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Calories per serving: 1334
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