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Firecracker shrimp fettuccine Alfredo

This dish comes from trying to copy a restaurant recipe but with my own twist, firecracker shrimp fettuccine Alfredo which was nice meal for sure and simple to make.

1 -2 lb fresh shrimp, cleaned
1 lb angel hair pasta
1tbs minced garlic
1 pint heavy cream
1 cup dry white wine
2 tablespoons parmesan cheese

Marinated the SHRIMP with:
1. 1/4 cup @louisiana_hot_sauce
2. My specially blended heat rub

Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. Place marinated shrimp in sauce and cook till done about two minutes per side in milk and combine the dry ingredients (flour, 2T cheese, salt, pepper). Add more oil as necessary, between batches of shrimp. Place shrimp on paper towels and dab then set aside on range top to keep warm.
Add the garlic to the oil, stir for a few minutes, then turn the heat to medium low. Now add the nice white wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes in a separate pot, bring water to simmer.
Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. Now add 2tbs Parmesan cheese. Stir for a moment then add the fried shrimp, and remove the pan from heat. The sauce will thicken as it cools.

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