Poulet Grillé aux asperges, au fettucine et à la crème maltaise
From Debra F.Weber,

Grilled chicken breasts served fettucine and asparagus and topped with a fresh orange sauce.
Pronounced: poo lay / gree lay / ohz ahs pairj/ oh / fettucine / ay / ah / lah / krehm / mahl tehz
INGREDIENTS:

3/4 pound thin asparagus, cut into 1-inch pieces
5 tablespoons butter (2 Tablespoons refrigerated)
5 teaspoons minced shallots
1/2 cup dry white wine
1-1/4 cups heavy cream
Salt and freshly ground pepper
1 lb. boneless chicken breast with skin, patted dry
1 tablespoon vegetable oil
6 oz. fettuccine
2-1/2 teaspoons finely grated orange zest
2-1/2 teaspoons strained fresh orange juice
1-1/4 teaspoons fresh lemon juice
Optional: Thin strips of orange zest for garnish
PREPARATION:

1. Melt 2 tablespoons butter in a medium saucepan over low heat. Add shallots and cook about 2 minutes, or until softened.

2. Add wine and bring to a boil, stirring. Simmer over medium heat until liquid is reduced to about ¼ cup, about 3 minutes.

3. Stir in cream and bring to a boil. Simmer over medium heat, stirring occasionally, until mixture is thick enough to lightly coat a spoon, about 4 minutes. Season and reserve.

5. Prepare grill. Rub meat side of chicken with 1 tablespoon oil and season with a salt and pepper. Set chicken skin side down and grill about 7 minutes per side. Transfer chicken to a plate and keep warm.

6. Boil asparagus in a saucepan of boiling salted water for 2 minutes. Drain, rinse under cold water, and drain thoroughly.

7. Melt 1 tablespoon butter in a skillet over medium-low heat. Add asparagus, salt, and pepper, and sauté until tender, about 2 minutes.

8. Cook pasta in boiling salted water.

9. Reheat sauce. Add 2 tablespoons cold butter to sauce and stir over low heat just until blended. Add orange zest and juice and lemon juice. Measure out 1/4 cup of the sauce and reserve.

10. Toss pasta with all but ¼ cup sauce, add asparagus.
To serve:

Divide pasta/asparagus among 4 heated plates. Set chicken on top and spoon over remaining sauce. Garnish with orange zest if using.

Shrimp Fettucine and Cream Sauce

Ingredients:
1 lb fresh Shrimp
1 lb Fettucine Noodles
1/2 cup Oil
1/4 cup Butter
12 garlic cloves, chopped
1 cup chopped fresh Parsley
2 cup chopped fresh Mushrooms
1 cup chopped Green Onions
1 Tbsp Red Pepper
2 Tbsp Flour
1/2 cup dry White Wine
1 pint Heavy Cream
5 oz Parmesan Cheese, grated
Salt, to taste


Directions:

Cook noodles according to package directions in boiling water with oil. While noodles are cooking, melt butter in large skillet over medium-high heat. Add chopped garlic and shrimp; cook until shrimp turn pink, but do not allow garlic to turn brown. Add parsley, mushrooms, onions and red pepper; sauté for 1 minute. Add flour, mix thoroughly and add wine. Simmer for about 30 seconds, then add cream and heat through. Drain noodles and add to sauce with half the grated cheese. Fold in gently until fettucine noodles are well coated and cheese is melted. Salt lightly. If sauce is too thin, continue heating until sauce reduces to a creamy consistency. If sauce is too thick, add cream. Garnish with chopped parsley and additional grated cheese and serve immediately. Serving size: 4.