1. Cook the Fettuccine per directions drain, and set aside. 2. Saute the shrimp in 2 TBS butter and the garlic powder till no longer opaque set aside. 3. Saute the onions and kielbasa in the remaining butter until the onions turn brown andd set aside. 4. Sauce make a roux with the margerine flour salt pepper and intalitan seaoning. 5. Mix in cxhicken broth and bring to a boil. 6. add the heavy cream and basil, bring to a boil then turn heat down until desired thickness. 7. Place all the parts into a stock pot under med heat and blend in all the parts until well mixed and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
