Rabbit and Shrimp Fettuccine (serves 4-6)


1 lb.                        500 g                      fettuccine noodles

4 qts.                     5 L                           boiling water

2 tbsp.                  30 mL                    olive oil or cooking oil

2 tsp.                     10 mL                    sea salt or table salt


2 packages          rabbit stewing pieces

2 tbsp                    30 mL olive oil or cooking oil

2                              garlic cloves chopped


1 lb.                        500 g cooked baby shrimp



½ cup                    125 mL  butter or margarine

½ cup                    125 mL  soft cream cheese

¼ cup                    60 mL white wine

½ cup                    125 mL  milk (2%)

¼ cup                    60 mL parmesan cheese grated

3 tbsp.                  50 mL parsley flakes

1 tsp.                     5 mL pepper


Cook fettuccine in boiling water with olive oil and sea salt in pot until tender but firm for about 5-7 minutes.  Drain and return to pot.


In a sauce pan add butter and soft cream cheese to pan and stir until melted together.  Then add all remaining ingredients to pan and stir until combined together and simmer for 3-5 minutes. 


In a frying pan heat oil olive and chopped garlic, then add rabbit stewing pieces.  Sauté for 7-10 minutes until meat is no longer pink and then add baby cooked shrimp to heat through. Once cooked add to sauce mixture and simmer for another 3-5minutes. Pour into pot with fettuccine noodles, mix, serve and enjoy.