The creamy richness of shrimp scampi pairs succulent seafood with thick, juicy bison fillets. The flavor is in the sauce - all you'll need is a glass of your favorite white wine.

• 4 bison 6 oz. filet mignon steaks
• 1/2 cup olive oil, divided
• 1-1/2 tsp. ground black pepper, divided
• 1-1/2 tsp. salt, divided
• 1/2 tsp. dried sage
• 3 Tbs. vegetable oil
• 1 lb. large shrimp, peeled and de-veined
• 1/2 tsp. red pepper flakes
• 2-1/4 cups dry white wine
• 2-1/4 cups heavy cream
• 1/4 cup plus 1 Tbs. butter
• 3/4 lb. fettuccine pasta
• 1/2 cup fresh flat-leaf parsley, chopped

Created by: Chef Forrest D. Waldo, II C.E.C.

Seared Bison Filet Mignon

Mix 4 tablespooons olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper and sage in a small bowl. Rub oil mixture all over Bison Tenderloins; place in large baking dish and let stand for 20 minutes.

Heat 3 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Add bison steaks and cook until browned on all sides, about 4 minutes. Reduce heat to medium and cook until instant-read thermometer inserted into center of steak registers 135°F for medium-rare, turning steaks occasionally. Remove steaks from skillet, place on a platter and keep warm.

Shrimp Scampi and Fettuccine with Alfredo Sauce Bring 6- to 8-quarts of salted water to a boil while cooking bison steaks.

Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot, but not smoking. Sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, heavy whipping cream, 1 teaspoon salt, and 1 teaspoon black pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.

Cook pasta in boiling water until just tender, about 3 minutes. Drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl.

Per serving: calories 1994, fat 114.1g, 54% calories from fat, cholesterol 539mg, protein 97.3g, carbohydrates 120.5g, fiber 4.2g, sugar 7.9g, sodium 537mg, diet points 49.0.

Dietary Exchanges: Milk: 0.4, Vegetable: 0.1, Fruit: 0.0, Bread: 7.6, Lean meat: 6.8, Fat: 21.9, Sugar: 0.0, Very lean meat protein: 3.4

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