Thursday, July 7, 2011

Lemon Garlic Butter Shrimp over Fettucini

This recipe was pilfered from the net via Blackberry while on vacation this Spring in the Florida Keys.  It was my son's birthday, and we asked him what he wanted for dinner.  We fully expected him to request a visit to one of the fine dining establishments along that particular stretch of Route 1.  
His response  "Dad, make us some shrimp, homemade, one of your recipes..."  Well, as you probably know, I don't "have" any recipes - I steal them.  
So, with the help of my Blackberry, and some really good luck I found this recipe. The results ended up being one of the best meals we had on vacation as well as a great addition to this Kid's repertoire - Enjoy!

Prep Time:  15 Minutes
Cooking Time:  15 Minutes
Servings:  4


1/2 cup dry white wine
2 tablespoons white wine vinegar
8 garlic cloves, minced
1/2 cup chilled buter, cut into 1/2-inch pieces
2 tablespoons fresh lemon juice

2 tablespoons olive oil
1 1/2 pounds uncooked large shrimp, peeled, deveined
2 tablespoons grated lemon peel
Fresh chopped parsley, for garnish

Fettucini Pasta


  • Fill a large pot with salted water and prepare the ingredients so they are ready to go.
  • Turn on heat under large pot and slowly bring to a boil.
  • Boil wine, vinegar and garlic in a large non-stick saute pan until mixture is reduced to a 1/3 cup, about 4 minutes. (This step can also be done in a separate smaller sauce pan, but I like to use the same pan for the shrimp as the sauce. There also ends up being one less pan to wash!)
  • Reduce heat to low.  Whisk in butter, 1 piece at a time, allowing butter to melt before adding more.
  • Remove from heat, stir in lemon juice.  Season with salt and pepper.  
  • Transfer lemon garlic butter to a heat proof bowl, cover, and set aside.
  • Add pasta to boiling water in large pot and cook until al dente.  Drain once done.
  • Return saute pan to stove and heat oil over high heat.
  • Sprinkle shrimp with salt and pepper.  Add to skillet and saute until shrimp are opaque in center, about 3 minutes.
  • Add reserved lemon garlic butter back to pan and briefly cook so that all shrimp are nicely coated and the sauce has a nice consistency.
  • Serve by placing about a cup of pasta on a plate and cover with one quarter of the shrimp mixture.
  • Sprinkle with lemon peel and garnish with fresh parsley.

Recipe Links:

Here is the original recipe from epicurious.

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