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Category: Pasta - Seafood
Prep Time: Cook Time: Total Time:
1/2 cup salted butter (do not substitute margarine
4 cloves finely minced garlic
1 bunch green onions, washed and chopped, in all
2 pounds (31-35 count) peeled and deveined Louisiana shrimp
2 (or more) tbsp dry white wine
1 tsp dill weed
juice of one lemon
1/2 tsp white pepper
salt, to taste
cooked angel hair pasta (for 6 to 8)
In a large skillet, sauté the garlic and all but 2 tbsp of the green onions in melted butter until tender. Reduce the heat to medium and add the shrimp, white wine, and dill. Cook until the shrimp begin to turn light pink, then add the lemon juice and the white pepper.
Check and adjust the salt and pepper of the dish and continue cooking until the shrimp reach your level of desired doneness. Ideally the shrimp should be cooked only until they are pink and tender. Warm the cooked pasta, divide it between serving dishes, and spoon generous amounts of the shrimp and sauce over each portion, garnish with the reserved green onions. Servings: 6 to 8
Note: Makes a meal with a salad, bread, and the rest of the white wine.
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NEW YEARS EVE SHRIMP
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Category: Pasta - Seafood
Prep Time: Cook Time: Total Time:
1/2 cup salted butter (do not substitute margarine
4 cloves finely minced garlic
1 bunch green onions, washed and chopped, in all
2 pounds (31-35 count) peeled and deveined Louisiana shrimp
2 (or more) tbsp dry white wine
1 tsp dill weed
juice of one lemon
1/2 tsp white pepper
salt, to taste
cooked angel hair pasta (for 6 to 8)
In a large skillet, sauté the garlic and all but 2 tbsp of the green onions in melted butter until tender. Reduce the heat to medium and add the shrimp, white wine, and dill. Cook until the shrimp begin to turn light pink, then add the lemon juice and the white pepper.
Check and adjust the salt and pepper of the dish and continue cooking until the shrimp reach your level of desired doneness. Ideally the shrimp should be cooked only until they are pink and tender. Warm the cooked pasta, divide it between serving dishes, and spoon generous amounts of the shrimp and sauce over each portion, garnish with the reserved green onions. Servings: 6 to 8
Note: Makes a meal with a salad, bread, and the rest of the white wine.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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