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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
1/2 cup extra virgin olive oil
4 cloves garlic, minced
pinch dried red pepper, crushed
10 ozs medium shrimp, shelled (reserve shells)
2 zucchini, sliced
2 tbsp unsalted butter
1 small onion, quartered
1 cup dry white wine
1/4 cup minced fresh flat-leaf parsley
1 lb cherry tomatoes, halved
Sea salt and freshly ground black pepper to taste
1 lb dried pasta
In a medium bowl, combine the olive oil, garlic and pepper. Add the shrimp and zucchini and toss to coat well. Set aside.
In a medium saute pan, melt the butter over medium-high heat. Add the onion and shrimp shells and cook until the onion is golden brown, 3 to 5 minutes. Add the wine and cook to reduce until thickened. Remove the shrimp shells and discard, leaving as much of the onion in the pan as possible.
Add the shrimp mixture and saute for 3 to 5 minutes or until the shrimp are pink and the zucchini has softened. Stir in the parsley and tomatoes. Season with salt and pepper. Set aside and keep warm.
In a large pot of salted boiling water, cook the pasta until al dente. Drain and transfer to a warmed serving bowl. Toss with the sauce. Serve at once. Serves 6
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GARLIC SHRIMP AND WINE SAUCE
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
1/2 cup extra virgin olive oil
4 cloves garlic, minced
pinch dried red pepper, crushed
10 ozs medium shrimp, shelled (reserve shells)
2 zucchini, sliced
2 tbsp unsalted butter
1 small onion, quartered
1 cup dry white wine
1/4 cup minced fresh flat-leaf parsley
1 lb cherry tomatoes, halved
Sea salt and freshly ground black pepper to taste
1 lb dried pasta
In a medium bowl, combine the olive oil, garlic and pepper. Add the shrimp and zucchini and toss to coat well. Set aside.
In a medium saute pan, melt the butter over medium-high heat. Add the onion and shrimp shells and cook until the onion is golden brown, 3 to 5 minutes. Add the wine and cook to reduce until thickened. Remove the shrimp shells and discard, leaving as much of the onion in the pan as possible.
Add the shrimp mixture and saute for 3 to 5 minutes or until the shrimp are pink and the zucchini has softened. Stir in the parsley and tomatoes. Season with salt and pepper. Set aside and keep warm.
In a large pot of salted boiling water, cook the pasta until al dente. Drain and transfer to a warmed serving bowl. Toss with the sauce. Serve at once. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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