Rosemary-Garlic Shrimp With Fettuccine |
|
 |
Prep Time: 14 Minutes Cook Time: 13 Minutes |
Ready In: 27 Minutes Servings: 4 |
|
Ingredients:
2 quarts water |
8 ounces uncooked fettuccine |
1 tablespoon butter or stick margarine |
1 teaspoon olive oil |
1/4 cup all-purpose flour |
1 1/4 pounds large shrimp, peeled |
8 garlic cloves, minced |
2 tablespoons chopped fresh rosemary |
1 1/2 cups dry white wine |
2 tablespoons lemon juice |
5 plum tomatoes, quartered and peeled, if desired |
1/2 cup chopped green onions (about 6 onions) |
1 teaspoon salt |
1/8 teaspoon freshly ground pepper |
Directions:
1. Bring water to a rolling boil. Add pasta; cook 12 minutes. Drain; set aside, and keep warm.
2. Heat butter and olive oil in a large nonstick skillet over medium heat. Sprinkle flour over shrimp, tossing to coat well. Add shrimp to skillet; cook, stirring constantly, 4 minutes or until shrimp turn pink and are lightly browned. Remove shrimp from skillet; set aside, and keep warm.
3. Add garlic and rosemary to skillet; cook 1 minute. Add wine, lemon juice, and tomatoes. Increase heat to high, and cook 7 minutes or until most of liquid evaporates. Return shrimp to skillet; cook just until heated. Add green onions, salt, and pepper. Serve over pasta.
|
|