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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 pounds large unpeeled shrimp (48 shrimp) |
3 tablespoons margarine |
1 cup chopped red bell pepper |
8 garlic cloves, crushed |
1/2 cup dry white wine |
1/4 cup minced fresh parsley |
1/4 cup fresh lemon juice |
1/2 teaspoon salt |
1/4 teaspoon pepper |
paprika |
6 cups hot cooked angel hair (about 3/4 pound uncooked pasta) |
Directions:
1. Peel shrimp, leaving tails intact. Starting at tail end, butterfly underside of each shrimp, cutting to, but not through, back of shrimp. Arrange 8 shrimp, cut sides up, in each of 6 gratin dishes; set aside.
2. Melt margarine in a small skillet over medium heat. Add bell pepper and garlic; sauté 2 minutes. Remove from heat; stir in wine, parsley, lemon juice, salt, and pepper. Spoon wine mixture evenly over each serving; sprinkle paprika over shrimp, and broil 6 minutes or until shrimp is done. Serve with angel hair pasta.
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