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Emeril's Shrimp Scampi
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
1 pound large (16-20 count per pound) | shrimp, peeled and deveined |
2 tsp | Emeril's Essence, (separate recipe) |
2 tsp | olive oil |
1/4 cup | butter |
1.5 Tbsp | minced garlic |
1/2 cup | dry white wine |
1/4 cup | fresh lemon juice |
1/4 tsp | salt |
1/8 tsp | pepper |
1/2 pound | linguini, cooked al Dante and drained |
3 to 4 Tbsp | fresh parsley leaves |
Servings: 4
Toss the shrimp in a medium bowl with the Emeril's Essence.
Place the olive oil and 2 Tbsp of the butter in a 12-inch covered fry pan over high heat. Add the shrimp and spread them out evenly in the skillet. Cook for two minutes and quickly turn the shrimp. Add the garlic to the pan and cook for 30 seconds. Add the wine,lemon juice and remaining 2 tablespoons of butter to the skillet and cook for 1 1/2 minutes. Season with the salt and pepper and add the pasta, tossing to coat well. Remove the skillet from the heat and stir in the parsley. Serve hot and serve immediately.
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