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Monday, February 4, 2008

Shrimp Pasta

Here we go! It's day one in this endeavor and I want to share with you a dish that is a staple in our house. This is a great quick dinner for those evenings the children have to get to soccer, guitar lessons, or golf. It's great with a simple salad and garlic toast. Of course, I think garlic toast is great with everything!

  • 1/2 teaspoon ground ceyenne or red pepper

  • 2 cloves garlic, minced

  • 2 tablespoons olive oil

  • 1/2 cup white wine

  • 1 tablespoon dijon mustard

  • 1 tablespoon Worcestershire Sauce

  • 1 tablespoon parsley flakes

  • shrimp (amount you desire)

  • 3/4 cup butter

  • 1/2 teaspoon salt

  • 2 tablespoons fresh lemon jiuce

  • 1 lb. your favorite pasta, cooked as directed

  • parmesan cheese

Heat ground pepper and garlic in olive oil over medium heat until garlic is cooked without burning. Stir in white wine, dijon mustard, Worcestershire Sauce, and parsley. Cook on high for 3-4 minutes. Add shrimp, butter, salt, and lemon juice. Cook about 2 minutes. Serve over pasta and sprinkle with parmesan.

TIP: Publix has 2-lb. bags of medium shrimp that are already cooked and cleaned. I simply take the amount I want to use from the freezer and rinse them in a colander and remove the tails.

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