New Year’s Eve Shrimp
This is a delicate shrimp pasta dish with a butter and white wine sauce, perfect
for special occasions.
- 1/2 cup salted butter (no substitute)
- 4 cloves finely minced garlic
- 1 bunch green onions, washed and chopped
- 2 pounds (31 to 35 count) Louisiana shrimp, peeled and deveined
- 2 or more tablespoons dry white wine
- 1 teaspoon dill weed
- Juice of one lemon
- 1/2 teaspoon white pepper
- Salt, to taste
- Cooked angel hair pasta for 6 to 8
- In a large skillet, sauté the garlic and all but 2 tablespoons of the green onions
in melted butter until tender.
- Reduce the heat to medium and add the shrimp, white wine, and dill.
- Cook until the shrimp begin to turn light pink, then add the lemon juice
and the white pepper.
- Check and adjust the salt and pepper of the dish and continue cooking until
the shrimp reach your level of desired doneness. Ideally the shrimp should be
cooked only until they are pink and tender.
- Warm the cooked pasta and spoon generous amounts of the shrimp and sauce
over each portion, garnish with the reserved green onions.
Cooking/Prep Time: 30 min | Serves 4
Makes a meal with a salad, bread and the rest of the white wine.
Courtesy of Dot Dickinson, Louisiana Cookin'.
Recipe and photo credit (used with permission):