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Margarita Shrimp with Fettuccine
Recipe By : La Cucina di Pinocchio - Amherst, MA
Serving Size : 2 Preparation Time :0:00
Categories : Seafood Mexican
Restaurants Pasta
Shrimp
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 lg shrimp -- peeled and deveined
1/2 c tequila
3 tbsps fresh lemon juice
2 eggs
2 tbsps water
1/4 c olive oil
all-purpose flour
1/2 c unsalted butter
3 thin lemon slices
4 green onions -- chopped
2 tsps minced ginger -- peeled
2 tsps minced garlic
1 tsp all-purpose flour
1 c dry white wine
6 ozs fettuccine
chopped fresh dill
Mix shrimp, tequila and lemon juice in medium bowl.. Cover and refrigerat
e 2 hours. Drain shrimp.
Whisk eggs and water in medium bowl. Season with salt and pepper. Heat
oil in large skillet over medium heat. Dip shrimp into egg mixture, then
into flour; shake off excess. Place shrimp in skillet and saute until p
ink and cooked through, about 2 minutes per side. Transfer shrimp to pla
te lined with paper towels and drain. Discard oil.
In same skillet, melt 1/4 c butter over medium heat. Add lemon and green
onions and saute 3 minutes. Add ginger and garlic and saute 2 minutes.
Stir in flour. Gradually mix in wine; boil until reduced to glaze, abou
t 2 minutes. Add remaining butter and whisk until melted. Discard lemon
=2E Return shrimp to skillet and heat through.
Meanwhile cook pasta in salted water. Drain. Divide pasta between plate
s. Top with shrimp. Pour sauce over. Sprinkle with dill and serve.
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Per serving: 1456 Calories; 84g Fat (59% calories from fat); 38g Protein;=
95g Carbohydrate; 432mg Cholesterol; 243mg Sodium
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