Garlic Rosemary Shrimp on Fettucini
24 large shrimp
1/4 cup flour
3 tablespoons butter
4 tablespoons olive oil
5 tablespoons garlic, chopped
3 tablespoons fresh rosemary, chopped
1-1/2 cups dry white wine
2 teaspoons lemon juice
2 cups tomato, peeled, seeded and chopped
4 tablespoons parsley, chopped
2 tablespoons capers
Salt and pepper to taste
1 pound fresh fettucini, cooked al dente
1 tablespoon lemon zest, finely chopped
Recipe Instructions
Shell and devein the shrimp. Dust them with flour. SautÈ in butter and 2,
tablespoons of oil over, medium heat in a large skillet until just coral
colored. Add the garlic and, 2 tablespoons of the, rosemary and cook 1 more
minute. Remove the shrimp from the pan.
Turn the heat to high, add the white wine, lemon juice, tomatoes, parsley,,
and capers, and reduce, the resulting liquid by half. Return the shrimp to the
pan until just heated, through. Season with the salt, and pepper to taste and
serve over the fettucini. Garnish with the lemon, zest and the remaining,
tablespoon of chopped rosemary.