Garlic Rosemary Shrimp New Orleans
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
|
|
| 1 | head |
garlic
seperated, peeled |
*
|
| 1 | pound |
shrimp
rinsed and dried |
|
| 3 | each |
bay leaves
|
*
|
| 1 | teaspoon |
oregano
dried |
|
| 2 | tablespoons |
rosemary leaves
fresh, chopped, stems removed |
|
| ½ | teaspoon |
red chili peppers
crushed and dried |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | cup |
white wine
dry |
*
|
| 1 | tablespoon |
white wine vinegar
|
|
| 3 | tablespoons |
lemon juice
|
|
| 1 | dash |
nutmeg
|
*
|
| 1 | package |
pasta, fettuccine
cooked |
*
|
| 1 | x |
butter
for tossing |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
|
|
| 1 | head |
garlic
seperated, peeled |
*
|
| 453.6 | g |
shrimp
rinsed and dried |
|
| 3 | each |
bay leaves
|
*
|
| 5 | ml |
oregano
dried |
|
| 3E+1 | ml |
rosemary leaves
fresh, chopped, stems removed |
|
| 2.5 | ml |
red chili peppers
crushed and dried |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 118 | ml |
white wine
dry |
*
|
| 15 | ml |
white wine vinegar
|
|
| 45 | ml |
lemon juice
|
|
| 1 | dash |
nutmeg
|
*
|
| 1 | package |
pasta, fettuccine
cooked |
*
|
| 1 | x |
butter
for tossing |
*
|
Directions
Heat olive oil in a 12 inch cast iron skillet. Add garlic cloves and saut? 2 minutes over medium heat.
Do not brown. Add shrimp and bay leaves; continue to saut?, shaking pan frequently.
Follow with oregano, rosemary, crushed red pepper, salt and pepper, toss well.
Add the wine, vinegar, and lemon juice; simmer until shrimp is pink and tender and garlic is slightly soft, about 5 minutes.
Do not overcook. Before serving, adjust seasonings and sprinkle generously with nutmeg.
Serve over pasta tossed with butter and parmesan, with cracked black pepper on the side.
