monahan’s maine shrimp & sundried tomatoes with pasta
serves 2
1 lb. peeled* maine shrimp
2 t extra virgin olive oil
2 t butter
1½ t slivered san remo marinated sundried tomatoes
1 t chopped italian parsley
1 t dry white wine
1 t lemon juice
4-6 oz. al dente fettuccine (we recommend squid ink)
cook pasta according to directions on package. drain, toss with olive oil, keep warm. heat olive oil and butter in sauté pan over medium-high heat. when a test shrimp sizzles vigorously, the oil is hot enough. add the shrimp, turning gently and constantly for about 3 minutes. in the last minute, add the remaining ingredients. serve immediately over the pasta. add freshly ground pepper to taste.
* the shell just slips off. no need for a utensil. no need to devein.
[…] has some great recipes: open face scandanavian sandwich with hard boiled egg and fresh dill on rye, stir-fried with herbs and sun dried tomatoes over linguini, sesame stir fry over rice. we now make maine shrimp po, boys and shrimp rolls , ceviche thai […]
[…] the rest here: monahan's maine shrimp and sundried tomatoes with pasta … related posts:the bright side to a gray january day – monahan's 世界杯欧洲杯赛程 our […]