Wednesday, February 27, 2013

Margarita Shrimp with Pasta

Margarita Shrimp with Pasta
It's 5 o'clock somewhere!  I was digging way back in some of my old Bon Appetit magazines and came across this tasty dish that has some of our favorite ingredients - shrimp and pasta.  And by the title you know it also has a some sort of liquor.  The shrimp is marinaded in tequila and lemon juice and that provides a nice flavor that was not too overpowering.  The recommended marinade time was 2 hours but I cut that in half because I was running short on time.....probably not a dish you would make if you are in a hurry.  But I highly recommend it, so be sure to plan about 1 1/2 hours before you would like to eat.

Recipe Source:  Adapted from Bon Appetit

This recipe makes 2 servings and it was just the right amount for the two of us.  I really liked how the shrimp was prepared... it had a nice light coating - not heavily breaded.  Pick your favorite pasta - the original recipe called for fettuccine but I used what I had on hand.


 -12 large uncooked shrimp, peeled and deveined
-½ cup tequila
-3 T fresh lemon juice
 -2 eggs
- 2 T water
-1/4 cup oil olive
-1/2 cup butter
-3 thin lemon slices
-4 green onions chopped
-2 tsp minced fresh ginger
 -1 tsp minced garlic
-1 tsp flour
-1 cup dry white wine
 -6 oz your favorite pasta
-dill weed

Preparation: Mix shrimp, tequila and lemon juice in medium bowl; cover and refrigerate 1-2 hours then drain
Whisk eggs and water in bowl. Season with S&P. Heat oil in a large skillet over medium heat. Dip the shrimp in the egg mixture and then into flour, be sure to shake off excess. Saute shrimp until cooked through turning once about 2 minutes each side.
Transfer shrimp out onto a paper towel lined plate and keep warm. In the same skillet add 2 T butter and melt then adding lemon and green onions; sauté 3 minutes then add ginger and garlic and sauté an additional 2 minutes.

Stir in the flour and then gradually mix in wine. Boil until it reduces to a glaze – about 2 minutes. Add remaining butter and whisk until melted. Return shrimp and heat through. Divide cooked pasta in 2 bowls, top with shrimp and pour sauce over – can sprinkle with dill if desired.


  1. I for one will certainly enjoy a full plate of this pasta.

  2. This looks fantastic... I am cooking more with liquor these days. It is an easy way to intensify flavor with very little time. Thanks for sharing this recipe on foodie friday.

  3. Hi Deb,
    Your Margarita Shrimp with Pasta looks delicious, this is a great flavor. Thank you so much for sharing this special recipe with Full Plate Thursday and enjoy your weekend.
    Come Back Soon!
    Miz Helen


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