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.

Enjoy!



Ingredients:
 -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
-flour
-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.

3 comments:

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

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  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.

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  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

    ReplyDelete

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