Madison's Nana gave me 2 large cookbooks of her favorite recipes. This is one that I make on special occasions. It is fairly easy, and is divine. The first time I made it was when she left me all the ingredients, including fresh shrimp, when we stayed at their beach house in Florida. I have made it 2 times this year since.
Her recipe calls for fettuccine, which is what I used the first 2 times. This time, I used a lemon pasta that you can find in Kroger, or wherever you shop. Both ways were very good.
WHAT YOU NEED:
Butter
Shrimp (1-1.5 lb)
Raw onion or green onion (chopped very fine)
Green onion top (chopped very fine)
Parsley
Seafood seasoning or Tony's
Flour (1-2 T)
Pepper (ground)
Salt
Fettucine noodles or lemon noodles
Heavy cream or half & half
White wine
DIRECTIONS:
Melt butter in a large skillet. In the butter, saute 1-1.5 lb raw shrimp, peeled and deveined, raw onion or green onion (chopped very fine), green onion top, (chopped very fine) and parsley. Sprinkle the shrimp rather heavily with seafood seasoning. Sprinkle over the top of all ingredients in the skillet, 1-2 tablespoons of flour.
Stir all together to saute until shrimp have turned pink. Salt very lightly and pepper.
Meanwhile, in a separate pot of salted water, cook the noodles per directions on the package. When done, drain and reserve. To the sauteed shrimp and veggies, (after the shrimp turn pink), add heavy cream or half & half and white wine. Sprinkle with more seafood seasoning. Add more cream and wine if needed. Stir in cooked noodles and serve immediately. If desired, sprinkle with fresh grated parmesan. For variation, cook fresh asparagus tips with the noodles.
1 comment:
That looks absolutely delicious! That husband of yours is a lucky man;)
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