| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish, Pasta |
4 |
Servings |
INGREDIENTS
| 20 |
|
Jumbo shrimp, raw or cooked |
| 12 |
oz |
Fresh pasta; -=OR=- Dry pasta, such as angel hair, spaghettini, pastina, orzo, riso or bowties |
| 3 |
tb |
Olive oil |
| 1/2 |
c |
Dry white wine |
| 4 |
tb |
Unsalted butter |
| 2 |
tb |
Chopped parsley |
INSTRUCTIONS
PEEL AND DEVEIN SHRIMP, leaving the swimmer intact. Bring 4 quarts of cold,
salted water to a boil over high heat on the stove. Heat the oil in a
skillet over high heat, add the shrimp and cook 1 minute, tossing or
stirring. Add the wine and cook another 3-to-4 minutes. Remove from heat,
whisk in the butter and add the chopped parsley. Meanwhile, add the pasta
to the boiling water, cook to desired doneness, drain and toss with the
shrimp. Place on a serving platter or in a large serving bowl and serve
immediately.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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