| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Pasta, Seafood | 6 | servings | |
INGREDIENTS
| 2 | lb | Large Shrimp; Unpeeled |
| 3 | tb | Stick Margarine |
| 1 | c | Chopped Red Bell Pepper |
| 8 | Garlic Cloves; Crushed | |
| 1/2 | c | Dry White Wine |
| 1/4 | c | Minced Fresh Parsley |
| 1/4 | Cu Fresh Lemon Juice | |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| Paprika | ||
| 6 | c | Cooked Angel Hair Pasta |
INSTRUCTIONS
Peel shrimp, leaving tails intact. Starting at tail end, butterfly underside of each shrimp, cutting to, but not through, back of shrimp. Arrange 8 shrimp, cut sides up, in each of 6 gratin dishes; set aside. Preheat broiler. Melt margarine in a small skillet over medium heat. Add bell pepper and garlic; sauté 2 minutes. Remove from heat; stir in wine, parsley, lemon juice, salt, and pepper. Spoon wine mixture evenly over each serving; sprinkle paprika over shrimp, and broil 6 minutes or until shrimp are done. Serve with angel hair pasta. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn <sherilyn70@columbus.rr.com> on Jun 21, 1999, converted by MM_Buster v2.0l.
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