LEMON SPAGHETTI WITH JUMBO SHRIMP
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the shrimp: In a medium skillet, heat the olive oil over medium-high heat. Sprinkle the shrimp with the salt and pepper, then add to the pan in a single layer and cook until pink and cooked through, about 3 minutes per side. Set aside.
- For the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain the pasta, reserving the pasta water.
- While the pasta is cooking, whisk together the olive oil, Parmesan, lemon zest and juice in a large bowl. Toss the drained pasta with the lemon sauce, the shrimp and some of the reserved pasta water; add 1/4 cup at a time as needed to moisten. Add the salt, pepper and basil and toss. Garnish with the fried capers.
SAUTEED SHRIMPS WITH TOMATOES AND PERNOD
Steps:
- Puree tomatoes in a blender until smooth. If dry, add a tablespoon or two of water. Pass through a medium strainer into a mixing bowl. Stir in Pernod, salt, and pepper. Reserve.
- Season shrimps with salt and pepper. Melt 4 tablespoons butter in a large skillet over high heat. Saute shrimps until pink-orange, about 1 minute per side. With a slotted spoon, transfer shrimp to a platter, leaving butter in pan. Add reserved tomato sauce and julienned snow peas. Bring to a boil and cook until reduced by about one-third. Adjust seasonings to taste.
- Break remaining butter in small pieces and stir into sauce along with shrimp. Once smooth, remove from heat, and ladle over bowls of warm fettuccine. Garnish with chervil and serve immediately.
SHRIMP IN PERNOD CREAM SAUCE
I first enjoyed this shrimp dish at an outdoor cafe on St. Denis street in Montreal (a long, long, time ago). Sharing so you can enjoy it, too. This would make a perfect, romantic dinner.
Provided by evelynathens
Categories Brunch
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter in a skillet, add the peppercorns and sauté for about 1 minute.
- Add the shrimp and cook 1 to 1 1/2 minutes on each side or until they are just pink.
- Pour over the Pernod and flame. Add chives and cream and heat just to simmer. Serve immediately with lots of crusty bread to mop up the sauce!
SHRIMP WITH PERNOD CREAM SAUCE
The recipe of a local man featured in our paper. This is so good and slightly different from the other recipe here on 'zaar.
Provided by Lula1026
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put the flour, salt and pepper in a plastic sealable bag. Shake shrimp in flour to coat evenly, shaking off excess.
- Melt one tablespoon butter in a saute pan on medium high and add the oil. When the butter and oil just approaches the smoking point, saute the shrimp until just done, approximately 5 minutes, depending on the size of the shrimp.
- *Do not overcook as they will be rewarmed in the sauce later.* Remove the shrimp and tent with foil to keep them warm.
- In the same pan add the other tablespoon butter on medium heat until melted, and cook the shallots until they are opaque. Increase heat to high and deglaze the pan with the Pernod, scraping up any pieces of cooked food. Cook the Pernod until the alcohol is evaporated and it is reduced by half. Then, add the cream and the tomato paste and bring to a rapid boil.
- Reduce the heat slightly, add the thyme and sage allow to reduce to a sauce like consistency (about 5 minutes).
- Return the shrimp to the sauce and reheat. Serve the shrimp drizzled with a generous amount of sauce and garnish with chives.
Nutrition Facts : Calories 614.2, Fat 43.1, SaturatedFat 24.9, Cholesterol 396.3, Sodium 359.5, Carbohydrate 17.8, Fiber 0.7, Sugar 0.7, Protein 38.5
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