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Gamberetti di Mare


1/2 cup butter
1 clove garlic, crushed
1 Tbs + 1 tsp chopped fresh parsley
1 Tbs + 1 tsp fresh chives or green onion tops
2 tsps brandy
dash of ground cloves
dash of freshly grated nutmeg
20 uncooked medium shrimp, peeled and deveined
8 medium mushroom caps
2 medium tomatoes cut in 8 wedges
1 medium green pepper cut into 1/4 inch strips
1 tsp flour
1 Tbs + 1 tsp dry vermouth
fresh cooked linguini

Melt butter in large skillet on medium-high heat. Stir in garlic, parsley, chives, brandy, cloves, and nutmeg. When the butter is hot and bubbly, add shrimp, mushrooms, pepper, and tomatoes. Saute until the shrimp is just cooked through (about 3 minutes). Transfer the solid stuff to a platter using a slotted spoon; keep warm. Add flour to skillet and stir until well blended. Make sure to scrape all stuff from the sides of the skillet! Stir in the vermouth to deglaze the pan. Reduce heat and simmer until sauce thickens, 2 to 3 minutes. Distribute the solid stuff over the linguine; pour sauce over the shrimp, veggies, and pasta. Serve immediately. Rice may be substituted for the linguini.

Yield: 2 Large Servings

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