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  • Margarita Shrimp With Fettuccine

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    Margarita Shrimp With Fettuccine
    Servings: 2
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 12 lrg Shrimp -- peeled and Deveined
    • 1/2 c. Tequila
    • 3 Tbsp. Fresh lemon juice
    • 2 x Large eggs
    • 2 Tbsp. Water
    • 1/4 c. Extra virgin olive oil All-purpose flour
    • 1/2 c. Unsalted butter
    • 3 x Thin lemon slices
    • 4 x Green onions -- minced
    • 2 tsp Chopped ginger -- peeled
    • 2 tsp Chopped garlic
    • 1 tsp All-purpose flour
    • 1 c. Dry white wine
    • 6 ounce Fettuccine Minced fresh dill

    Directions

    1. Mix shrimp, tequila and lemon juice in medium bowl.. Cover and chill 2 hrs. Drain shrimp.
    2. Whisk Large eggs and water in medium bowl. Season with salt and pepper. Heat oil in large skillet over medium heat. Dip shrimp into egg mix, then into flour; shake off excess. Place shrimp in skillet and saute/fry till pink and cooked through, about 2 min per side. Transfer shrimp to plate lined with paper towels and drain. Throw away oil.
    3. In same skillet, heat 1/4 c butter over medium heat. Add in lemon and green onions and saute/fry 3 min. Add in ginger and garlic and saute/fry 2 min.
    4. Stir in flour. Gradually mix inwine; boil till reduced to glaze, about 2 min. Add in remaining butter and whisk till melted. Throw away lemon. Return shrimp to skillet and heat through.
    5. Meanwhile cook pasta in salted water. Drain. Divide pasta between plates.
    6. Top with shrimp. Pour sauce over. Sprinkle with dill and serve.

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