New Year's Eve Shrimp
This delicate shrimp and pasta dish is perfect for New Year's Eve or
just any time, you want something incredibly delicious!
A delicious blend of butter, seasonings and
white wine for the sauce, then served with the shrimp over pasta.
- 1/2 cup salted butter (do not substitute margarine)
- 4 cloves
finely minced garlic
- 1 bunch green onions, washed and chopped
lbs. (31 to 35 count) Louisiana shrimp, peeled and deveined
- 2 or more
Tbsp. dry white wine
- 1 tsp. dill weed
- Juice of one lemon
tsp. white pepper
- Salt, to taste
- Cooked angel hair pasta for 6 to
- In a large skillet, sauté the garlic and all but 2 tbsp. of the green
onions in melted butter until tender.
- Reduce the heat to medium
and add the shrimp, white wine, and dill.
- Cook until the shrimp
begin to turn light pink, then add the lemon juice and the white pepper.
- Check and adjust the salt and pepper of the dish and continue
cooking until the shrimp reach your level of desired doneness. Ideally
the shrimp should be cooked only until they are pink and tender.
- Warm the cooked pasta and spoon generous amounts of the shrimp and sauce over each portion, garnish with the reserved green onions.
a meal with a salad, bread, and the rest of the white wine.
Cooking/Prep Time: 30 minutes
Recipe and photo
courtesy of Louisiana Seafood,
Dot Dickinson and Louisiana Cookin'.
Cajun Recipes Page 1