Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Shrimp Scampi with Peppers in Adobo Sauce
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¾ lb. shrimp, peeled and deveined |
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1 tablespoon chopped chipotle peppers in adobo sauce |
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1 garlic clove, minced |
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1 tablespoon olive oil |
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2 tablespoons white wine or chicken broth |
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½ tablespoon Dijon mustard |
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½ tablespoon worcestershire sauce |
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6 tablespoons butter, melted |
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¼ teaspoon salt |
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1 tablespoon fresh lemon juice |
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8 ounces fettuccine, cooked |
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Fresh parsley and Parmesan cheese for garnish |
Saute peppers and garlic in hot oil in large skillet over medium heat until thoroughly heated.
Add shrimp and cook, stirring constantly, about 2 minutes or until shrimp turn pink. Remove shrimp and set aside.
Stir in white wine, mustard, and Worcestershire sauce; cook about 1-2 ,minutes.
Return shrimp to skillet. Stir in butter, salt, and lemon juice; cook 1-2 minutes or until combined and thoroughly heated.
Place pasta in large serving dish; toss with shrimp mixture. Sprinkle with parmesan and parsley.
NOTE: I found this in the April 2001 Southern Living. It called for medium shrimp, but I used 26/30 count. I cut the recipe in half and it fed us easily. I also probably used 4-6 ounces of fettucine and I used white wine rather than chicken broth.
The full recipe calls for ¾ cup of butter, which is 12 tablespoons; hence the six tablespoons I used. And next time I’ll probably add a bit more of the chipotle peppers but not TOO much more!