Margarita Shrimp with Fettuccine
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shrimp, peeled and deveined
ginger root, minced
garlic clove, minced
Mix shrimp, tequila and lemon juice in medium bowl.
Cover and refrigerate 2 hours.
Whisk eggs and water in medium bowl.
Season with salt and pepper.
Heat oil in large skillet over medium heat.
Dip shrimp into egg mixture, then into flour; shake off excess.
Place shrimp in skillet and saute until pink and cooked through, about 2 minutes per side.
Transfer shrimp to plate lined with paper towels and drain.
In same skillet, melt 1/4 cup butter over medium heat.
Add lemon and green onions and saute 3 minutes.
Add ginger and garlic and saute 2 minutes.
Gradually mix in wine; boil until reduced to glaze, about 2 minutes.
Add remaining butter and whisk until melted.
Return shrimp to skillet and heat through.
Meanwhile cook pasta in salted water. Drain.
Divide pasta between plates.