Margarita Shrimp with Fettuccine

Margarita Shrimp With Fettuccine

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Jennifer J



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  • 12 large
    shrimp, peeled and deveined
  • 1/2 c
  • 3 Tbsp
    lemon juice
  • 2
  • 2 Tbsp
  • 1/4 c
    olive oil
  • ·
    all purpose flour
  • 1/2 c
    butter, unsalted
  • 3 slice
  • 4
    green onions, chopped
  • 2 tsp
    ginger root, minced
  • 2 tsp
    garlic clove, minced
  • 1 tsp
    all purpose flour
  • 1 c
    white wine, dry
  • 6 oz
  • ·
    dill, fresh

How to Make Margarita Shrimp with Fettuccine


  1. Mix shrimp, tequila and lemon juice in medium bowl.
  2. Cover and refrigerate 2 hours.
  3. Drain shrimp.
  4. Whisk eggs and water in medium bowl.
  5. Season with salt and pepper.
  6. Heat oil in large skillet over medium heat.
  7. Dip shrimp into egg mixture, then into flour; shake off excess.
  8. Place shrimp in skillet and saute until pink and cooked through, about 2 minutes per side.
  9. Transfer shrimp to plate lined with paper towels and drain.
  10. Discard oil.
  11. In same skillet, melt 1/4 cup butter over medium heat.
  12. Add lemon and green onions and saute 3 minutes.
  13. Add ginger and garlic and saute 2 minutes.
  14. Stir in flour.
  15. Gradually mix in wine; boil until reduced to glaze, about 2 minutes.
  16. Add remaining butter and whisk until melted.
  17. Discard lemon.
  18. Return shrimp to skillet and heat through.
  19. Meanwhile cook pasta in salted water. Drain.
  20. Divide pasta between plates.
  21. Top with shrimp.
  22. Pour sauce over.

Printable Recipe Card

About Margarita Shrimp with Fettuccine

Course/Dish: Fish Pasta Seafood
Other Tag: Quick & Easy

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