margarita shrimp with fettuccine

(1 rating)
(1 rating)

Ingredients For margarita shrimp with fettuccine

  • 12 lg
    shrimp, peeled and deveined
  • 6 oz
    fettucine
  • 1 c
    white wine, dry
  • 1 tsp
    all purpose flour
  • 2 tsp
    garlic clove, minced
  • 2 tsp
    ginger root, minced
  • 4
    green onions, chopped
  • 3 slice
    lemon
  • 1/2 c
    butter, unsalted
  • all purpose flour
  • 1/4 c
    olive oil
  • 2 Tbsp
    water
  • 2
    eggs
  • 3 Tbsp
    lemon juice
  • 1/2 c
    tequila
  • 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.

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