Margarita Shrimp With Fettuccine Recipe

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Margarita Shrimp with Fettuccine

Jennifer H


★★★★★ 1 vote


12 large
shrimp, peeled and deveined
1/2 c
3 Tbsp
lemon juice
2 Tbsp
1/4 c
olive oil
all purpose flour
1/2 c
butter, unsalted
3 slice
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


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

About this Recipe

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