16 to 24 pieces Personal Gourmet Tail Off Shrimp4 oz Angel hair pasta2 garlic cloves coursley chopped2 tablespoons butter2 oz fresh Parsley chopped fine1 cup white wine2 tablespoon extra virgin olive oil1/2 fresh lemon juicesalt and pepper to taste
Add oil to a medium hot saute pan. Add Shrimp and cook till done, about 3 minutes. Add butter, parsley , garlic and juice from 1/2 lemon, saute for 2 more minutes.
Remove Shrimp and set aside. Add wine to saute pan and reduce for 3 to 4 minutes.
Place shrimp on top of cooked Angel hair pasta and drizzle sauce on top.
GINGERED STIR-FRY SHRIMPS WITH SNOW PEAS
½ cup chicken stock
2 tablespoons soy sauce
2 garlic cloves, smashed with salt
1 teaspoon cornstarch
2 tablespoon vegetable oil
¼ cup fresh ginger, cut into fine matchstick
½ pound sweet snow peas
1 pound medium shrimps, shelled, deveined and tail removed
2 small scallions, thinly sliced on the diagonal
Steamed rice on the side
In a small bowl, whisk the chicken stock with the soy sauce, smashed garlic and cornstarch.
In a large skillet heat the vegetable oil until hot. Add the ginger matchstick and stir fry over moderately until they are softened, about 1 minute.
Add the snow peas and stir fry until they are crisp-tender and the ginger is beginning to brown, about 2 minutes.
Add the shrimps and stir fry for 1 minute. Add the scallion and cook for 30 seconds.
Whisk in the soy –chicken stock sauce to the skillet and stir fry until the shrimps are opaque and the sauce is thickened, about 1 minute more.
Serve with steamed rice.
* Instead of the garlic you can use 1 teaspoon of Chinese chili-garlic sauce.