Ingredients
- 3 bay leaves
- 1 head garlic (separated)
- 1 butter for tossing
- 1 pound shrimp (rinsed)
- 1/2 cup dry wine (white)
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 tablespoon wine vinegar (white)
- 2 tablespoons rosemary stems removed (chopped fresh)
- 1 teaspoon oregano (dried)
- 1/2 teaspoon chili peppers (red crushed)
- 1 package fettucine as directed (cooked)
1.) Heat olive oil in a 12 inch cast iron skillet. Add garlic cloves and saut� 2 minutes over medium heat. Do not brown. Add shrimp and bay leaves; continue to saut�, shaking pan frequently. Follow with oregano, rosemary, crushed red pepper, salt and pepper; toss well. Add the wine, vinegar, and lemon juice; simmer until shrimp is pink and tender and garlic is slightly soft, about 5 minutes. Do not overcook. Before serving, adjust seasonings and sprinkle generously with nutm
eg. 2.) Serve over pasta tossed with butter and parmesan, with cracked black pepper on the side. Also tastes good the next day at room temperature.
