Ingredients
- 3 bay leaves
- 1 head garlic (separated)
- 1 butter for tossing
- 250 gr shrimp (rinsed)
- 120 ml dry wine (white)
- 60 ml olive oil
- 45 ml lemon juice
- 16 ml wine vinegar (white)
- 7 gr rosemary stems removed (chopped fresh)
- 2 gr oregano (dried)
- 1 gr chili peppers (red crushed)
- 1 package fettucine as directed (cooked)
1.) Heat olive oil in a 30 cm 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.
