Recipe by Tee Lee
This is my favorite way to make shrimp because using the marinade in the sauce carries the shrimp flavor through the entire dish. Wine, garlic and lemon are the main flavors, but with a slight kick. You can skip flouring the shrimp if you want, and go straight to frying them, but you might want to thicken your sauce with a little cornstarch. I like serving these with a nice juicy, grilled rib-eye, but it could also be a main dish. Prep time includes time to marinate shrimp.
Marinade (Reserve after Using)
- 1⁄4 cup dry white wine or 1⁄4 cup chicken broth
- 1 lemons or 1 lime, juice and zest of
- 3 -6 garlic cloves, finely minced (depending on taste)
- 1 tablespoon A.1. Original Sauce
- 1 teaspoon coarse black pepper
- crushed red pepper flakes (to taste)
Shrimp and Pasta
- 1 lb shrimp, peeled and deveined
- 8 ounces dry bow tie pasta
Flour Coating (optional)
- 1⁄4-1⁄3 cup flour
- 1⁄2 tablespoon paprika
- 2 -3 tablespoons olive oil, for cooking
- reserved shrimp marinade
- 2 tablespoons butter
- 1 cup whole milk
- 1⁄4-1⁄2 cup parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, chopped
Directions See How It's Made
- In a medium bowl or large plastic zip-tip bag, combine all marinade ingredients, mix well, add shrimp and let sit 20-30 minutes, stirring or flipping bag occasionally.
- When shrimp are almost done marinating, start cooking the pasta accoring to directions on the package.
- Meanwhile, combine flour and paprika (if using) on a large plate or in a large plastic zip-top bag, lightly coat shrimp with flour mixture.
- Reserve the marinade.
- Heat olive oil in a large skillet over medium-high heat.
- Cook the shrimp about 2 minutes on each side, or until cooked through. (The flour coating may not be crispy, but that okay, most of it will come off of the shrimp and thicken the pasta sauce.).
- Set cooked shrimp aside.
- Add butter and marinade to pan and bring to a boil for 5 minutes, stirring frequently.
- Return shrimp to pan, stir well, reduce heat to medium, and add milk.
- Stirring well, cook about 3-4 minutes or until sauce has thickened. (If you don't use the flour, you may want to thicken now with a cornstarch and water mixture).
- Add parmesan cheese and parsley, stir to combine.
- Add cooked pasta and stir well to completely coat with sauce.
- Serve hot.