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Total Time
30mins
Prep 20 mins
Cook 10 mins

My friend got this out of Ladies' Home Journal many years ago. You can substitute scallops, or use a combination of seafood, if you like.

Ingredients Nutrition

Directions

  1. Norfolk Butter: Combine ingredients and beat until smooth.
  2. Makes enough for 1 lb of shrimp or 2 to 3 servings.
  3. Shrimp: Melt the 1 T butter in skillet over medium heat.
  4. Add shrimp and stir-fry until just pink; transfer to serving plate and keep warm.
  5. Add wine to skillet and reduce to 1 T (3 to 4 minutes); remove from heat and gradually whisk in Norfolk Butter until just incorporated and sauce is slightly thickened.
  6. Pour over shrimp, sprinkle with fresh chopped parsley and garnish with lemon slices.
  7. Serve over linguine or rice.
Most Helpful

5 5

Very yummy!!! I served it with jasmine rice as I am sick of pasta at the moment. Thank you for sharing this Ginny...we loved it!!!

5 5

This was really delicious. The sauce made with the "norfolk" butter came out terrific. I actually used scallops, like you suggested in your intro., since those were on sale at the market. Thanks for sharing. My whole family loved it!

5 5

Very good! I prepared the Norfolk butter sauce while noodles cooked and microwaved it so sauce was thin. I poured that over shrimp and noodles; tossed to coat and served. A keeper, thank you!