Recipe: Garlic Rosemary Shrimp on Fettuccine (using white wine and fresh tomatoes)

GARLIC ROSEMARY SHRIMP ON FETTUCCINE

24 large shrimp, shelled and deveined
1/4 cup flour
3 tablespoons butter
4 tablespoons olive oil, divided use
5 tablespoons garlic, chopped
3 tablespoons chopped fresh rosemary, divided use
1 1/2 cups dry white wine
2 teaspoons lemon juice
2 cups tomato, peeled, seeded and chopped
4 tablespoons chopped fresh parsley
2 tablespoons capers
Salt and pepper, to taste
1 pound fresh fettuccine, cooked al dente
1 tablespoon lemon zest, finely chopped

Dust shrimp with flour. Saute in butter and 2 tablespoons oil over medium heat in a large skillet until just coral colored.

Add garlic and 2 tablespoons of the rosemary; cook 1 more minute. Remove the shrimp from the pan.

Turn the heat to high, add white wine, lemon juice, tomatoes, parsley and capers and simmer to reduce the resulting liquid by half.

Return the shrimp to the pan until just heated, through. Season with salt, and pepper to taste.

Serve over fettuccine. Garnish with lemon, zest and remaining 1 tablespoon of chopped rosemary.

From: junie - 01-07-98