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Shrimp Scampi with Lemon-pepper Fettuccine
and Tipsy Coins
Shrimp Scampi with Lemon-pepper Fettuccine with Tipsy Carrot Coins is a delicious dinner menu option. Looking for a new way to enjoy your carrots? Then give this recipe for Tipsy Carrots a try. Tipsy Carrots are made with bourbon. The alcohol in the bourbon evaporates during cooking and a wonderful flavor is left behind to season the carrots.
Alcohol Burn Off?
Alcohol not only evaporates without heat, but the majority also burns off during the cooking process. How much remains in the dish depends in the cooking method and in the amount of cooking time. A bottle of beer in a long-simmered stew is not going to leave a measurable amount of alcohol behind, but will give the dish a rich, robust flavor. The darker the beer, the more flavor.
A wine reduction sauce will leave little if any alcohol content. Heat and time are the key. Uncooked foods with alcohol will retain the most alcohol. The next time someone offers you a Rum Ball at a party, simply say, “Well, yes please…don’t mind if I do.”
Delicious and Light.
- 2 tablespoons olive oil
- 1/2 cup unsalted butter
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 6 cloves garlic, crushed
- 1 pound large shrimp with tail, peeled and deveined, thawed if frozen
- 1/4 cup white wine
- 4 tablespoons Parmesan cheese, divided
- 2 teaspoons grated lemon peel
- 1 tablespoon lemon juice
- lemon wedges, optional
- 1 16 oz package lemon-pepper fettuccine
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Cook pasta according to package directions. Set aside.
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Heat olive oil in a large skillet over medium low heat, add butter, stir until melted.
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Season with salt and pepper.
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Add crushed garlic and saute' for 3 minutes.
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Add shrimp and saute' for 5 minutes.
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Stir in white wine and simmer for 5 minutes more.
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Sprinkle with Parmesan cheese, lemon peel and lemon juice. Simmer 3 to 5 minutes.
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Serve with lemon-pepper fettuccine and garnish with lemon wedges, if desired.
A delicious way to serve carrots.
- 1 pound carrots, peeled and cut diagonally into coins
- 2 tablespoons butter
- 2 tablespoons honey
- 1/2 cup bourbon
- salt and pepper, to taste to taste
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Cook the carrots for 8 minutes or until fork tender, drain well.
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Add the remaining ingredients and toss to coat the carrots.
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Simmer, uncovered, for 15 minutes.
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Pour into a hot serving dish.
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