Shrimp Scampi with Lemon-pepper Fettuccine

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.

Does the 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.”

Shrimp Scampi

Ingredients

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

Cooking Directions

Cook pasta according to package directions. Set aside.
Heat olive oil in a large skillet over medium low heat, add butter, stir until melted. Season with salt and pepper. Add crushed garlic and saute’ for 3 minutes. Add shrimp and saute’ for 5 minutes. Stir in white wine and simmer for 5 minutes more.
Sprinkle with Parmesan cheese, lemon peel and lemon juice. Simmer 3 to 5 minutes.

Serve with lemon-pepper fettuccine and garnish with lemon wedges, if desired.