Recipe ingredients
- 2 pounds shrimp
- 4 large cloves garlic
- 4 tablespoons fresh parsley, or dried
- 8 tablespoons butter
- 2 tablespoons vegetable oil
- 4 tablespoons dry vermouth
- Salt and pepper to taste
- 2 teaspoons flour
- Dash of lemon juice (1/2 of a lemon)
- 1 pound linguine
Recipe method
- Cook linguine according to package directions.
- Rinse the shrimp in cold water, peel and de-vein, if you wish. Dry on paper towels.
- Saute the garlic and parsley in butter and oil for 1 to 2 minutes. Do not let the garlic turn brown.
- Add the vermouth, then the shrimp.
- Raise the heat to medium-high and cook for 3 to 5 minutes, stirring frequently. Do not overcook.
- Season with salt and pepper.
- Add flour to slightly thicken the garlic butter.
- Add the lemon juice during the last minute of cooking.
- Remove from the heat. Serve immediately.
Other sea recipes:
Shrimp scampi recipe
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