Margarita Shrimp with Fettuccine

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All-purpose flour
1/2 c Unsalted butter
2 ts Garlic; minced
2 Eggs
3 Thin lemon slices
2 tb Water
1/4 c olive oil
1 c Dry white wine
3 tb Fresh Lemon Juice
2 ts Minced ginger -- peeled
Chopped fresh dill
4 Green onions -- chopped
12 lg Shrimp -- peeled and
1/2 c Tequila
1 ts All-purpose flour
6 oz Fettuccine

Original recipe makes 2 Servings



Mix shrimp, tequila and lemon juice in medium bowl.. Cover and refrigerate 2 hours. Drain shrimp. Whisk eggs and water in medium bowl. Season with salt and pepper. Heat oil in large skillet over medium heat. Dip shrimp into egg mixture, then into flour; shake off excess. Place shrimp in skillet and saute until pink and cooked through, about 2 minutes per side. Transfer shrimp to plate lined with paper towels and drain. Discard oil. In same skillet, melt 1/4 c butter over medium heat. Add lemon and green onions and saute 3 minutes. Add ginger and garlic and saute 2 minutes. Stir in flour. Gradually mix inwine; boil until reduced to glaze, about 2 minutes. Add remaining butter and whisk until melted. Discard lemon. Return shrimp to skillet and heat through. Meanwhile cook pasta in salted water. Drain. Divide pasta between plates. Top with shrimp. Pour sauce over. Sprinkle with dill and serve. Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 08:24:26 -0400 From: Betsy Burtis Recipe By : La Cucina di Pinocchio - Amherst, MA

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Calories Per Serving: 3331 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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