Dear Weather: Its April 23rd and I'm pretty sure that a thing called Spring is supposed to be hanging around. Right now you've given us gray skies, rain, and 40 degrees. I'm pretty sure we arent seeing eye to eye today...
So anyway, today I'm linking up for another Tasty Tuesday with Jessica and Ashley
This is a recipe that has been in the family for awhile. Unfortunately, I dont have a picture of it. I know I know...terrible blogger. :( But because my mom is making it sometime soon, I figured Id share! This recipe includes wine, so I hope for alot of you that's a plus!! I can remember back in high school, I took a cooking class and we'd have Johnson and Wales come and teach us how to cook something...alot of it being with wine. It was sooo good!!
- 3/4 lb. of fresh jumbo shrimp
- 1/4 cup of garlic cloves
- 6 green onions
- a lemon
- stick of butter
- 8 parsley branches
- 1/2 a box of linguine (*this pasta is what my uncle says to use but my mom will buy one of those instant bags of pasta where you mix water, milk and butter and then put the pasta/seasoning in. She uses like a garlic pasta)
- 1/4 cup of Chardonnay
Start with about 3/4 lb. of fresh jumbo shrimp. Remove the shells, rinse and set aside.
Chop up 1/4 cup of garlic cloves. If you soak the garlic cloves in warm water for a few minutes, they are easier to handle while cutting.
Chop 6 green onions (scallions).
Cut a lemon in half.
Melt a stick of butter slowly in a small pot.
Cut the leaves off about 8 parsley branches and chop the leaves.
Boil a big pot of water for 1/2 a box of linguine.
Pour 1/4 cup of Chardonnay in a measuring cup and drink the rest of the bottle (a little while cooking and the rest with the meal).
That was the easy part.
When the butter is melted, try to skim the foam off with a spoon and then slowly pour the rest into a big skillet but leave anything that sinks in the pot and dispose.
Once the water is boiling, start a timer for 11 minutes and put the linguine in the pot.
At about 8 minutes to go, start heating up the butter in the skillet on medium heat.
When the butter is hot, put the garlic and scallions in the skillet and cook for 1 1/2 minutes.
Pour in the wine and squeeze 1/2 a lemon.
Once it is all hot, put in the shrimp and cook about 2 minutes each side.
Add the parsley and some salt and pepper.
By this time, the linguine should be done. Strain and pour the hot linguine in the skillet and mix everything together.
*This recipe is enough for two. Enjoy! :)