Ingredients
- 1/2 cup butter
- 1 shallot, minced
- 5 cloves garlic, minced
- 1 tablespoon minced fresh parsley
- 2 tablespoons fresh lemon juice
- 2 tablespoons white wine
- 1/2 teaspoon ground black pepper
- 2 pounds peeled and deveined large shrimp (tails left on)
- Cheesy Pasta (reacipe follows)
- Garnish: chopped fresh parsley
Preparation
Step 1
In a large skillet, melt butter over medium heat. Add shallot, garlic, and parsley; cook for 3 minutes. Add juice, wine, and pepper; cook for 1 minute. Remove from heat, and cool for 5 minutes.
Place shrimp in a large bowl. Pour butter sauce over shrimp, and let stand for 30 minutes at room temperature.
Preheat grill to medium-high heat (350 degrees to 400 degrees). Spray grill with non-stick nonflammable cooking spray.
Remove shrimp from butter sauce, discardng sauce. Grill shrimp, for 1 to 2 minuts per side, or until shrimp are pink and firm. Serve hrimp over Cheesy Pasta. Garnish with chopped fresh parsley, if desired.
CHEESY PASTA (MAKES 6 TO 8O SERVINGS)
1/2 cup butter
3 cloves garlic, minced
2 cups heavy whipping cream
2 cups grated Parmesan cheese
1 egg yolk
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (12-ounce)package linguine, cooked and kept warm
In a large skillet, melt butter over medium heat; add garlic, and cook, stirring frquently, for 3 minutes. Stir in cream, and cook for 8 to 10 minutes, or until thickened. Add cheese, stirring until melted. Whisk in egg yolk until combined; cook for 2 minutes. Stir in salt and pepper. Add pasta, tossng gently to coat. Serve immediately.
Note: Pasta can be cooked ahead of time. Cook according to package directions, drain, and toss with a small amount of olive oil. Store in a rsealable bag or plastic container. Reheat in microwave on High for 1 to 3 minutes before tossing with butter sauce.