Gamberetti Di Mare with Linguini

By Shash

Ingredients

• 1 Cup Butter
• 4 Cloves Garlic, chopped or minced
• 2-1/2 Tablespoons Fresh Parsley, chopped
• 2-1/2 Tablespoons Fresh Chives, sliced
• 1-1/2 Tablespoons Brandy
• Couple of Dashes Each of Ground Cloves and Nutmeg
• 2 Lbs. Shrimp
• 1 Lb. Fresh Mushrooms, sliced
• 4 Medium Tomatoes, cut in wedges
• 1 Large Red Bell Pepper, cut in strips
• 2 Tablespoons Flour mixed with 2 additional Tablespoons of softened butter
• 3 Tablespoons Dry Vermouth

Preparation

Step 1

Melt butter in a skillet, stir in garlic, parsley, chives, brandy, cloves and nutmeg. When bubbly, add in shrimp, mushroom, tomatoes and peppers. Saute until shrimp is cooked. Remove everything from the liquid with a slotted spoon. Add flour/butter mixture and stir until there are no lumps and it's well-blended. Stir in vermouth and cook on high heat for just a few minutes. Reduce heat, add back the other ingredients and simmer approx 3-5 minutes until everything is heated.

Serve over linguini or angel hair.