These wonderful flavors bring out the succulence of shrimp and you'll look like a gourmet chef with this simple recipe. All the ingredients compliment each other and you can get creative with different types of pasta...there are no limits!!
Lemon Sherry Shrimp
by Linda Annunziata
½ cup olive oil
3 cloves garlic
½ teaspoon basil
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
2 cups chicken or vegetable stock
1/2 cup of fresh chopped parsley
4 tablespoons of lemon juice
1 cup of Sherry
1.5 - 2 pounds fresh shrimp
1 pound of linguini or fettucine
Boil pasta, drain and rinse well with cold water. Set aside for later
Combine ½ cup of chicken stock, ½ cup sherry, lemon juice, parsley, salt, red and black pepper in a bowl and marinate the shrimp for about an hour.
In a large deep skillet, heat the olive oil slowly on low flame and add fresh garlic. Remove the skillet from the burner before the garlic begins to brown - allow to cool slightly. Return the skillet to a medium flame and pour the liquid marinade into the skillet, without the shrimp, and bring to a boil. Then lower the flame and place the shrimp into the liquid and cook only until the shrimp turns pink.
Remove shrimp and cook the liquid for another 3 or 4 minutes on a low boil, adding the remainder of the sherry. On a very low flame, toss the pasta into the liquid, adding the remainder of the chicken stock as needed. Add shrimp and toss, serve with parsley garnish.