1/3 c Olive oil
4 lg Cloves garlic; more or less
-to taste, minced
1 ts Dill
1/2 Stick butter
1/2 c Dry white wine
1 1/2 lb Medium shrimp; peeled and
-deveined
8 c Water; for boiling shrimp
1 lb Pasta – capellini or
-linguini
1 pn Salt; to taste
1 pn Fresh-ground black pepper;
-to taste
2 sm Red chilies; dried, split
3 tb Lemon juice
1 tb Lemon zest
3 tb Fresh parsley; chopped
Boil water. Immerse shrimp with shell on; cook 2 – 3 minutes until pink.
Remove and drain. Let shrimp cool, peel and devein. Split shrimp
lengthwise, but leave tail attached (Butterfly).
Bring water to boil in large kettle, add 1 tablespoon of olive oil. Begin
cooking pasta when water is at a rolling boil.
In a large skillet, over medium heat, add remaining olive oil and saut?
split chiles and garlic. Remove pepper pieces when garlic is golden; add
butter. As soon as the butter is melted, add dill and wine.
Add the shrimp. They will reheat and finish cooking very quickly. The pasta
and shrimp should finish cooking about the same time. Drain pasta. Toss
shrimp with pasta, add lemon juice, zest and parsley. You could also serve
the shrimp over the pasta instead of tossing.
Serve with crusty Italian bread, peas and white wine!
NOTES : Shrimp in a butter-rich, garlic, lemon and white wine sauce; served
with pasta. Italian favorite based on the Greek origin.
Yields
4 Servings