Friday, January 14th, 2011 | posted by Monahan's
1 lb. peeled* Maine Shrimp
2 T extra virgin olive oil
2 T butter
1½ T slivered San Remo marinated sundried tomatoes
1 T chopped Italian parsley
1 T dry white wine
1 T lemon juice
4-6 oz. Al Dente fettuccini (we recommend Squid Ink)
Cook pasta according to directions on package. Drain, toss with olive oil, keep warm. Heat olive oil and butter in sauté pan over medium-high heat. When a test shrimp sizzles vigorously, the oil is hot enough. Add the shrimp, turning gently and constantly for about 3 minutes. In the last minute, add the remaining ingredients. Serve immediately over the pasta. Add freshly ground pepper to taste.
* The shell just slips off. No need for a utensil. No need to devein.