Monahan's Maine Shrimp and Sundried Tomatoes with Pasta

Friday, January 14th, 2011 | posted by Monahan's

Serves 2
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.

2 Responses to “Monahan's Maine Shrimp and Sundried Tomatoes with Pasta”

1. The Bright Side of January: Maine Shrimp are Here! | Monahan's Seafood Market | Fresh Whole Fish, fillets, shellfish, recipes, catering & lunch counter says:

   January 14, 2011 at 9:17 am

   [...] has some great recipes: Open face Scandanavian sandwich with hard boiled egg and fresh dill on rye, stir-fried with herbs and sun dried tomatoes over linguini, Sesame stir fry over rice. We now make Maine shrimp po, boys and shrimp rolls , ceviche Thai [...]
2. Monahan's Maine Shrimp and Sundried Tomatoes with Pasta … » Your Recipe Database says:

   January 14, 2011 at 11:53 am

   [...] the rest here: Monahan's Maine Shrimp and Sundried Tomatoes with Pasta … Related Posts:The Bright Side to a Gray January Day – Monahan's Seafood Market Our [...]