Shrimp Scampi With Lime Pepper Vegetables And Pasta
- Yield: 8 servings
Ingredients
- 1 lb bowtie pasta
- 2 lb peeled & deveined raw shrimp, 30 to 40 count
- 1/4 cup butter
- 2 green bell peppers, 1/2-inch julienne
- 2 cup radishes, 1/4-inch slices
- 1 lb (4 cups) button mushrooms, 1/4-inch slices
- 3 tbsp Durkee® Lime Pepper Seasoning
- 2 tbsp white wine
- 1/4 cup butter
- 2 tsp Durkee® Garlic, Minced
- 2 cup white wine
- 1 cup chicken stock
- 1/2 cup butter
- 6 oz (1 1/2 cups) queso fresco cheese
- 2 green onions, sliced
Directions
- Cook pasta according to package directions. Drain. Rinse shrimp and pat dry.
- Heat 1/4 cup butter over medium-high heat in large skillet. Add peppers, radishes, mushrooms and 1 tablespoon seasoning; sauté 3 to 5 minutes.
- Add 2 tablespoons wine and heat an additional minute. Remove vegetables and keep warm.
- Melt 1/4 cup butter in the skillet until hot. Add shrimp, 2 tablespoons seasoning and garlic; sauté 5-7 minutes until shrimp is pink. Remove from skillet and keep warm.
- Add 2 cups wine and stock to skillet; heat over high heat until liquid is reduced by 3/4. The sauce should be slightly syrupy. Add remaining 1/2 cup butter and heat until melted.
- Toss pasta, vegetables and shrimp. Pour sauce over top and stir in cheese. Sprinkle with green onion. Serve immediately.
