You can go fancy or casual with this weeknight seafood classic, and it is a fast fix, too. Editor's note: some of you may be wondering why I always suggest (with an asterisk*) Kerrygold butter. I demonstrated it against Costco butter, and there was zero comparison as to the quality!!
(serves 6)
2 T. Kerrygold* butter
2 lbs. uncooked shrimp (31-40 per lb.) peeled, deveined, and tails removed*
2 garlic cloves, minced
1/2 cup white wine or chicken broth
2 cups shredded Monterey Jack cheese
2 T. minced fresh flat-leaf* parsley
Hot cook linguine
6 lemon* crowns*
Preheat oven to 350. In a large skillet, heat butter over med.-high heat; sauté shrimp and garlic just until shrimp turn pink, 3-5 min. Using a slotted spoon, transfer to a greased 11x7" baking dish. Add wine to skillet; bring to a boil. Cook until liquid is reduced by half.; pour over shrimp. Top with cheese and parsley. Bake, uncovered, until the cheese is melted, 8-10 min. Serve over pasta. Garnish plates with lemon crowns.
"What is beautiful is good, and who is good will soon be the beautiful."
Don't forget to have some FUN, and Happy Friday!!
Love,
MM
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