From "True Grits...Tall Tales and Recipes from the New South," provided in cooperation with your DailyInbox newsletter.
INGREDIENTS:
6 tablespoons melted butter or margarine
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
4 cloves of garlic
1/2 teaspoon salt
2 teaspoons lemon pepper
1-1/2 to 2 pounds medium shrimp, peeled, deveined
3/4 cup whipping cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
9 ounces fresh pasta, cooked, drained
2 tablespoons chopped fresh parsley
TO PREPARE:
Process the butter, basil, parsley, garlic, salt and lemon pepper in a food processor until blended. Pour over shrimp in a shallow dish, tossing to coat.
Marinate, covered, in the refrigerator for 1 hour, tossing occasionally. Drain, reserving the marinade.
Saute the shrimp in a skillet sprayed with nonstick cooking spray until the shrimp turn pink. Remove the shrimp to a bowl.
Add the cream, Parmesan cheese and reserved marinade to the skillet; mix well.
Cook over medium heat until heated through, stirring constantly. Stir in the shrimp. Add salt and pepper; mix well.
Serve over the pasta; sprinkle with the parsley.
INGREDIENTS:
TO PREPARE:
Process the butter, basil, parsley, garlic, salt and lemon pepper in a food processor until blended. Pour over shrimp in a shallow dish, tossing to coat.
Marinate, covered, in the refrigerator for 1 hour, tossing occasionally. Drain, reserving the marinade.
Saute the shrimp in a skillet sprayed with nonstick cooking spray until the shrimp turn pink. Remove the shrimp to a bowl.
Add the cream, Parmesan cheese and reserved marinade to the skillet; mix well.
Cook over medium heat until heated through, stirring constantly. Stir in the shrimp. Add salt and pepper; mix well.
Serve over the pasta; sprinkle with the parsley.
SERVES: 6
