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Serves 4
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Ingredients:
20 large
shrimp (U-15), peeled, de-veined, butterflied, tail-on
Citrus Herbal
Tea Rub, to coat
4 cloves garlic, sliced
1 tablespoon ginger
1 pound blanched angel hair pasta
1/2 cup white wine
1/2 cup heavy cream
1 cup fresh peas, (can use frozen)
1 red bell pepper, 1/4 inch dice
Grapeseed oil to cook
Salt and pepper to taste
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Directions:
Coat
both sides of the shrimp with the Citrus
Herbal Tea Rub. Heat a large, non-stick pan coated with oil
over high heat. Sear the shrimp on both sides (about 2 minutes per
side). Note: the shrimp will not be cooked through. Set the shrimp
aside.
Heat the same pan, coated with oil over high heat and sauté the
garlic and ginger until soft, about 1 minute. Add the pasta and
white wine, toss and cook for 2-3 minutes to allow the wine to
reduce. Add the cream, shrimp, peas and red pepper and cook for
another 2-4 minutes, until heated through. Season to taste with
salt and pepper.
Plating
Divide the shrimp and pasta evenly among four pasta bowls and
serve. |
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