Scampi Butter

Makes about ¾ cup

3 large cloves garlic, peeled
1 small shallot, peeled
2 tablespoons fresh parsley leaves
1 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
¼ pound (½ cup) unsalted butter, room temperature
Dash cayenne or paprika

In a food processor or by hand, finely chop the garlic, shallot, parsley and zest. Mix in the lemon juice and butter until thoroughly combined, then season to taste with salt, pepper, and parka or cayenne. Use at once or store in the refrigerator until ready to use.

To make Fettuccine with Scampi, melt ¼ cup of the butter in a sauté pan over medium high heat, then add 1 pound peeled and deveined raw shrimp. Cook until shrimp are pink and opaque. Serve over 1 pound fettuccine that has been cooked, drained, and tossed with 3 tablespoons of the scampi butter. Serves 6-8.



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© 2014 The Chopping Block Cooking School