Yield: 1 servings
Measure | Ingredient |
---|---|
6 \N | Jumbo shrimp |
\N \N | Oil |
\N \N | Garlic |
\N \N | Linguini |
\N \N | Fresh garden vegetables |
\N \N | Seasoning salt |
\N \N | Flour |
\N \N | Pimienta butter |
1 pounds | Butter |
⅛ cup | White wine |
1 teaspoon | Garlic |
1 teaspoon | Black pepper |
1 teaspoon | White pepper |
1 teaspoon | Crushed red pepper |
1 teaspoon | Chili pepper |
1 tablespoon | Finely diced red and green bell pepper |
1 tablespoon | Finely minced jalapeno |
TO MAKE PIMIENTA BUTTER YOU
Butterfly shrimp to lightly bread. Heat oil in skillet , add shrimp. Cook till lightly browned. Add fresh julienned vegetables, toss lightly. Add cooked pasta and toss till well heated. Add 2 oz. pimienta butter and toss again till well coated. Serve.
Pimienta Butter:
Add all ingredients into mixing bowl, whip on high till well blended.
Refrigerate overnight.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.