Shrimp Scampi with Fettuccine

 

12 oz package Valente Market Fettuccine
4 TBSP. butter
4 TBSP extra virgin olive oil
1 TBSP chopped fresh garlic
2 TBSP chopped fresh parsley
¼ cup fresh squeezed lemon juice
¼ cup white wine
½ cup pasta water
1 lb. peeled, deveined raw shrimp

 

Cook pasta in rapidly boiling salted water and drain.  Place in a serving dish.

In a sauté pan melt butter with olive oil on medium heat. Add the garlic and before it begins to brown, add the white wine and cook off the alcohol.  Add fresh shrimp and cook for 1 minute and turn over and cook until shrimp is bright pink, about 1 minute.  Add lemon juice and fresh parsley.  Toss over pasta.

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Asian Shrimp Stir Fry

 

 

 

 

 

 

 

 

 

 

12 oz. package Valente Market Linguine

 2 TBSP sesame oil

1 TBSP vegetable oil

3 TBSP vinegar

4 TBSP soy sauce

1 TBSP sugar

1/2 tsp ground pepper

1 green bell pepper, sliced

1 red bell pepper, sliced

1 bunch green onions, chopped

8 oz fresh mushrooms, sliced

8 oz fresh snow peas

12 oz raw peeled shrimp

3 TBSP toasted sesame seeds for garnish

Cook pasta in plenty of rapidly boiling, salted water. Drain. Set aside.

Preheat oil in a wok or large skillet. Stir fry remaining ingredients except sesame seeds until shrimp is cooked through. Toss pasta with vegetables. Garnish with sesame seeds. Serve immediately.

 

Serves 4