Shrimp Scampi

I start culinary school tomorrow!  I'm really excited.  I'm taking Principles of Food Production and Bakeshop Production, and online I'm taking Nutrition, Safety and Sanitation, and Intro to Baking Science.  So, a pretty basic first semester. I'll keep you posted on how classes go.

I chose to make this shrimp scampi the other night because its easy and delicious. A good school-night recipe, perhaps :)  This is adapted from one of my mom's recipes:

Shrimp Scampi

 

2 pounds fresh jumbo shrimp

1 medium onion, finely chopped

7 cloves garlic, minced

1/2 cup butter

zest and juice from one lemon
1/4 cup white wine
1/2 teaspoon dried tarragon

1/2 teaspoon steak sauce

1/2 teaspoon Worcestershire sauce

1/4 teaspoon Tabasco

1 pound hot cooked fettuccine

chopped fresh parsley, about 1/4 cup

Peel and devein shrimp.  Melt butter in large skillet.  Add onion and garlic, and saute over medium heat, stirring constantly, about 4 minutes.
 

Add lemon juice, zest and next 5 ingredients.  Adjust flavors to your liking.  Bring to a boil; add shrimp.

Cook shrimp, stirring constantly, 3 to 5 minutes or until shrimp turn pink.  

Season with salt and pepper and adjust lemon juice if desired.  Add parsley.  Toss with cooked fettuccine.