East Alabama Living Spring 2022 Issue

agricola Law
SHRIMP AND PASTA
Dee Dee Harper
“You’ll end up adding your own touches, like sherry or
white wine, Parmesan or even the tiniest little pinch of
tarragon,” says Dee Dee.
. . . .
. . .
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4-5 servings linguine, angel hair or spaghetti noodles
1/2 large red bell pepper, chopped
1/2 small green bell pepper, chopped
3 cloves minced garlic (or California blend garlic
powder)
3 Tbsp. olive oil
1 large Vidalia onion, coarse chopped
1/2 can chicken stock or broth
1 lb. fresh or frozen medium or large shrimp,
raw, peeled, deveined
3/4 cup half and half
Green onions, chopped
Chives, chopped, optional
1/2 stick butter
Cook pasta in salted water 10-14 minutes to desired
consistency. Drain and set aside, keeping warm.
Sauté bell peppers and garlic in olive oil, adding
onions after 2 minutes. Cook until onions are
transparent.
Add broth and shrimp, cooking only until shrimp
start to turn pink. Add cream and green onions,
stirring until shrimp are cooked through and
mixture is creamy. Stir in chives and butter.
May be served over individual portions of pasta
or mixed with pasta for a buffet.
SHRIMP SCAMPI
Chef Greg Thompson of Gourmet Tiger
1 Tbsp. oil
¼ cup diced yellow onion
1 Tbsp. minced garlic
1 lb. 26/30 count shrimp, peeled and deveined
3/4 cup diced tomatoes
1/2 cup dry white wine
4 Tbsp. butter, at room temperature
1 Tbsp. minced fresh parsley
1 lemon
1 tsp. sea salt
1/2 tsp. ground white pepper
1 lb. dry pasta, cooked, not rinsed
In a saucepan over medium-high heat, add oil.
Allow oil to warm until hot. Once heated, reduce
heat to medium, and then add onions and garlic.
Cook for 1 minute and stir with a wooden spoon
to heat evenly.
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