Scampi Butter
Makes about 3/4 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
1/2 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.
Fettuccine with Scampi:
Melt 1/4 cup of the butter in a sauté pan over medium high heat, then add 1 pound peeled and deveined raw prawns. Cook until prawns 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.