Margarita Shrimp With Fettuccine – Bon Appetit

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Servings: 2 Difficulty: Advanced
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A vibrant tequila-marinated shrimp dish served over pasta with a rich lemon-ginger wine sauce.
Margarita Shrimp With Fettuccine - Bon Appetit recipe image
Margarita Shrimp With Fettuccine - Bon Appetit recipe image
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Margarita Shrimp With Fettuccine – Bon Appetit

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 255.0

Description

This elegant yet approachable dish features shrimp marinated in tequila and lemon, then pan-seared until tender. The star is the luxurious sauce: a reduction of white wine, fresh ginger, garlic, and butter, finished with bright lemon notes. Served over al dente fettuccine, it offers a perfect balance of savory, citrusy, and creamy flavors. Ideal for a romantic dinner or a special weeknight treat, this recipe brings restaurant-quality Italian flair to your home kitchen without excessive complexity.

Ingredients

Directions

  1. Mix shrimp, tequila, and lemon juice in a medium bowl.
  2. Cover and refrigerate for 2 hours.
  3. Drain shrimp, discarding the marinade.
  4. Whisk eggs and 2 tablespoons water in a medium bowl; season with salt and pepper.
  5. Heat olive oil in a heavy large skillet over medium heat.
  6. Dip shrimp into egg mixture, then coat in flour, shaking off excess.
  7. Place shrimp in skillet and sauté until pink and cooked through, about 2 minutes per side.
  8. Transfer shrimp to a plate lined with paper towels to drain; discard oil in skillet.
  9. In the same skillet, melt 1/4 cup butter over medium heat.
  10. Add lemon slices and green onions; sauté for 3 minutes.
  11. Add ginger and garlic; sauté for 2 minutes.
  12. Stir in 1 teaspoon flour.
  13. Gradually mix in white wine; boil until reduced to a glaze, about 2 minutes.
  14. Add remaining 1/4 cup butter and whisk until melted.
  15. Discard lemon slices.
  16. Return shrimp to skillet and heat through.
  17. Meanwhile, cook fettuccine in a large pot of boiling salted water until just tender but still firm to the bite.
  18. Drain pasta.
  19. Divide pasta between plates.
  20. Top with shrimp.
  21. Pour sauce over shrimp and pasta.
  22. Sprinkle with chopped fresh dill and serve.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 255.0kcal
% Daily Value *
Total Fat 2.1g4%
Saturated Fat 0.3g2%
Cholesterol 456.0mg152%
Sodium 939.0mg40%
Total Carbohydrate 0.6g1%
Dietary Fiber 0.0g0%
Sugars 0.6g
Protein 60.0g120%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Leftovers should be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the shrimp.

If tequila is unavailable, substitute with dry white wine or orange juice for a non-alcoholic version. Fresh ginger can be replaced with 1/2 teaspoon ground ginger, though fresh is preferred for brightness.

Ensure shrimp are deveined before marinating. Do not skip the step of discarding the oil before making the sauce, as this prevents the sauce from becoming greasy.

Keywords: shrimp, fettuccine, tequila, margarita, lemon, ginger, garlic, wine sauce, italian pasta, seafood, dinner, bon appetit, pan-fried, marinated, dill, green onions, quick meal, date night
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