Ingredients
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2
tablespoons extra-virgin olive oil
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⅓
cup blanched and roasted hazelnuts, chopped (see Tip)
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Salt and black pepper
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¼
cup unsalted butter
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½
cup finely chopped shallot (from 1 large shallot)
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3
garlic cloves, minced
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1 ½
pounds peeled, deveined large shrimp (tails left on)
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1
tablespoon lemon juice
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2
tablespoons chopped parsley
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Baguette or egg noodles, for serving
Preparation
- In a 12-inch skillet, heat oil over medium. Add hazelnuts and cook, stirring frequently, until the nuts smell toasty and are deep golden, about 2 minutes. Using a slotted spoon, transfer the nuts to a paper towel-lined plate. Season with salt and pepper.
- Add butter and shallot to the skillet, and cook, stirring, until shallots are golden and butter is browned, about 3 minutes. Stir in garlic, then add shrimp. Season with salt and pepper, and cook, stirring occasionally, until shrimp turn opaque and light golden, 4 to 5 minutes. Stir in lemon juice and parsley.
- Transfer shrimp to a serving platter and spoon over any pan sauces. Top with the toasted hazelnuts and serve with crusty bread or over egg noodles.
Dining and Cooking