Shrimp Picatta by Zest's Ashley Hotchkiss
About Ashley and Zest Eat and Drinkery:Zest Eat and Drinkery executive chef, Ashley Hotchkiss, worked for about five years as a private chef in the Caribbean. She gets her influence from all over the world. Zest is offers up fresh fish every Friday and prime rib on Wednesday. They also serve up a variety of other nightly specials.
Zest is located at 4000 W. Interstate 40. For reservations, call 806-352-1498. -->
By: Meaghan Collier
Updated: March 24, 2011
Shrimp Picatta
by Ashley Hotchkiss
8 ounces cooked pasta (linguini, fettuccini or spaghetti)
5 shrimp, peeled and de-veined
3 large, whole artichokes
1 tablespoon minced garlic
1 tablespoon capers
2 ounces mushrooms (white button or crimini)
Juice of 1 whole lemon
3-4 ounces white wine
1 tablespoon flour
3 tablespoons cold, unsalted butter
salt and pepper to taste
In a very hot skillet, saute mushrooms, shrimp, garlic, capers and artichoke hearts until the shrimp start to turn opaque. Add salt, pepper, and flour to coat vegetables and shrimp. After the flour is browned lightly, add the pasta, lemon juice, and white wine. Toss the pasta in the mixture until it is warmed through. Turn off the heat and add the butter. Turn the pasta in the pan until the butter is melted and the sauce turns creamy.
Garnish with shredded parmesan and lemon wheel.
About Ashley and Zest Eat and Drinkery:
Zest Eat and Drinkery executive chef, Ashley Hotchkiss, worked for about five years as a private chef in the Caribbean. She gets her influence from all over the world. Zest is offers up fresh fish every Friday and prime rib on Wednesday. They also serve up a variety of other nightly specials.
Zest is located at 4000 W. Interstate 40. For reservations, call 806-352-1498.
by Ashley Hotchkiss
8 ounces cooked pasta (linguini, fettuccini or spaghetti)
5 shrimp, peeled and de-veined
3 large, whole artichokes
1 tablespoon minced garlic
1 tablespoon capers
2 ounces mushrooms (white button or crimini)
Juice of 1 whole lemon
3-4 ounces white wine
1 tablespoon flour
3 tablespoons cold, unsalted butter
salt and pepper to taste
In a very hot skillet, saute mushrooms, shrimp, garlic, capers and artichoke hearts until the shrimp start to turn opaque. Add salt, pepper, and flour to coat vegetables and shrimp. After the flour is browned lightly, add the pasta, lemon juice, and white wine. Toss the pasta in the mixture until it is warmed through. Turn off the heat and add the butter. Turn the pasta in the pan until the butter is melted and the sauce turns creamy.
Garnish with shredded parmesan and lemon wheel.
About Ashley and Zest Eat and Drinkery:
Zest Eat and Drinkery executive chef, Ashley Hotchkiss, worked for about five years as a private chef in the Caribbean. She gets her influence from all over the world. Zest is offers up fresh fish every Friday and prime rib on Wednesday. They also serve up a variety of other nightly specials.
Zest is located at 4000 W. Interstate 40. For reservations, call 806-352-1498.
