Garlic Rosemary Shrimp New Orleans

• 1/4 cup olive oil
• 1 head garlic seperated, peeled
• 1 pound shrimp rinsed and dried
• 3 each bay leaves
• 1 teaspoon oregano dried
• 2 tablespoons rosemary leaves fresh, chopped, stems removed
• 1/2 teaspoon red chili peppers crushed and dried
• 1 x salt and black pepper to taste
• 1/2 cup white wine dry
• 1 tablespoon white wine vinegar
• 3 tablespoons lemon juice
• 1 dash nutmeg
• 1 package pasta, fettuccine cooked
• 1 x butter for tossing

1. Heat olive oil in a 12 inch cast iron skillet.
2. Add garlic cloves and saut?
3. 2 minutes over medium heat.
4. Do not brown.
5. Add shrimp and bay leaves; continue to saut?, shaking pan frequently.
6. Follow with oregano, rosemary, crushed red pepper, salt and pepper, toss well.
7. Add the wine, vinegar, and lemon juice; simmer until shrimp is pink and tender and garlic is slightly soft, about 5 minutes.
8. Do not overcook.
9. Before serving, adjust seasonings and sprinkle generously with nutmeg.
10. Serve over pasta tossed with butter and parmesan, with cracked black pepper on the side.

olive oil, garlic, shrimp, bay leaves, oregano, rosemary, red chili peppers, salt, white wine, white wine vinegar, lemon juice, nutmeg, pasta, butter

Taken from recipeland.com/recipe/v/garlic-rosemary-shrimp-new-orle-36129 (may not work)