Ingredients
2
tablespoons extra-virgin olive oil
⅓
cup blanched and roasted hazelnuts, chopped (see Tip)
Salt and black pepper
¼
cup unsalted butter
½
cup finely chopped shallot (from 1 large shallot)
3
garlic cloves, minced
1 ½
pounds peeled, deveined large shrimp (tails left on)
1
tablespoon lemon juice
2
tablespoons chopped parsley
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.