Lemony Shrimp Scampi
Salt and Pepper
¼ pound angel hair pasta
2 tbsp, olive oil
1 pound large or jumbo shrimp, peeled and deveined
6 tbsp. unsalted butter
3 cloves garlic, minced
Juice of 1 lemon (plus lemon wedges for garnish)
2 tbsp. chopped fresh flat-leaf parsley
- In a large pot, cook pasta according to directions, drain and set aside.
- Meanwhile, in a large skillet, heat butter over medium high heat. Add shrimp and cook briefly. Toss before adding the garlic, lemon juice, salt and pepper to taste and parsley. When shrimp is opaque through, it is done.
- Add the pasta to the pan and toss to combine and warm, and serve. Garnish with lemon wedges.
Source: Adapted from Martha Stewart’s Everyday Food
Copyright © 2001-2012 by The Still Waters Group
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