Monday, June 18, 2012

Shrimp Scampi

I caught a good sale this week on fresh, wild caught Gulf shrimp. I wanted to make shrimp scampi but I have never made it before. So I looked at a few different recipes, used them as a guide, and came up with what Jesse called the best shrimp scampi he's ever eaten :) I wish I had fresh parsley, but that's the only change I'll make next time!


8 oz penne, cooked
6 tbsp butter
5 tbsp olive oil
8 cloves garlic, minced or pressed
2 lbs peeled and deveined shrimp
1 large lemon, zested and juiced
1 tbsp parsley flakes or 3 tbsp fresh parsley, chopped
Salt and pepper
Parmesan cheese, shredded or grated (1/4 to 1/2 cup)

Heat butter and oo over medium low heat until the butter is melted. Add garlic and cook for 1 minute. Add shrimp and cook until barely done, stirring often. Remove from heat and stir in lemon zest and juice, parsley, and salt and pepper. Use slightly less salt than you think - the parmesan is salty! Add 1/4 c. parmesan and stir to melt. Add more parmesan to thicken if needed. Stir in pasta.

1 comment:

  1. Definitely a keeper! Rather than penne I will use, most likely, summer squash "pasta"...this looks absolutely delicious!