Buttery Shrimp Scampi with Linguine

Republishing from May 1, 2008. Thought I’d bring back a few old ones…..

Just because we get our beef free doesn’t mean we don’t splurge on some shrimp scampi every now and then!  My family (except me) LOVES, LOVES shrimp.  This is a super FAST meal to make, in fact, I would put it in the 30-minute category, if I had one.

FUN FACT: Amercians use 5 times the amount of water that Europeans use.  Can you believe that druing a 5-minute shower, we use 25 to 50 gallons of water!  HOLY COW!  Okay, recipe time…

INGREDIENTS:

• 1/2 cup butter
• 5 cloves garlic, minced
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley –I had to use dried..it’s all I had.
• 6 ounces or so of Linguine  (My mom uses Angel Hair pasta, so use what you have.)
• 1 pound medium shrimp, peeled, deveined

I actually doubled everything because I made 2lbs of shrimp so always adjust measurements according to your family size.

DIRECTIONS:

Prepare Linguine according to package directions, drain.  Place butter, garlic, lemon juice, and parslet in a medium skillet.  Cook uncovered over medium-high heat about 4 minutes, or until butter is melted.  Add shrimp; stir to coat well.  May season with Cajun seasoning to taste, if desired.  Cook until shrimp turn pink and crul slightly.  Don’t overcook.  Remove from heat and let sit.  You can either add the linguine into the shrimp mixture or you can serve seperately.  I mixed it.

Ooops, I forgot to put the linguine in the picture…sorry ’bout that!

Go ahead and prepare the linguine and set aside.

GARLIC TIME: It’s recommended that while mincing, add a bit of salt to keep the garlic from sticking to you.

Now it’s saute time with the garlic, butter, and parsley!  It really didn’t look as green as it does  in the picture.  Sorry, my kitchen lighting is terrible!

ADD SHRIMP:)

VIOLA!  It’s all done folks.  Now serve:)

I needed a filler so I served with so yummy mash potatoes….that link won’t work until tomorrow;)