Need a SUPER fast, easy, and affordable dinner?
This is it, my friends.
When I got home from a work event last night at 8:30, I was starving. The word "shellfish" had been mentioned, and I wanted shrimp.
I always want butter and pasta, so the choice was easy.
This is almost too easy to call it a recipe, but I hope you enjoy!
Lemon and Butter Shrimp Scampi
1 stick of butter, plus 2 tablespoons
4 cloves garlic
A handful of dried parsley
30ish frozen shrimp - de-veined and peeled with the tails off
(I used half of one of the "salad size" frozen shrimp bags from Target - this is really adjustable)
1 lb linguine or fettucine pasta
1/2 cup shaved or shredded Parmesan
Cajun seasoning (optional)
Chopped fresh parsley for garnish
1. Start water boiling for pasta - when boiling, add pasta and boil according to package instructions until done.
2. In a small saucepan, melt 1 stick of butter. While it's melting, chop garlic and add to butter, then add dried parsley and juice of half the lemon. Simmer on low.
3. Put 1 tablespoon butter in a large saute pan (I like these from Rachel Ray) and throw in frozen shrimp. That's what makes this so fast - you don't even really have to thaw the shrimp.
4. Since the shrimp is frozen, it's going to produce some liquid. In 3-5 minutes, pull shrimp off the burner and drain the liquid in a colander. Put shrimp back in pan, add another tablespoon of butter, then add salt, pepper, garlic powder, and, if you like a little kick, Cajun seasoning to taste. Cook shrimp until pink in color and mostly opaque.
5. Drain pasta, then toss into pan with shrimp, turn pan to low. Pour on butter sauce and toss. Slice up the other half of the lemon very thinly and add to pan, along with parmesan. Toss and saute for an additional 1-2 minutes, then remove from heat and add chopped fresh parsley.