Thursday, October 17, 2013

Shrimp Scampi with a Hint of Lemon

We are headed to Kenya next week with two friends, so to prepare one night they came over to have dinner and plan the trip. Pasta is a great thing to serve when guests are over because you can make a massive amount at one time and it does not take a lot of time to cook. We served this pasta with fresh french bread. Perfect for dipping into the oil left at the bottom of the bowl!

4 servings:
6 garlic cloves
2 lemons, zest and juice
5 Tbs olive oil
1 tsp red pepper flakes
3/4 lb (21-25) medium shrmip
1/4 onion (optional)
3/4 lb linguini
2 Tbs butter
salt, parsley, parsley

Cook the pasta according to directions. While the pasta cooks, combine the pressed garlic,  zest and juice of one lemon, 1 Tbs olive oil, red pepper flakes, and salt and pepper. Add the shrimp and set aside.

Heat the olive oil over medium. Add the diced onion  and  let cook. Separate the shrimp from the marinate, but make sure to keep the marinate! Quickly cook the shrimp and then remove them with the onions. Add the marinate and the rest of the olive oil, the rest of the lemon, butter, and the salt, pepper and parsley. Add the shrimp back with the pasta, toss to combine and serve with a small amount of fresh parsley on top.

This recipe came from Melissa d'Arabian on but we changed most of it because we thought it was too complicated!

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