Jane's Favorite Tested Recipes
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Shrimp Scampi with Topping
| 3-4 garlic cloves, minced |
| ¼ cup butter, melted |
| ¼ cup olive oil |
| 1 pound uncooked medium shrimp, peeled |
| ¼ cup lemon juice |
| ½ teaspoon pepper |
| ¼ teaspoon dried oregano |
| 2 TBSP grated Parmesan cheese |
| 1 TBSP dry bread crumbs |
| 1 TBSP parsley |
| 1 TBSP paprika (optional) |
| 4 ounces angel hair pasta |
In a 10" ovenproof skillet, sauté garlic in butter and olive oil until tender. Stir in shrimp, lemon juice, pepper, and oregano. Cook and stir for 2-3 minutes. Sprinkle with cheese mixture and put under broiler in oven for 1-2 minutes, until nicely browned. Place shrimp on pasta, then mix liquid well to blend and spoon over pasta and shrimp.
NOTE: This is in the October/November 2005 TASTE OF HOME magazine. I buy my shrimp in bags at Sams, so I just took out 20 shrimp to fix for us. Next time I’ll probably just halve the olive oil, lemon juice, butter, and garlic, as it did make quite a bit. I did adjust the measurements on the topping, as it was way too much. I always measure pasta for the two of us by "standing" it on a quarter, which I read somewhere is two ounces. And it is plenty for the two of us. I served this with an Apple-Walnut Salad with Cranberry Dressing, which is elsewhere on this web site.