Tuesday, March 6, 2012

for dinner tonight...

over the weekend i read this recipe for shrimp scampi in coastal living magazine, so we're having it for dinner tonight... along with some texas toast...do you love texas toast like i do?..

  • 8 ounces linguine
  • 3 tablespoons extra virgin olive oil, divided
  • 1 pound large shrimp, peeled and deveined
  • 6 tablespoons unsalted butter
  • 6 garlic cloves, minced
  • 1/4 teaspoon dried crushed red pepper
  • 1/4 cup coarsely chopped fresh parsley
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon salt


1. cook pasta in boiling salt water according to package; drain.

2. heat 1 tablespoon oil in large nonstick skillet over medium-high heat. add half the shrimp, and cook 1 minute on each side or until opaque. transfer the shrimp to a plate, cover and keep warm. repeat with remaining shrimp.

3. melt butter over medium heat in smae skillet. add remaining oil, garlic, red pepper; sautee 3 minutes or until garlic starts to brown. stir in cooked shrimp, parsley, lemon zest & juice, and salt. cook 1 minute.

4. add pasta. and cook 1 minute or until hot, tossing constantly, serve immediately.

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