This one of Hubby’s favorite recipes that I make. It creates a scampi that is lighter than the kind you get at the restaurant but still gives you that garlic, buttery flavor that everyone loves. His exact words the first time I made it: “its not greasy like the regular kind. I thought I liked greasy, but I really like this. Can you make it tomorrow?” To which I gave a resounding no and told him that we were having grilled cheese the next day. He was not pleased, but I do make an effort to produce this whenever shrimp is at an OK price. If it isn’t, I substitute chicken breast sliced thin. You can’t ever go wrong with chicken….unless you were expecting shrimp :o)
Let’s get down to business, shall we?
3/4 pound of pasta(any kind you like)
1 pound shrimp, peeled, deveined, and tales off
(if using chicken, slice one whole chicken breast into thin strips, about 1/8th inch)
1/3 cup died parsley(1/2 cup of fresh if you have it)
3 tablespoons butter(or margarine)
2 tablespoons olive oil
2 tablespoons chopped garlic
1 1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp red pepper flakes
zest of half a lemon
juice of one whole lemon
Cook pasta as per directions on the box.
Melt butter and olive oil over medium-low heat in a sauté pan. Add garlic, and sauté for one minute.
Add the shrimp, salt and pepper and sauté until shrimp has just turned pink, about 5 minutes, stirring often.
(If making it with chicken, add chicken, salt and pepper to pan and cook about 7 minutes or so, until the chicken is cooked all the way through).
Remove from heat, add parsley, lemon zest, lemon juice and red pepper flakes. Toss to combine.
When pasta is done, drain and add pasta back to pot. Top with sauce and shrimp(or chicken), toss well and serve ASAP.