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“This is my version if shrimp scampi. All my guest say it's as good or berrer than Carrabas. For a large group serve it in a large bowl family style rather than making individual orders. I prefer the fresh frozen shrimp with the shells on rather than the frozen pealed and deviined, which have a preservative added taste. The recipe is for one serving you can bump it up”
READY IN:
52mins
SERVES:
1
YIELD:
1 bowl
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat saute' pan medium high and add olive oil and minced garlic but dont let the garlicburn, afer a minuet add the shrimp and cook about two minuets each side. Deglaze the pan with the wine, add lemon juice and reduce by half. Turn OFF the heat and add the chefs butter when melted toss with warm pasta, top with grated parm if desired and serve.

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