Shrimp Scampi

This recipe makes enough for 4 or 5 people. The following pictures are from making an individual serving. If cutting the recipe, I recommend using a little more garlic and olive oil than the cut amount... but I'm also a garlic fanatic! :-) I usually throw the scampi on top of whole wheat linguine, but any pasta could be used... or it could just be eaten with a side! (Great with broccoli!)

Another side note- this can also be made with the equivalent of chicken as well.

Ingredients
Olive Oil
2 Tablespoons Minced Garlic (or more!)
1 1/2 Lbs of Large Shrimp, Peeled/Deveined
1/2 Cup Minced Parsley
1 Lemon, juiced (Lemon juice can be substituted)
Pasta of choice (Whole wheat linguine recommended)

Combine 1/2 Cup Olive Oil and 1 Tablespoon Minced Garlic in a large skillet. Cook, stirring occasionally, over very low heat until the garlic is golden, about 10 minutes. Do not rush. In the meantime, boil water with a dash of salt and olive oil for pasta and cook as directed.


Increase heat to medium-high and add Shrimp. Cook until the shrimp turn pink on bottom and turn them over. Add ½ Cup minced parsley and 1 Tablespoon Minced Garlic.

Cook until shrimp are firm and pink, about 5 minutes total. Sprinkle with 1 Tablespoon fresh lemon juice (Or more to preference) and minced parsley.

(I usually let the lemon cook down just a little bit.)

Put shrimp, olive oil and all, on top of pasta. Sprinkle with Parmesan cheese if desired. Enjoy!