I had to work last night so I put my husband in charge of dinner. Our daughter was insisting that she could could cook. My husband is one not to argue if someone else wants to cook so he handed her the recipe and observed..When I sat down to eat...Wow, I was impressed. She had such a smile on her face. She was so proud of her accomplishment. She made Lemony Shrimp Scampy over linguine.
This is one of those dishes that looks elegant, taste's wonderful and you can make in less then 15 minutes! We adapted a recipe from Cooking Light Magazine, The cooking light recipe calls for orzo and no vegetables and is good as well.
8 oz of linquine
3 tablespoons of chopped fresh parsley
salt and fresh pepper
1 tablespoon of olive oil
5 tsp butter
1 1/2 lbs of frozen jumbo or large shrimp, peeled, deveined, stems off
2 teaspons minced garlic
5 mini Zucchini's sliced into 1/4 inch rounds.( I really think any vegetable would work so try what your family likes).
3 tables spoons fresh lemon juice
3 tablespoons grated parmasean or romano cheese
1. Cook pasta according to the box, drain, add 1 tsp olive oil, parsley and salt , cover and keep warm.
2. Melt 1 tablespoon of butter in a saute pan. Season shrimp with salt and pepper. Add to pan and cook shrimpt for 2 minutes or until done. Repeat until all the shrimp is almost cooked.
3. Melt remaining butter in the pan, add garlic and zucchini and cook about 1 minute. Do not let the garlic brown so keep stirring to prevent this. Stir in Shrimp, juice and some fresh pepper, cook 1 minute or until zucchini and shrimp are cooked.
4. Pour the shrimp on top of the pasta and toss gently.
5. Sprinkle with the cheese and serve.
The Kids gobbled this up!!! Not one thing was left to eat.. I think the lemony taste works for them. Let us know what you think.
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