Wednesday, September 16, 2009
Day 3 of the 5 ingredient challenge graced our table with this dee-licious Shrimp Scampi. With an afternoon spent entertaining three 5-year old girls (and one tag-a-long toddler), washing windows, and yard work, I was ready for a quick, easy, garlic-laden comforting dinner. This Shrimp Scampi served over whole wheat pasta was just what the doctor ordered.
For the sauce you need butter, garlic, lemon juice, and hot sauce. Melt the butter in a skillet, saute the garlic until golden, then add the lemon juice and hot sauce.
Now toss in the shrimp and cook for a few minutes until...
the shrimp are all curled up nice and pink.
We tossed our scampi with some whole wheat pasta. I followed the recipe to begin with, but upon tasting the shrimp and sauce, they lacked the garlicky, buttery-ness that I prefer my scampi to possess. I had to play with it a bit, adding more butter and then more garlic, a little salt, and then finally I caved and broke the "5 ingredient rule" and stirred in some Parmesan. And then it was perfect. We ate this with garlic bread and broccoli. YUM!
1 1/2 lbs. medium raw shrimp, peeled and deveined
1 stick butter
5 cloves garlic, minced
2 tablespoons lemon juice
hot sauce, to taste
1/2 cup grated Parmesan cheese, if desired
pasta, cooked according to package directions
1. Melt butter and saute garlic. Add lemon juice, salt and a few dashes of hot sauce.
2. Add shrimp. Cook and stir until shrimp are pink. Stir in Parmesan.
3. Toss with hot cooked pasta.