Shrimp Scampi
olive oil
6 garlic
cloves, minced
Juice from 1
lemon
Fresh parsley
sprigs
About 48
medium size shrimp
1 cup
chicken broth
2 cups milk
or heavy whipping cream
2 Tbsp.
butter
Red pepper
flakes
Salt and pepper
Rinse shrimp
and pat dry. Season both sides with ½ tsp.
salt and ¼ tsp. pepper. Add pasta to
boiling, salted water and cook until al dente, 9-10 minutes. Drain in colander
and return to pan tossing with 1 Tbsp. olive oil to prevent sticking. Meanwhile, heat 1 Tbsp. olive oil in large,
non-stick frying pan. Cook shrimp in hot pan until golden brown, about 2
minutes; flip and cook 1 more minute.
Remove from pan. Heat 1 Tbsp.
olive oil in the same frying pan and cook garlic, stirring constantly for 30
seconds. Add chicken broth and lemon
juice and cook until reduced down to half. Add cream or milk and cook until
thickened, about 3-4 minutes. Add shrimp
and some of the parsley and cook one more minute. Remove from burner and swirl
in butter and season with ½ tsp. salt, ¼ tsp. pepper and ¼-1/2 tsp. red pepper
flakes. Pour sauce and shrimp into pot of pasta and toss together until pasta
is completely coated. Garnish with
remaining chopped parsley. Serves 6.
I read this in preparation for the Easter season. It really isn't a book but more like a pamphlet. It was an enlightening description of the last week of the life of Jesus Christ. I'm so grateful for the life of this man!
No comments:
Post a Comment