- Shrimp scampi served
This recipe comes from Betty Crocker’s Cooking Basics cookbook. I was introduced to this one when my husband and I were dating and he was trying to woo me with his home cooking. It worked! This one is a classic. Prepare to be wooed.
Makes 2-3 servings
Cook time: 12 minutes
- 3/4 pound uncooked, peeled and cleaned medium shrimp
- 1 medium green onion
- 2 cloves garlic
- 4 ounces uncooked fettuccine or spaghetti
- 1 tablespoon olive or vegetable oil
- 2 teaspoons chopped fresh basil or 1/2 teaspoon dried basil leaves
- 2 teaspoons chopped fresh parsley or 3/4 teaspoon parsley flakes
- 1 tablespoon lemon juice
- salt and fresh ground pepper to taste
- grated parmesan cheese
- Fill a 3-quart saucepan about half full of water. Add 1/4 teaspoon salt if desired. Cover and heat over high heat until the water is boiling rapidly. While water is heating, continue with the recipe.
- Rinse the shrimp with cool water and pat dry with paper towels. If the shrimp have tails, remove tails with a knife. Peel the green onion and cut into 1/4-inch slices. Peel and finely chop the garlic.
- Once the water is boiling, add the fettuccine and stir to prevent sticking. Heat to boiling again. Boil uncovered 8-10 minutes, stirring frequently, until tender.
- When fettuccine has been cooking for 5 minutes, heat the oil in the skillet over medium heat 1 to 2 minutes. Cook the shrimp, onion, garlic, basil, parsley, lemon juice, salt and pepper in the oil 2 to 3 minutes, stirring frequently, until shrimp are pink and firm. Do not overcook the shrimp or they will become tough. Remove the skillet from heat.
- Drain the fettuccine. Toss fettuccine and shrimp mixture in skillet. Sprinkle with parmesan cheese.
Notes: I sometimes add a bit of white wine to the mix.
