Prep 30 mins
Cook 3 mins
This is verbatim from the Betty Crocker Cookbook. I prefer using multiple color onions to give it a little flair, serving it over pasta, and with a green vegetable. Scampi is a term often used in restaurants to describe a dish made with large shrimp that are prepared with garlic, oil or butter, then broiled in a shallow ramekin. This easy version is cooked in a skillet.
- 1 1⁄2 lbs medium shrimp, uncooked and in shells
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley
- 2 tablespoons lemon juice
- 1⁄4 teaspoon salt
- 2 medium green onions, thinly sliced (2 tablespoons)
- 2 garlic cloves, finely chopped
- grated parmesan cheese, if desired
- Peel shrimp, removing tails. Make a shallow cut lengthwise down back of each shrimp; wash out vein (devein).
- Heat oil in 10-inch skillet over medium heat. Cook shrimp and remaining ingredients except cheese in oil 2 to 3 minutes, stirring frequently until shrimp are pink and firm; remove from heat. Sprinkle with cheese.
This had tons of flavor without the fat! Thanks, I'm adding it to my menu.
Easy and Excellent....doesn't get much better than this :)
This recipe is absolutely wonderful. I am not much of a chef at all. As a matter of fact, I don't dare post any recipes myself. This one is xtremely easy and xtremely delish!