1 lb raw shrimp deshelled and deveined
2 tbsp olive oil
2 tbsp butter or margarine
3 tbsp chopped parsley (italian if possibl, e)
2 garlic cloves, chopped
1/2 tsp crumbled dry mint, or fresh mint, finely ch
1 salt and pepper to taste
1 1/2 tbsp fresh lemon juice
1 lb cooked fettucine
A Recipe for
Scampi Al Fresco
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This is a recipe for Scampi Al Fresco from the recipe cookbook of Recipes-to-go (Meal)
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HEAT OIL AND BUTTER IN SKILLET. When fat is hot, add the shrimp and
cook over high heat, turning shrimp constantly. As soon as the shrimp
"turn color," that is turn pink, add the parsley, garlic and mint.
Keep tossing for no more than another minute; remove from heat and
stir in the lemon juice, starting with 1 tablespoon. Taste, and if it
needs more tang, add salt and pepper and add the other 1/2 tablespoon
lemon juice. Serve with hot fettucine.
Serves: 4
Scampi Al Fresco Recipe brought to you by Recipes To-Go