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
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
Food Tip |
This Recipe for Scampi Al Fresco is one of thousands in the Recipes-to-go Meal Cookbook.
Never eat more than you can lift. |
| Miss Piggy |
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The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
This is a recipe for Scampi Al Fresco from the recipe cookbook of Recipes-to-go (Meal)
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
All sorrows are less with bread. |
| Miguel de Cervantes, Don Quixote |
The way you cut your meat reflects the way you live. |
| Confucius |
Soup and fish explain half the emotions of human life. |
| Sydney Smith |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
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