Scampi al fresco
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Raw shrimp deshelled and deveined |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Butter or Margarine |
| 3 | tablespoons | Chopped parsley (Italian if possible) |
| 2 | Garlic cloves; chopped | |
| ½ | teaspoon | Crumbled dry mint; OR Fresh Mint, finely chopped |
| Salt and Pepper to taste | ||
| 1½ | tablespoon | Fresh Lemon Juice |
| 1 | pounds | Cooked Fettucine |
Directions
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 ½ tablespoon lemon juice. Serve with hot fettucine.
MARION CUNNINGHAM
PRODIGY GUEST CHEFS COOKBOOK