Looking for a really fast, easy, delicious, and fancy meal? Pull out your bag of pre-cooked shrimp and get ready for a tangy feast!
INGREDIENTS
2 pounds shrimp
8 tablespoons butter
4 large cloves garlic
2 tablespoons vegetable oil
2 tablespoons dried parsley
8 tablespoons butter
4 large cloves garlic
2 tablespoons vegetable oil
2 tablespoons dried parsley
1 tablespoon italian seasoning
2 teaspoons flour
Juice of 1/2 of a lemon (I always use bottled lemon juice)
1 pound linguine (or your favorite pasta of choice)
Salt and pepper to taste
2 teaspoons flour
Juice of 1/2 of a lemon (I always use bottled lemon juice)
1 pound linguine (or your favorite pasta of choice)
Salt and pepper to taste
Directions:
1. Cook linguine according to package directions (al dente).
2. Rinse, peel, and de-vein the shrimp in cold water. Dry on paper towels. (If you're using the bagged, de-veined shrimp, just take off the tails)
3. In a separate pan, sauté garlic in butter and oil for 1 minute,
DO NOT let the garlic turn brown.
5. Add the parsley, italian seasoning, and shrimp.
6. Raise heat to medium-high and cook for 3 to 5 minutes stirring frequently.
7. Do not overcook. Season with salt and pepper.
8. Add flour to slightly thicken the garlic butter.
9. Add the lemon juice during the last minute of cooking.
10. Remove from the heat. Serve immediately over pasta. Serves 4 to 6.
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