Rena Imes' Southern Living Shrimp Scampi |
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Prep Time: 24 Minutes Cook Time: 0 Minutes |
Ready In: 24 Minutes Servings: 4 |
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This is a simple recipe I found in a Southern Living cookbook that I have had for years. Every time I make this my husband gobbles it up in no time flat. Although the recipe calls for 1 cup of butter I would suggest 1/2 or 3/4 cup because this just seems like a lot of butter to me. Because I loooooove garlic I use 8 or 9 cloves of it. I would suggest using fresh garlic cloves and not the freeze dried ones as they tend to burn easily. If you don't have the time or the patience to devein shrimp you can definitely use the the fully cooked shrimp just remember they only need to cook for about 1-2 minutes. Ingredients:
1 cup butter or 1 cup margarine, melted |
1 cup dry white wine (i prefer pompein white cooking wine) |
2 lbs unpeeled large raw shrimp |
1 (8 ounce) package linguine |
8 garlic cloves, minced |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup chopped fresh parsley |
Directions:
1. Peel shrimp, leaving tails intact; devein if desired.
2. Cook linguine according to package, keep warm.
3. Cook garlic in butter and white wine in a large skillet over medium heat, stirring constantly (4 minutes or until garlic begins to brown).
4. Add shrimp and cook over medium heat 3 to 5 minutes or until shrimp turns pink.
5. Add salt and pepper and spoon mixture over linguine.
6. Sprinkle with chopped parsley and serve immediately.
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