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No. 8862
Last winter, I saw an episode of Best Thing I Ever Ate that featured a very tasty-looking shrimp & garlic dish (kind of like a scampi) that I decided to make a slight variation of for New Year's Eve dinner ("Variation" meaning "alter the amount of ingredients to suit my family and add pasta"). My family loved it, and insisted I make it again next New Year's, so I wrote it down. I rediscovered the recipe today while looking for something on my external hard drive, and since this thread was bumped, I thought I'd share. I only wrote down the recipe a couple days after said dinner, and I didn't exactly measure the amount of lemon juice and pepper I used, so my measurements might not be exactly the same as they were that night, but I think it's close enough.
Yes, I realize I used a lot of garlic and butter. It's one of those "eat on special occasions, not every day" meals.
2½ lbs. jumbo shrimp, peeled and deveined
3 bulbs fresh garlic, peeled
2 sticks butter
2 tbsp lemon juice
1 tsp crushed red pepper
8 oz. linguini
Melt one stick of butter in a skillet over medium-high heat. Add garlic cloves and saute until lightly browned and tender. Meanwhile, boil a large pot of water for the pasta. Cook linguini according to the package directions. Add shrimp and remaining butter to the garlic butter mixture and continue sauteing until butter is completely melted and the shrimp is pink and opaque. Stir in lemon juice and pepper and cook for an extra few minutes. Remove shrimp mixture from heat and serve over pasta.
Serves 4-5
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