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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This recipe was obtained from . My son wanted *something different* for new years eve dinner, and I yelled downstairs to him to find something with shrimp, as I had a bunch of shrimp leftover in the freezer from Christmas. The aroma of all that garlic while cooking made our mouths water! Very tasty meal and not a complicated recipe. Our guests raved about it. We doubled the recipe and served 4, however the portions were very generous, I'm sure I could have served 6 on the doubled recipe. Ingredients:
1 lb large shrimp, peeled and deveined |
3 tablespoons butter |
3 tablespoons olive oil |
3 cloves garlic, minced |
1/2 teaspoon white pepper |
1/2 teaspoon red pepper flakes |
1/4 teaspoon cayenne pepper |
1/4 teaspoon dried oregano |
1 lemon, juice of |
1/2 cup parmesan cheese |
5 tablespoons italian seasoned breadcrumbs |
1/4 cup parsley, minced |
salt |
1 lb of cooked fettuccine pasta or 1 lb linguine |
Directions:
1. Melt butter with the olive oil in a sauté pan.
2. When the mixture is hot, add the garlic, white pepper, red pepper flakes, oregano, and cayenne pepper, making sure to stir well.
3. When garlic looks cooked but not brown (about 3 minutes), add the Shrimp.
4. Toss the Shrimp about in the pan, coating them with the spiced oil.
5. Add the lemon juice and keep tossing over the heat.
6. Quickly add the parsley, bread crumbs, and Parmesan.
7. Toss to coat completely.
8. The Shrimp should now be bright pink and cooked through.
9. Place the pan under the broiler until cheese looks melted (1- 2 minutes).
10. Taste and adjust seasoning if necessary.
11. Serve over the cooked pasta, with additional Parmesan sprinkled over the top.
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