Brought to you by Catoctin Mountain Orchard.
I was looking for something to make the other night for dinner and realized I had most of the ingredients for shrimp scampi. My version is dairy free, too, which was exciting to me!
I used a 1lb of peeled frozen large shrimp and defrost them in cold water. Season with salt and pepper. Set aside.
Then, I cooked my angel hair pasta according to the box. You can use any kind of pasta you like for this recipe. Set aside.
In a large pan, add olive oil, butter (optional)- I used vegan butter, minced garlic and red pepper flakes (optional)- saute for a few minutes.
Add shrimp to the pan, sprinkle with italian seasoning mix. Add 1/4 cup of chicken broth (if you have white wine, you can substitute this.) Then, add lemon juice. Let juices reduce a bit.
Add in your pasta and toss with sauce and shrimp, sprinkle parsley on top. Add salt to taste.
Add parmesan on top…DONE!
- 1 Cup ,Shrimp,small size,cleaned,deveined
- 1 Tbsp,Olive Oil
- 6 Cloves,Garlic,chopped
- Salt,as needed
- 1/2 tsp,Black Pepper Powder
- 1/2 Pack of Italian Seasoning Mix
- 1 Tbsp,Parsley,fresh
- 1/2 Cup,Parmesan,grated/powdered
- 1/4 Cup,Chicken Stock
- 4 oz, Linguine/Angel Hair Pasta
- 3 Tbsp,Butter (optional)
- 1 Tbsp,Lemon Juice