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Tom’s Take

Tom’s Take

{Katie’s Kitchen} Easy Shrimp Scampi

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!

Ingredients

  • 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

 

 

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