Title: Scampi Al Fresco
Categories: Fish/sea, Pasta, Italian
Yield: 4 servings
1 lb Raw shrimp
-deshelled and deveined
2 tb Olive oil
2 tb Butter or Margarine
3 tb Chopped parsley
-(Italian if possible)
2 Garlic cloves; chopped
1/2 ts Crumbled dry mint; OR
1 ts - Fresh Mint, finely chopped
Salt and Pepper to taste
1 1/2 tb Fresh Lemon Juice
1 lb Cooked Fettucine
HEAT OIL AND BUTTER IN SKILLET. When fat is hot, add the shrimp and
cook over high heat, turning shrimp constantly. As soon as the shrimp
"turn color," that is turn pink, add the parsley, garlic and mint.
Keep tossing for no more than another minute; remove from heat and
stir in the lemon juice, starting with 1 tablespoon. Taste, and if it
needs more tang, add salt and pepper and add the other 1/2 tablespoon
lemon juice. Serve with hot fettucine.
