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The best dish I cook is Lemon Shrimp Scampi.
This is a stock photo of a similar shrimp pasta dish. I included it because it features cooked tomatoes as well which can be a nice addition to this meal if you need more vegetables in your diet.
- 1 pound uncooked shrimp (26-30 per pound)
- 8 ounces uncooked angel hair pasta (I use whole wheat, but white works just as well)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 green onions, thinly sliced
- 4 minced garlic cloves
- 1/2 cup chicken broth
- 2 teaspoons grated lemon zest
- 3 tablespoons lemon juice
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup minced fresh parsley
- Grated Parmesan cheese (optional)
- Small tomatoes, washed and cut in pieces (optional)
- Begin to boil water and cook pasta. Cook and drain it as necessary while you work on the other steps.
- If needed, peel and devein the shrimp. Remove their tails and cut them in half lengthwise. I generally buy deveined shrimp to simplify this step.
- Heat butter and oil over medium-high heat in a large skillet. Add shrimp, green onions and garlic. Cook and stir for 2-3 minutes until shrimp turn pink. Add the tomatoes in at this point, too, if you want them. Remove the shrimp from pan with a slotted spoon. The tomatoes can stay in to finish cooking.
- Add broth, lemon zest, lemon juice, pepper, salt and red pepper flakes to that same pan. Bring it to a gentle boil and cook until liquid is slightly reduced. This should take about 1 minute. Return the shrimp to the pan and remove from heat.
- Drain pasta and divide it among 4 bowls. Top with shrimp mixture; sprinkle with parsley and, if desired, the cheese.
This is an especially nice thing to make on a warm day when regular pasta might feel too heavy.