Readers, I have a confession to make: I adore pasta and anything covered in cheese. Throw in some seafood and I am just about the happiest gal there is. That's why I love this quick and easy Shrimp Scampi recipe! It comes together in just minutes and it is filling and delicious. Typically, Shrimp Scampi is made using white wine, but I was a little fuzzy on the rules of cooking with alcohol while pregnant, so I opted to skip the wine to be on the safe side. 

I'm the type of chef to read a few different recipes and just kind of wing it on my own, tweaking the recipe after the first time I've made it to get it just right. I almost never actually measure my ingredients, preferring to "eyeball it." Here's the steps I loosely followed to make this yummy meal:

Ingredients:

2 Tbsp olive oil

3 Tbsp butter or margarine

3 cloves garlic, minced

1/2 lb linguine, cooked

1 lb shrimp, peeled and deveined

Juice from 1/2 lemon

1 tsp salt

1 tsp pepper

1 tsp crushed red pepper

1 Tbsp parsley

Parmesan cheese to taste

Instructions:

1. Cook your pasta according to the package instructions. I used linguine but you can use spaghetti, angel hair, or whatever you have on hand, really.

2. In a separate skillet, heat olive oil and butter. Add garlic and saute until brown.

3. Add shrimp, cooking until shrimp is pink all the way through. I used frozen jumbo shrimp, but thawed it out first. 

4. Add salt, pepper, lemon juice, red pepper flakes, and parsley. 

5. Drain your pasta - At this point, you can add your pasta directly to your shrimp and toss until evenly coated, or you can serve shrimp over pasta. 

6. Sprinkle with Parmesan Cheese and enjoy!