Since we prepared Passover last night and I posted a recipe on my blog, explaining that we are a diverse religious household, it was only fair that I made a meatless meal for my husband for Good Friday. And my boys will take any excuse for a shrimp dinner!

I won’t pretend we celebrate Good Friday but we needed a dinner option tonight and a food group I follow, on FB, posted several seafood dishes throughout the day. So when I presented the idea of shrimp scampi to my husband for dinner tonight, he took me up on the deal lickety-split!

Ingredients:

• 4 tbsp butter
• 4 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp garlic powder
• 1 pound shrimp, peeled and deveined (I recommend U15)
• 1/2 cup dry white wine
• 1/4 c (or less) of shaker parmesan
• Juice of 1/2 fresh lemon
• Salt & pepper to taste
• Few sprigs of chopped fresh parsley
• Your favorite pasta, cooked as the package directions advise

Directions :

In a large skillet, melt the butter and olive oil over medium-high heat. Saute the garlic for about about 3 to 4 minutes.

Season the shrimp with salt and pepper. Add them to the pan and cook until they have turned pink, about 2 to 3 minutes each side. Add wine and lemon juice and simmer with the shrimp for a few minutes. Remove the shrimp from the pan and set aside.

Begin cooking your pasta, I made spaghetti tonight. I would personally recommend linguine but spaghetti won the house vote!

When the pasta is one minute from being done, place it in the pan with the garlicy wine sauce. Tossing well with kitchen tongs, mix in a few more dashes of salt & pepper, the garlic powder and the parmesan.

Plate the pasta in a large serving bowl, put the cooked shrimp on top of the pasta, garnish with the chopped parsley and few lemon wedges.

Bon appetit

Rachel