Yield: 2-3 Servings
1 1/2 lb shrimp, (weight after peeling and deveining about 1 lb.)
2 Tbsp Flying Olive Garlic Extra Virgin Olive Oil
2 tsp Flying Olive Butter Extra Virgin Olive Oil
3-4 medium garlic cloves, minced
2 Tbsp freshly squeezed lemon juice. Save a few wedges or slices of the lemon for garnishing
1 Tbsp fresh oregano, minced. Save a few sprigs for garnishing
½ tsp freshly ground black pepper
Parmesan Cheese for garnish, if desired.
½ lb angel hair pasta, cooked al dente
Prepare shrimp. Pat dry and set aside. Heat the Flying Olive Garlic and Butter EVOO's in a medium skillet. Once the oil is heated, add the minced garlic and stir for a minute or two until just fragrant. Be careful it doesn't burn! Add the shrimp, lemon juice, oregano, and pepper and stir until shrimp are pink, about 3-5 minutes depending on the size of the shrimp. Cut into one and be sure it is white in the middle. Remove from heat. (They continue to cook a little after taken off the heat)
Place pasta on a plate, add the shrimp scampi, and a little garlic butter sauce. Garnish with fresh lemon, oregano sprigs, and parmesan cheese, if desired.
Submitted by Barb L.