My Bad Ass Shrimp Scampi

 

Ingredients

• 1 tablespoon olive or vegetable oil
• angel hair pasta
• 3/4 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
• 1 medium green onion, thinly sliced (1 tablespoon)
• 1 clove garlic, finely chopped
• 2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
• 1 tablespoon lemon juice (can use a bottle but i squeezed fresh lemons)
• 1/8 teaspoon salt

Grated Parmesan cheese, if desired 

 

Steps

• 1
  In 10-inch skillet, heat oil over medium heat. Add shrimp and remaining ingredients except cheese. Cook 2 to 3 minutes, stirring frequently, until shrimp are pink. (Do not overcook shrimp or they will become tough.) Remove from heat. Sprinkle with cheese. 
   
  Suggestions:
   

  • tip 1
    Sprinkle chopped green onions on top for a pop of color.
  • tip 2
    Fresh and frozen shrimp are sold by a descriptive size name like jumbo or large, and by "count", or number per pound. The larger the shrimp, the lower the count. Size and count vary.
  • tip 3
    Shrimp are sold in a variety of ways: raw (“green”) with the heads on; raw in the shell without the heads; raw, peeled and de-veined; cooked in the shell; or cooked, peeled and de-veined. Shrimp should have a clean sea odor. If they smell like ammonia, they’re spoiled and should be discarded.
  • tip 4
    Linguine or angel hair pasta, tossed with grated Parmesan and a generous sprinkle of thinly sliced fresh basil, is a good nest for the juicy shrimp. With out, cooked rice is another way to serve the shrimp, it's great at soaking up the garlicky pan juices.
  • tip 5
    Raw shrimp should be stored in a leakproof bag or plastic container with a lid. Cook shrimp with 2 days.
  • tip 6
    Cook the shrimp only 2 to 3 minutes, stirring frequently. Shrimp will turn pink when done.