Last night I was craving spaghetti, meatballs and caeser salad...until I began craving shrimp scampi. Not sure where that came from, but I happened to have shrimp in the freezer, yippee!
I hadn't made this in at least 10 years...in fact, the last time I made it I was housesitting and the gal I housesat for frequently, who knows I love to cook, invited me to invite my friends for a dinner party while they were gone. So fun. Wine, shrimp scampi and chocolate are all I rememer about the night, except, of course, the friends!
I looked up the recipe I used and remembered I added some extras, which I did last night and I know you will love this, too.
Shrimp Scampi
1 bag gluten free spaghetti
1 1/2 # frozen large shrimp (set in cool water to thaw)
2 T olive oil
1 1/2 tsp dried basil leaves
1T chopped fresh parsley
2T lemon juice
1/4 tsp salt
2 large cloves garlic, finely chopped
1/4 cup grated parmesan
1-15 oz can diced tomatoes with basil
3/4 cup cream
Heat oil in skillet over medium heat. Cook shrimp, basil, parsley, lemon juice and salt in oil for 3 minutes, stirring frequently until shrimp are pink and firm. Lower heat. Pour in cream and tomatoes, stir until warm, then add parmesan cheese.
Serve with caeser salad, sprinkle with parmesan and you're good to go.
No leftovers tonight.
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