Shrimp Scampi

Today is National Shrimp Scampi Day. For some reason whenever I make shrimp scampi it never seems to turn out the way it does when I order it from a restaurant. So I decided I would try a prepackaged seasoning packet. The packet contains garlic, salt, parsley, black pepper, lemon juice solids and a few other ingredients. The only things you are required to add are ¼ cup of olive oil and ½ stick of butter and 1 pound of shrimp, and 8 oz. of linguine our other pasta, which has been cooked and drained. (*Optional ingredients are 1 teaspoon lemon juice or 2 Tablespoons of white wine.).

Here’s how to make the scampi sauce:

Heat oil and butter in large skillet on medium heat until butter is melted.

Add shrimp and seasoning mix, cook and stir 3 to 4 minutes or until shrimp turn pink. (*Stir in lemon juice or wine if desired)

Toss with cooked and drained pasta, coat well. I used angel hair pasta because it cooks it in 4 to 5 minutes and angel hair is one of my favorites.

I added the juice of 1 medium sized lemon, I mixed everything together, I took it off the burner to cool.

I then cooked the pasta and drained it.

Next I mixed the pasta into the shrimp scampi mixture.

I was looking forward to this shrimp scampi tasting better than the ones I have made in the past. I figured I can’t go wrong since I’m using a flavor packet with pre-measured spices. But alas I was to be disappointed yet again. I wonder if I NEED to add the wine?

My shrimp scampi tasted bland, it didn’t have the flavor I was looking for. If anyone has a good recipe please email me the secret. Looks like I’ll just have to go to a restaurant and order some again. Maybe the chef will share his secret with me. Thanks and Happy Shrimp Scampi Day!!!

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