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November 2005 Issue
Quick Shrimp Scampi
by Ronda L. Halpin
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Shrimp scampi is a beautiful blend of shrimp, garlic and the richness of butter. This month, I'm presenting a quick version with a creamy sauce that's perfect over pasta. When your busy week starts making things difficult, fight back by putting together a wonderful meal that's elegant and simple.

So, put together this simple dish, toss together a nice green salad, add some crusty bread to soak up the sauce and a crisp glass of white wine and pretend it's the weekend on a Wednesday night!!! Enjoy.


Quick Shrimp Scampi

  • 1 lb. shrimp -- peeled, deveined and tails removed
  • Salt and pepper to taste
  • 1/4 c. butter
  • 4 oz. mushrooms -- thinly sliced
  • 2 shallots -- minced
  • 2 cloves garlic -- minced
  • 3 T. diced green onions
  • 1/4 c. half and half
  • 1 T. chopped parsley
Season the shrimp with salt and pepper. Sauté the shrimp in butter, turning them when they turn pink. Add the mushrooms, shallots, garlic and green onions. Sauté for about 5 minutes.

Add the half and half; shake the pan until the sauce is thickened. Sprinkle with the parsley. Serve over hot cooked pasta.

  • Yields: 4 servings
  • Preparation Time: 20 minutes

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .

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