newjerseynewsroom.com

BY ANGELA DAIDONE

NEWJERSEYNEWSROOM.COM

Lent is the perfect time of year to enjoy many fish dishes, but this easy shrimp scampi recipe is ideal all year-round.

The best part – it takes very little time to prepare. What can be better after a long day's work?

I recommend precooked shrimp as a time saver, but be careful not to cook too long or shrimp can become rubbery.

Delicious over pasta or rice, or with crisp hot bread and green salad. Enjoy with a glass or two of dry white wine!

WHAT YOU NEED

• 1 pound precooked frozen shrimp
• 2 tbs. unsalted butter (or olive oil)
• 3-4 cloves finely chopped garlic
• 1 tbs. chopped parsley
• 1/2 cup dry white wine
• 3-4 tbs. bread crumbs
• grated cheese, black pepper to taste
• juice of 1/2 lemon

HOW TO PREPARE

1. Melt butter in saute pan over medium heat. Stir in garlic until slightly browned, add partially thawed shrimp and mix well. Toss in parsley, bread crumbs and pepper. Mix well. Add wine and sprinkle with grated cheese.
2. Squeeze lemon juice and stir.
3. Cook all for about 3- minutes.
 
Serve over your favorite pasta or rice. Delicious with whole grain pasta!