Shrimp Scampi from Lori Packer of Omaha, Nebraska looks like you fussed, but it’s a snap to prepare. Lemon and herbs enhance the shrimp, and bread crumbs add a pleasing crunch. Served over pasta, this main dish is pretty enough for company.
This recipe is:
Originally published as Shrimp Scampi in
Taste of Home
October/November 2005, p19
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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