This shrimp scampi recipe looks elegant enough to serve to company, but it’s easy to prepare. The bright flavors of lemon and herbs enhance the shrimp. Serve it over pasta and wait for the compliments. —Lori Packer, Omaha, Nebraska
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1/4 cup lemon juice
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1/2 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1/4 cup minced fresh parsley
Hot cooked angel hair pasta
In a 10-in. ovenproof skillet, saute garlic in butter and oil until fragrant. Add the shrimp, lemon juice, pepper and oregano; cook and stir until shrimp turn pink. Sprinkle with cheese, bread crumbs and parsley.
Broil 6 in. from the heat for 2-3 minutes or until topping is golden brown. Serve with pasta.
Grilled Shrimp Scampi: Omit the butter, oregano, Parmesan, bread crumbs and pasta. Substitute jumbo shrimp for the medium shrimp. In a large bowl, whisk the garlic, oil, lemon juice and pepper. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes. Thread shrimp onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until shrimp turn pink, turning once. Serve with hot cooked rice; sprinkle with parsley. Garlic Lemon Shrimp: Omit the butter, pepper, oregano, Parmesan and bread crumbs. In a large skillet, saute shrimp in 2 tablespoons oil for 3 minutes. Add the garlic, 1 tablespoon lemon juice, 1 teaspoon cumin and 1/4 teaspoon salt; cook and stir until shrimp turn pink. Stir in 2 tablespoons minced fresh parsley. Serve with pasta.