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/\/\ongo's Garlic Shrimp |
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This is my favorite recipe, created over time to its current form. Makes enough for at least four hungry people. I don't measure my ingredients, these are estimates. The only pans needed are a large non-stick skillet and a pot for cooking the linguini. |
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Ingredients: |
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1 1/2 to 2 lbs medium to very large Shrimp, cleaned, tails removed. If the shrimp are large enough, I normally just cut them in half while cleaning, makes them easier to cook and eat. Size of skillet determines how many shrimp you can cook. 6-8 ounces (2 sticks) of butter or good-quality margarine (I use Parkay, tastes and cooks better than butter to me.) 5-6 fresh green onions, chopped on the ends, but cut coarsely on the greens for added color 2-3 Tbsp. McCormick's Garlic Pepper blend (contains garlic, black pepper, red and green bell pepper, onion and brown sugar) |
1/2 to 3/4 cup of milk 1-2 tsp. Basil 1/4 to 1/2 cup Parmesan cheese - topping or grated (originally, I never added cheese and it was still great!) 1 Tbsp. dried Parsley flakes (optionally, for color) Optionally: You can add finely chopped green, yellow or red bell pepper and/or mushrooms 3/4 to 1 pkg. of linguini, prepared separately according to instructions. |
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Cooking: |
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Start boiling water for the linguini. Melt most of the butter in skillet at medium-high heat, watch carefully and add shrimp when hot and stir frequently to avoid scorching. (Heat is as high as you can w/o scorching butter) Immediately add McCormick’s Garlic Pepper seasoning. I use quite a bit, completely cover the top of the shrimp - it will seem like too much but isn’t. Also add basil. Stir frequently for about 3-5 minutes, until the shrimp has mostly changed color. |
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Add chopped green onions and parsley and rest of the butter (and anything else you want to add) right before turning down heat - just hot enough to bubble. (Previously, heat is as high as you can w/o scorching butter). Then add one quarter of the milk... let sauce develop at low heat. At some point I imagine you should scoop out the shrimp to avoid overcooking, but I never do and they seen fine. |
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Add more milk and eventually the parmesan cheese as sauce thickens, simmer on low heat and stir frequently. The sauce will thicken and the milk will be fully combined with the butter when ready. Avoid too much milk. Don't worry if the sauce seems too thin though, it will thicken quickly as it cools for serving. |
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Serve mixed well with the linguini. If you start boiling the water for it at the same time, they should be ready together.
Any leftovers will be great either hot or cold. The real trick is getting to the leftovers before someone else does! |
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