If you’re like us (love to cook, but way too busy mid-week to do much) you’re always on the lookout for quick, easy, recipes. This shrimp recipe is a twist on scampi (sans wine or vermouth, and tomatoes), but is still tasty, and quite delicious.
Spicy Lemon Pepper Shrimp
12″ skillet pan*
- 3 tablespoons extra-virgin olive oil
- 1 pound large shrimp, peeled with tails on
- 3-4 tablespoons minced fresh Italian parsley
- 1 flat anchovy fillet, chopped fine
- 2 teaspoons freshly grated lemon zest
- 4 large cloves garlic, peeled and sliced thin
- 1/2 tsp hot red pepper flakes
- linguini noodles
- lemon wedges
Start your pasta water boiling. Heat the olive oil in pan over moderate heat. Add the garlic and cook, stirring until golden. While the garlic is cooking, start the pasta.
To the pan, add the shrimp and cook until just cooked. Remove pan from heat and stir in the chopped anchovy, parsley, and lemon zest. Squeeze a little lemon juice over before serving.
Serve with warm, crusty French bread, and fresh grated parmesan.
*WearEver sent us a pan recently to test, and we tried it with this recipe. The model was their Pure Living 12-Inch Saute Pan, coated with ceramic. Touted as non-stick, free of PTOA, PTFE, cadmium and lead, this lightweight pan was actually great to use, and clean up was a breeze. So far, it’s performed fairly well compared to other ceramic pans we’ve tried, especially at a low retail price point.
The Pure Living Fry Pan is available at Walmart for $25, or on Amazon from $22.