Lemon Pepper Shrimp
1 pkg cooked shrimp- we use the small size, not the cocktail size, but the next size up.
1/2 stick of butter, divided
2 Lemons- zested and juiced
Lemon pepper to taste
1-2 cloves garlic minced
Angel Hair pasta, cooked and drained
In a large skillet heat the Olive oil- I usually dump in 2 TBSP or so. Throw in butter and melt. Toss in shrimp, garlic, lemon juice and zest, salt and lemon pepper. Since the shrimp is already cooked, all you are doing is heating the sauce and the shrimp up. When it is bubbly and looks hot, toss with pasta and serve.
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