Friday, January 22, 2010

Lemon Pepper Shrimp

My third son LOVES shrimp. For his birthday dinner this week, he requested this simple easy dinner that he could eat every night. As a side note- I "created" this recipe so all measurements are to your taste.
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
Olive oil
2 Lemons- zested and juiced
Lemon pepper to taste
Kosher Salt
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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