Tuesday, August 14, 2012

lemony shrimp scampi and chicken... 25 minutes

My husband doesn't care for shrimp, so whenever I make a dish like this, it always ends up being surf and turf! Feel free to leave the chicken out and double up on the shrimp, or leave the shrimp out and double up on the chicken! Play with it!

the goods:

1 pound angel hair pasta (I used whole wheat)
3 tablespoons olive oil
1/2 pound large or jumbo shrimp, peeled and deveined
1 boneless, skinless chicken breast
6 tablespoons unsalted butter
3 cloves garlic, minced
1/4 cup lemon juice (from 2 lemons)
2 tablespoons chopped fresh parsley

In a large pot of boiling salted water, cook pasta according to package instructions, then drain. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium high. Add chicken and cook until browned and cooked throughout, about 7 minutes, flipping once; transfer to a plate. Add remaining oil to skillet and cook shrimp until opaque throughout, about 3 minutes, flipping once; transfer to plate.

Reduce heat to medium. Add butter and garlic to skillet and saute until garlic is soft and fragrant, about 2 minutes. Add lemon juice and cook 1 minute; season with salt and pepper. Remove from heat and stir in parsley.

Add pasta, shrimp, and chicken and toss to combine.

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