These little tiny shrimp pack a lot of flavor.  They're cooked in garlic and a flavorful oil, and seasoned with cayenne for some kick.  Lemon juice, which can come from a fresh lemon or from the bottle, adds some zing to the whole thing.  As far as I can tell, which pasta you serve this on doesn't matter a whole lot, but I prefer the long, skinny kinds, such as spaghetti or linguine.  


*I use light olive oil, but really any good, flavorful oil will work great.


  1. Thaw and rinse shrimp, according to package instructions
  2. Put shrimp in a skillet with oil on medium heat
  3. After shrimp turns pink, add "Garlic Garlic" and stir.  Cook for a minute or so.
  4. Add cayenne and black pepper and stir again
  5. Remove from heat and put on top of pasta
  6. Add a few drops of lemon juice on each serving of pasta and shrimp
6/11/2012 02:14:41 pm

Shannon will love you if you make this! she'll love you if you don't, but you know how she likes her seafood!


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