Summer Shrimp Scampi

With this new blog adventure: I wanted to set it off with a bang. I thought this recipe that my parents LOVE . I also got the shrimp on a sweet deal at Publix! [always a plus] :)

This is a super light recipe [perfect for a summer dinner]!

24 lg uncooked shrimp - peel & devein but leave the tails on
4 lg garlic cloves, finely minced [you can also use the jarred stuff]
1/2 stick butter
1/2 cup olive oil
1 cup white wine
1 tsp. chopped fresh parsley
1 lemon
bread crumbs [i used whole wheat but any will work]
1/2 box whole wheat linguine pasta

Before starting on the sauce, measure out your linguine & boil the water in a pot. Once water is boiling, add a few pinches of salt and the pasta.

In a skillet, saute a few spoons of bread crumbs, parsley, olive oil and butter. After about a minute, add the garlic - so it doesn't get brown.

Add shrimp, wine & juice from half a lemon. Cook until shrimp is pink and until the juices in the pan are bubbling hot. [the shrimp will cook pretty fast & the sauce will thicken up a little bit.]

This should look like this:

Serve the shrimp w/ scampi sauce over the linguini.

Fancy touch: Cut the left over lemon into wedges and serve on the side.

TA DA! Tell your friends you made shrimp scampi and they'll be super impressed.