{"id":1224,"date":"2012-02-04T23:00:31","date_gmt":"2012-02-05T04:00:31","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=1224"},"modified":"2012-02-04T23:00:31","modified_gmt":"2012-02-05T04:00:31","slug":"lemony-shrimp-scampi","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=1224","title":{"rendered":"Lemony Shrimp Scampi"},"content":{"rendered":"

This is a lighter version of shrimp scampi , unlike regular shrimp scampi recipe , which uses butter quite a bit . I only used 1 tbsp. of butter in this recipe . And for you out there who loves the strong lemon tastes , this is perfect for you . My husband loves it , he’s always into lemons .. LOL , and to my surprised , i love it too .. i am not so much into lemony food , but this shrimp scampi is pretty delicious !!<\/p>\n

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You will need :<\/p>\n

3\/4 lbs of linguine, cook according to the direction to al dente<\/p>\n

1 lb of fresh shrimp , with the shell still on , reserve the shells to make shrimp stock ( deveined the shrimp too )<\/p>\n

6 garlic cloves , grated<\/p>\n

2 large lemons , juiced<\/p>\n

5 tbsp. olive oil<\/p>\n

1 tsp. red pepper flakes<\/p>\n

1\/4 onion , chopped<\/p>\n

bunch of parsley<\/p>\n

1. First clean the shrimp , and reserve the shells in a small pot , then add chopped onion and enough water to make at least 1 cup of shrimp stock . Let it boil , then simmer for 20 minutes , while you prepare the rest .<\/p>\n

2. In a large bowl , mix the minced \/ grated garlic and olive oil , lemon juice and zest , and then add the shrimps that’s already cleaned , and mix them all well with your hand . Marinate for few minutes .<\/p>\n

3. Bring water to a boil , add salt , and the pasta , cook according to the direction .Reserve 1\/2 cup of pasta water .<\/p>\n

4. Heat a skillet to hot , then add your shrimp ( you should hear it sizzles ) , then cook about 3 minutes , transfer into a clean plate . Add the rest of the marinate into the skillet , cook for few minutes , add 1 cup of shrimp stock , and 1\/2 cup of pasta water , bring to boil , til it reduce a little , then add 1tbsp. butter , mix well . Add the shrimp and pasta , mix well , sprinkle with chopped italian parsley .<\/p>\n","protected":false},"excerpt":{"rendered":"

This is a lighter version of shrimp scampi , unlike regular shrimp scampi recipe , which uses butter quite a bit . I only used 1 tbsp. of butter in this recipe . And for you out there who loves the strong lemon tastes , this is perfect for you . My husband loves it , he’s always into lemons .. LOL , and to my surprised , i love it too .. i am not so much into lemony food , but this shrimp scampi is pretty delicious !! You will need : 3\/4 lbs of linguine, cook according to the direction to al dente 1 lb of fresh shrimp , with the shell still on , reserve the shells to make shrimp stock ( deveined the shrimp too ) 6 garlic cloves , grated 2 large lemons , juiced 5 tbsp. olive oil 1 tsp. red pepper flakes 1\/4 onion , chopped bunch of parsley 1. First clean the shrimp , and reserve the shells in a small pot , then add chopped onion and enough water to make at least 1 cup of shrimp stock . Let it boil , then simmer for 20 minutes , while you prepare the rest . 2. In a large bowl , mix the minced \/ grated garlic and olive oil , lemon juice and zest , and then add the shrimps that’s already cleaned , and mix them all well with your hand . Marinate for few minutes . 3. Bring water to a boil , add salt , and the pasta , cook according to the direction .Reserve 1\/2 cup of pasta water . 4. Heat a skillet to hot , then add your shrimp ( you should hear it sizzles ) , then cook about 3 minutes , transfer into a clean plate . Add the rest of the marinate into the skillet , cook for few minutes , add 1 cup of shrimp stock , and 1\/2 cup of pasta water , bring to boil , til it reduce a little , then add 1tbsp. butter , mix well . Add the shrimp and pasta , mix well , sprinkle with chopped italian parsley .<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[6,7],"tags":[],"class_list":["post-1224","post","type-post","status-publish","format-standard","hentry","category-food-main-dishes","category-main-dishes-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1224","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1224"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1224\/revisions"}],"predecessor-version":[{"id":1226,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1224\/revisions\/1226"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1224"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1224"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1224"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}