Tasty Tuesday: Easy Shrimp Scampi

photoI can’t believe how easy this recipe is. I made it Sunday evening, and the adults in the house were impressed by how much it tasted like restaurant shrimp scampi. The kids weren’t as thrilled because, it turns out, they’re not big fans of shrimp that isn’t fried beyond recognition. My oldest, after taking a bite, said, “The problem is that I can feel the guts.” I’m sure she was reacting to the natural crunchiness of shrimp, but her comment did dampen the mood a bit.

So! Given that the children aren’t big fans, I don’t think I’ll be making this for a weeknight dinner. But I am going to keep it up my sleeve for when we have guests. The whole meal takes about a half-hour from start to finish if you add steamed veggies and pasta with garlic, olive oil and parmesan cheese. So you can whip it up quickly while you socialize.

I found this recipe on Pinterest. The original blog appears to have been removed so I don’t have a link, but here’s what you do:

Easy Shrimp Scampi

Pre-heat oven to 350

Line a cookie sheet with aluminum foil

Peel and wash uncooked shrimp

Melt a stick of butter on the foil-covered cookie sheet

Slice a lemon and arrange the slices on top of the melted butter

Arrange shrimp on top of the lemon slices

Sprinkle a packet of dried Italian dressing mix over the shrimp

Bake about 20 minutes, until the shrimp has turned pink/opaque

 


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Sara
A co-founder of Working Moms Against Guilt, Sara Bennett Wealer is an author, copywriter and mother of two. Her debut novel for young adults, RIVAL, was released by HarperTeen.

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