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Wow. The shrimp are so delicious you may not want to share them. Serve with pasta or rice drizzled with the extra garlic butter, and garlic bread.

  • 1 lb. medium-large shrimp (21-30 count), raw
  • 1/4 Cup butter (1/2 stick)
  • 1/2 tsp. salt
  • 1/4 tsp. BLACK PEPPER
  • 8 oz. dry pasta
  • 1/4 tsp. BASIL or OREGANO

Melt the butter with the GARLIC, salt and PEPPER in a large saucepan over low heat. Start the water for the pasta. While the butter is melting, wash the shrimp, remove shell and vein (leave the tail), and rinse again. Cook the shrimp in a skillet over medium heat in two batches, until bright pink on both sides (about 2 minutes per side). The shrimp should be lightly curled; if they are tightly curled up they are too well done. Remove the first batch of the cooked shrimp to a platter; keep warm while cooking the second batch. Start cooking the pasta, according to package instructions, a few minutes before starting the shrimp. Drain the cooked pasta and sprinkle with crumbled BASIL or OREGANO. Toss the shrimp and garlic butter with the pasta and serve immediately.

Prep. time: 20 minutes
Cooking time: 10-15 minutes
Serves: 4

Garlic Minced 2.6 oz. 1/2 cup jar
Garlic Powder Granulated 2.9 oz. 1/2 cup jar
Black Pepper Fine Shaker 2.2 oz. 1/2 cup jar
Basil California .4 oz. 1/2 cup jar
Oregano Broken Leaf Turkish .5 oz. 1/2 cup jar

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