Ingredients
30 mL (2 tbsp) unsalted butter or margarine
454 g (1 lb) jumbo shrimp, peeled and deveined
2 cloves garlic, minced
2 mL (1/2 tsp) salt
5 mL (1 tsp) ground white pepper
30 mL (2 tbsp) chopped parsley
45 mL (3 tbsp) lemon juice
Preparation
Heat a large skillet on a grill rack 10 to 15 cm (4 to 6 in) from the heat or over moderately high heat on the stove. Melt butter in skillet. When foamy, add shrimp and sauté for 2 minutes. Add garlic, salt, pepper, and parsley and cook 1 minute more. Stir in lemon juice.
Serve over angel hair pasta.
