If you like shrimp and garlic, this scampi recipe is for you. This is an original Pierre Franey recipe (known for his column on 60 Minute Gourmet for The New York Times) that my mom has been recreating for years. With only a few ingredients, this scampi is easy, fast, healthy, and delicious. It is a consistent crowd-pleaser.
Fresh Italian (flat-leaf) parsley, minced (I like a lot but at least 1 Tablespoon)
salt to taste
Place shrimp in a bowl and toss with the oil, bread crumbs, garlic, oregano, parsley, and salt. Place in a shallow pan in a single layer. Broil on high for approx. 5-6 minutes or until cooked (but keep checking to be sure it doesn’t burn). It’s OK to stir if it is cooking unevenly. Serve with fresh lemon wedges.
I usually like to serve the shrimp over rice (either rice pilaf or basmati) but I recently served it with whole wheat linguine and liked the way it turned out. Before I served the shrimp over the pasta, I mixed the linguine with 4 tablespoons of olive oil, the juice from 1 lemon, 1 tsp salt and 1 tsp pepper.
As for a veggie, red peppers sauteed in olive oil with curry powder surprisingly complements the dish well. The shrimp is also good with a standard green vegetable such as steamed broccoli or string beans and/or salad.