Haz-Mat #12 Shrimp Scampi

This variation of an old restaurant favorite is no “haz-mat” but really a “must-hav-mat.” Watch this meal disappear when you serve it with fresh French bread and a salad of mixed greens with a creamy honey dressing.

Course lunch, Main Course, special occasion

Cuisine American, Canadian, firehouse, French, Italian

Keyword firehouse, garlic, shrimp

Author Firehouse Cooking

Cost $$$

Ingredients

2 1/2 pounds large uncooked shrimp shelled and deveined
1 cup butter
1/2 cup olive oil
2 tablespoons dried parsley
1/2 teaspoon thyme
1 tablespoon basil
3 cups sliced mushrooms
7 large cloves garlic minced
1 cup fresh lemon juice
2 pounds angel hair pasta uncooked
2 medium heads broccoli cut into flowerets
salt and fresh-ground black pepper to taste

Instructions

In a large sauce pan, bring 3 quarts of water to a rolling boil.
Add the shrimp, and boil for 3 minutes; drain and set aside.
In a large frying pan, melt the butter over medium heat.
Stir in the olive oil, parsley, thyme, basil, mushrooms and garlic.
Cover and simmer for 10 minutes.
Remove from heat, stir in the lemon juice and set aside.
In a large sauce pan, cook the broccoli in 11⁄2 quarts boiling water for 5 minutes or until tender; drain and set aside.
Cook the angel hair pasta according to package instructions; drain well.
Place the pasta in the bottom of a 9x13-inch baking pan.
Arrange the shrimp and broccoli flowerets over the pasta.
Pour the garlic/mushroom mixture evenly over the shrimp and broccoli.
Place under a preheated broiler for 6 minutes, or until the shrimp are fully cooked.
Season with the salt and pepper; serve immediately.