Lemon Garlic Shrimp
from Keeping Up
2 tablespoons butter
3 tablespoons olive oil
5 cloves garlic, minced
1 pound uncooked (medium or large) shrimp, peeled and devained
1 1/2 teaspoons creole seasoning
juice of 1 lemon
zest of 1/2 lemon
2 tablespoons chopped parsley
3/4 pound angel hair pasta, cooked according to package directions.
In a large skillet over medium heat, melt butter and olive oil. Add garlic and cook for 1 minute (do not let brown). Add shrimp and creole seasoning. Cook just until shrimp turn pink, stirring often, 4 to 6 minutes. Remove from heat and stir in lemon juice, zest and parsley. Serve immediately over angel hair pasta.
If you can't find creole seasoning, such as Tony Chachere's or Emeril's Essence, use 3/4 teaspoon salt and 1/4 teaspoon cayenne pepper or red pepper flakes.
