2-27-2023 1:38pm

Mimi’s Shrimp and Lemon Pepper Garlic Pasta

Anita Johnson-Brown Editor

Mimi’s shrimp and lemon Garlic pasta

Serves 6-8 people

Ingredients

1 Packet of thin spaghetti

3 Tablespoons of minced chopped garlic

1 Tablespoon of vegetable oil

3 tablespoons butter or margarine

2 pounds of cleaned peeled and veined shrimp.

1 teaspoon of lemon black pepper

1 tablespoon of garlic salt

1 pack of your favorite brand of shrimp scampi mix

Directions

In a large skillet turn heat to medium temperature add 2 tablespoons of butter, and 2 tablespoons of minced garlic, once heated add 2 pounds of shrimp. Cook shrimp until the shrimp are pink then remove them from the heat. Do not Remove the shrimp from the skillet. Cover with a lid.

Boil a pot of water put in a 1/2 teaspoon of salt add pasta, boil pasta until the pasta is al dente, remove pasta, and place into the frying pan with shrimp, add a teaspoon of butter, one tablespoon of minced garlic, turn skillet on low heat and stir until pasta is mixed with shrimp.

In the small saucepan add half a cup of water and the shrimp scampi mix and stir until creamy, heat the sauce on low to medium heat depending on the temperature of your oven or stovetop stir until smooth and creamy add more water if needed. When the shrimp scampi mix is heated pour sauce over the shrimp and pasta mix well and serve.

You can use fresh squeezed lemon juice and cracked black pepper if you don't have lemon pepper.

This dish has about 475 Calories per serving, follow diet restrictions and exchange if required, the calories in this recipe are based on the ingredients and may not be the exact amount. When preparing this dish remember you are the sole judge of the amount of food you intake.

Written by Anita Johnson-Brown

Recipe by Justice J.