Ingredients:
• 8 Tbsp. unsalted margarine (a little less if you prefer)
• 4 Tbsp. olive oil
• 6 large garlic cloves, minced
• Shrimp (My family believes you can never have enough in here, so be
generous with the shrimp).
• Pinch of salt
• 4 Tbsp. very finely chopped flat-leaf parsley.
• 2 Tbsp. lemon juice
Preparation:
• In skillet, melt butter and olive oil over med-low heat. Once butter foam
subsides, stir in the garlic. Cook, stirring occasionally, until garlic is lightly
golden, about 7 minutes. Do not let the garlic brown.
• Increase the heat to medium-high and add shrimp and salt. Cook for 2 to 3
minutes, turning the shrimp once, until they are just pink. Stir in the parsley
and lemon juice and cook 1 more minute.
• Serve over linguini with Parmesan cheese.
Claudia’s Suggestion: For a thicker sauce, like at the Airport Grille, add 1
can cream of shrimp soup and ½ can of water to the sauce.
• 8 Tbsp. unsalted margarine (a little less if you prefer)
• 4 Tbsp. olive oil
• 6 large garlic cloves, minced
• Shrimp (My family believes you can never have enough in here, so be
generous with the shrimp).
• Pinch of salt
• 4 Tbsp. very finely chopped flat-leaf parsley.
• 2 Tbsp. lemon juice
Preparation:
• In skillet, melt butter and olive oil over med-low heat. Once butter foam
subsides, stir in the garlic. Cook, stirring occasionally, until garlic is lightly
golden, about 7 minutes. Do not let the garlic brown.
• Increase the heat to medium-high and add shrimp and salt. Cook for 2 to 3
minutes, turning the shrimp once, until they are just pink. Stir in the parsley
and lemon juice and cook 1 more minute.
• Serve over linguini with Parmesan cheese.
Claudia’s Suggestion: For a thicker sauce, like at the Airport Grille, add 1
can cream of shrimp soup and ½ can of water to the sauce.
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