# Chateau de la Tobler

## Thursday, March 09, 2006

### Re: Scallions

Okay, I just finished lunch, which was left over from last night's dinner and thought I would let you know about the scallions recipe. I was pretty good. Not absolutely fabulous- you have GOT TO TRY THIS recipe, but pretty good. It was called Scampi with Pasta and here is the recipe if you would like to try something new. Oh and within the parenthesis you will find information I added to help the next time I tried this recipe. It says it should only take about 15 minutes of active work. It took me about 45 minutes, but maybe that was because I was spending so much time measuring. Or maybe I am still learning how to be quick in the kitchen.
Scampi with Pasta (makes 4 servings)
12 oz linguine
3 Tbsp butter, cut up
3 Tbsp olive oil
4 tsp minced garlic (about 2 1/2 cloves)
1 lb peeled, deveined, extra large shrimp, thawed is frozen (don't forget to peel the shrimp. It's harder after they're cooked)
1/4 c chopped scallions (green onions)
1/4 tsp each salt and pepper
2 tsp grated lemon zest (pretty much the outside of a medium lemon)
1/4 cup each lemon juice and parsley (I used about half as I was using dried parsley and that was still too much)
1. Boil linguine as package directs
2. Meanwhile, heat butter and oil in a large skillet over medium heat until butter melts. Add garlic; cook 30 seconds. Add shrimp, scallions, salt and pepper; cook stirring often, about 5 minutes just until shrimp turns pink (I didn't understand this part, I cook it for over five minutes and I didn't think my shrimp turned any pinker than they were before I dropped them into the pan- but they tasted alright, so it must not matter too much- unless I drop dead of food poisoning in the next few minutes. If so, don't try this recipe). Remove from heat; stir in lemon zest, juice and parsley.
3. Drain pasta; serve with shrimp.
There you have it. Enjoy!!!

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