This is my take on shrimp scampi. I love spice so I had to incorporate a habanero chile in with the mix! If you haven’t had a habanero chile, i can honestly say its one of the few peppers that has spice AND flavor! If you’re on a diet, im so sorry…because I used a lot of butter for this recipe! lol
I had this over angel hair pasta with fresh spinach on the side….AMAZING and I recommend trying it that way!
Prep: 5 minutes. Cook time: 10 minutes. Total: 15 minutes
- 1-2lbs of shrimp peeled and de-veined
- 1 whole lemon- sliced.
- 1/2 habanero chile diced finely
- 1/2 cup of white onion diced finely
- 1 cup of chopped parsley
- 3 cloves of garlic chopped
- 3 tablespoons of butter
- 1/4 cup of chopped tomato ( optional)
- 1 teaspoon of bread crumbs ( optional)
Directions: In a skillet add olive oil ( about 1 tablespoon or enough to coat the pan) and add butter, garlic and onion and saute on medium heat. Have your parsley, lemon and habanero ready.
Next squeeze in lemon. I cut it in several slices, squeezed juice and threw the rest in the pan. I also added my habanero.
Then I added a little bread crumbs just for some extra BITE. But this is totally optional as well.
I decided to have it over angel hair pasta and some fresh spinach on the side!