SHRIMP SCAMPY, ONE OF MY FAVORITE VERSIONS!

I love shrimp and when is season well, especially with lots of garlic, pepper and olive oil, there’s nothing to compare. This is a simple yet delicious dinner to make. Try it!
 
Approximate Prep and Cooking Time: Under 30 Minutes
Approximate Cost: $15.90 or $7.95 per serving.
Difficulty Level:   X   Easy
Servings: 2
 
Ingredients
6 Jumbo Shrimp ($8.70)
1 ½ tsp. Angie’s dried seasoning or the one of your choice with Paprika (.30)
½ lb. Whole Grain Thin Spaghetti ($1.20)
1 onion (.40)
8 cloves of garlic, chopped (.35)
1 juicy lime or lemon (.35)
1/3 cup Olive oil ($1.35)
½ cup white wine ($3.00)
2 Springs of Italian parsley to garnish (.15)
Salt & Pepper (.10)
 
 Directions

1. Clean the shrimp well and season with 1 tbsp. of olive oil, Angie’s dried seasoning to taste. Refrigerate.
2. Chop the onion and garlic cloves.
3. Boil the whole grain pasta according to the package directions.
4. Add the leftover olive oil to a skillet in medium high and when warm enough add the chopped onion and garlic, cook until they become translucent.
5. Add the seasoned raw shrimp and the white wine, let the wine reduce until the shrimp cooks and turns that beautiful orange color, maybe 5 minutes or less. Remove the shrimp from stove but keep warm.
6. Then immediately at that point, add the fresh lime juice and black pepper to the pan.
7. Drain the pasta (but keep some of the water aside) and toss it with the shrimp. Add more olive oil (if needed) and/or pasta water to keep the sauce smooth, never allow it to dry.
8. When you are ready to plate, spoon the pasta and shrimp on a plate, grind lots of peppercorn over it and garnish with fresh parsley.