Well, tonight I actually made spaghetti with scampi because I saw some beautiful, fresh scampi today in the grocery store. I had to pull the tails and legs off and slice down the top and bottom of each to remove the blue vein. That took about 10 minutes but the rest of the recipe was a breeze. I used 1 whole fresh lemon,quartered it, removed the seeds as best I could, and squeezed it into the baking dish when needed. I also used dried Italian Seasoning instead of fresh parsley.

About to put the shrimp in the oven ©EverydayCookingAdventures 2013

It was just like in a real Italian restaurant! It tasted almost like I’d used some white wine because of the fresh lemon in the sauce. We both really really enjoyed it and I will most definitely make this again. It would be great for a dinner party too because you could make a lot and it isn’t difficult at all, especially if you cleaned the shrimp ahead of time and left them in the fridge until cooking time. We had nothing left in the end. I served it just with some breadsticks although a side salad would have made the meal even better. I hope you all make this too because it is delicious! Buon appetito! Here’s my spaghetti with scampi: #bonappetit #scampi

Bon Appétit | June 1996