as you can tell i like spicy.. this one is quick and easy
optional: lime or lemon cut in half
cook your pasta or rice as directed on the package.
2 lbs. Peeled shrimp
1 stick butter
2 tablespoons olive oil
3 tablespoons chopped garlic
pinch of cayenne pepper for non chileheads,
2 teaspoons of mince habanero or scotch bonnets for bam style
6 cups cooked rice or 1 pound dried pasta, cooked
optional: fresh chopped parsley1 stick butter
2 tablespoons olive oil
3 tablespoons chopped garlic
pinch of cayenne pepper for non chileheads,
2 teaspoons of mince habanero or scotch bonnets for bam style
6 cups cooked rice or 1 pound dried pasta, cooked
optional: lime or lemon cut in half
cook your pasta or rice as directed on the package.
While the rice or pasta is cooking, melt the butter and olive oil together in a large skillet over medium heat.
Once melted and starting to bubble, add the garlic and pinch of cayenne pepper or chilie's.
Turn the heat up to high and add the shrimp. Cook until pink and heated through.
Remove from heat. Snip parsley directly onto shrimp mixture and squeeeze half a lemon or lime. If serving over rice, spoon some rice onto each plate and spoon the shrimp mixture over it. If serving over pasta, drain pasta and pour the shrimp mixture into it and toss.
Once melted and starting to bubble, add the garlic and pinch of cayenne pepper or chilie's.
Turn the heat up to high and add the shrimp. Cook until pink and heated through.
Remove from heat. Snip parsley directly onto shrimp mixture and squeeeze half a lemon or lime. If serving over rice, spoon some rice onto each plate and spoon the shrimp mixture over it. If serving over pasta, drain pasta and pour the shrimp mixture into it and toss.