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Shrimp Scampi
Reviews:
June 24, 2003

This is a very tasty but simple recipe. I had some frozen, cooked jumbo shrimp in the freezer, so I just used those and cooked them until heated through. If you use the full amount of wine, you will need to reduce it to about half to achieve the best flavor and consistency. Also, I wanted a more intense garlic flavor, so I made the garlic butter a day ahead and added a pinch of salt. I also added 1 cup broccoli and 1/4 cup freshly roasted red peppers to the pasta to make this a one dish meal. I will try adding asparagus next time.

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