I love this recipe. You can use Shrimp or Scallops if you like. If Olive Oil bothers you (it doesn't bother me), you can substitute with Canola or use 1/2 and 1/2.
4 Tablespoons Olive Oil
1 1/4 lb. large raw Shrimp, peeled and deveined, tail intact
4 cloves garlic, minced
Coarse salt and freshly ground pepper
2 green (spring) onions, including tender green parts, thinly sliced
2 Tablespoons chopped fresh flat-leaf (Italian) parsley
1/4 cup fresh lemon juice
In a large saute pan, heat 2 tablespoons of the oil over medium-high heat. Add half of the shrimp to the pan and cook until pink on one side, about 1 minute. Turn the shrimp over with tongs, add half of the garlic, and cook until pink on the second side, just a few seconds. Add salt and pepper to taste, toss, and quickly add half of the green onions, parsley, and lemon juice. Toss again and transfer to a warmed platter. Wipe the pan clean with paper towels and repeat with the remaining shrimp and other ingredients. Serve over pasta or rice of your choice!
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Shrimp Sauteed with Lemon and Garlic over Pasta
