Lemon Pepper Scampi


I’m back, Baby, I’m back! It’s been a tough cooking week with my harshest critics (being 4 1/2 & 6) not liking anything I was dishing out. Truth be told, I didn’t like everything either, but I’d never tell my kids that. And it’s ok if they don’t like everything, but they need to try it. The problem comes when they know that the Hubs or myself doesn’t like something. Then, magically, they don’t like it either. It could be that they’ve never even tried it, but if Mommy or Daddy doesn’t like it . . . . Anyway, I kind of cheated on this because I know how much my kids LOVE shrimp. But I also wanted to try something new, but safe, to redeem myself from this weeks previous disasters. PS – I haven’t forgotten, I still owe you Cooking Pasta tips šŸ™‚


1/3 cup olive oil
1 Tbs minced garlic
1 lb large shrimp, peeled and deveined
1 Tbs McCormick Lemon Pepper Seasoning
1 tsp dried parsley flakes


Heat oil in large skillet on medium heat. Add garlic and cook 30 seconds, or until fragrant. Add shrimp and lemon pepper seasoning, cook and stir 3-4 minutes, until shrimp turn pink. Sprinkle with parsley. Serve over rice (I made my garlicky rice, which can be found here on this blog).

Prep Time: 5 minutes; Total time: 15 minutes


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