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Recipe courtesy of Quick & Simple magazine
Melt 4 tablespoons butter in a large skillet over medium heat; stir in 2 teaspoons lemon-pepper seasoning and 1/2 teaspoon garlic powder (I used fresh, minced garlic). Add 1 lb thawed, frozen shrimp and sute until pink, stirring occasionally. Stir in 1 medium tomato, cut into wedges. Sprinkle with parsley (I used basil instead) and serve over buttered pasta (I didn’t add extra butter to the pasta).
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