What’s better than heavy pasta on a warm summer’s day? I know, not the best choice, but I have some shrimp to use up, and my darling husband requested pasta, so shrimp scampi it is.
Now, I am not usually one to use packets of anything. They remind of Sandra Lee and her silly tablescapes, and crappy tasting seasoning packet creations, which she does not eat, because no one would be that thin living on that much sodium and processed food.
But, considering there really isn’t anything healthy or light about this dish, I figured, why not enjoy every drop of this delicious, butter soaked masterpiece in full seasoning packet form. I serve it over al dente vermicelli, but use whatever pasta or rice you have on hand.
1 pound large raw shrimp, peeled and deveined.
1 stick of butter
1 packet of Hidden Valley Ranch dressing mix
1 tablespoon minced garlic
1/2 tablespoon minced ginger
1. Put shrimp in a glass 8×8 cooking dish, and coat with a pinch of kosher salt, and the entire packet of Ranch seasoning. (Use your hands and really rub it into the shrimp)
2. In a skillet over medium heat, melt down the butter, careful not to let it burn.
3. Once the butter is melted, add the garlic and ginger, and stir until heated through 1-2 minutes.
4. Pour the butter mixture over the shrimp, cover with foil, and refrigerate at least an hour.
5. When ready to cook, heat oven to 450 degrees, and cook uncovered 10-12 minutes, or until shrimp turn pink.