Can’t go wrong with the classic shrimp scampi. It’s traditional for a reason.

You can eat it over pasta, with a side of rice, or just by itself.

It’s everyone’s favorite, which is why i include it as a honorable mention for my feast of seven fishes. It’s a great crowd pleaser, if you have less adventurous seafood eaters.

Ingredients:

1 Tbsp evoo

1 lb 16 - 20 shrimp, peeled and deveined

1 pinch salt

2 tbsp ghee

1/4 cup chicken stock

1/2 shallot, minced

4 cloves of garlic, minced

juice of one lemon

handful of minced italian parsley

Directions:

Heat evoo to shimmering in a large sauté pan, over medium heat.

Add in shrimp and salt, and cook until just opaque, 2 - 3 minutes per side.

Add ghee, chicken stock, shallots, and garlic.

Stir to combine, and sautéed on low for a few minutes - just enough to soften shallots and garlic.

Remove from heat. Add lemon juice and parsley.

Stir to combine, and serve immediately.