
Ingredients
- 1/4 c. olive oil
- 1 lb. 16-20 shrimp, peeled and deveined, tails on
- salt and pepper
- 4 cloves garlic, pressed
- 1 T. fresh oregano, chopped
- 2 T. italian parsley, chopped
- 1/2 c. Buddy's breadcrumbs
- 1/4 c. pecorino romano, finely grated
- 2 lemons, juiced
- 1 lb. linguini, cooked
Directions
- Add the oil, butter and garlic to a large saute pan and heat to medium. When oil is hot and the garlic fragrant, add the shrimp, and a couple pinches of salt and black pepper. After 2-3 minutes add oregano and parsley and saute. Keep turning the shrimp so both sides cook evenly and the shrimp is pink and cooked through. When shrimp is done, a couple minutes longer, add the breadcrumbs and cheese, turn to coat well. Add the lemon juice, stirring all to combine well. Serve over mounds of cooked pasta.