INGREDIENTS

INSTRUCTIONS

The recipe is from my father, and it's one of the  best things he's
ever done for me.  A warning.  This whole recipe is an old family
recipe (tm) and the amounts are approximations.  I just kinda stand
over the saucepan and keep adding garlic, salt, pepper, garlic,
gralic, the whole time. So take the recipe with a grain of salt, and
lots of garlic.  Melt the stick of butter in a deep saucepan over low
heat. Add 3/4 of  the cooking wine.  Drop in a few (what are the
sections of the clove  called?) in, as well as garlic powder, salt and
pepper. The  whatever-I-have-lying-around part is there because I
happened to have  some oregano last time I made this, so I threw it in,
and it was  pretty good. And the phrase my father uses is "You can
never have too  much garlic [in this recipe]", so go crazy.  Once this
mixture comes  to a boil, pour in a cup of water and add the shrimp.
You may want  to fish out the chunks 'o garlic before you do this, so
someone  doesn't think it's shrimp. Now bring to a boil again, and pour
over  spagetti. You want the spagetti au denti so it doesn't become au
soggy once you pour the scampi over it.  The reason the lemon juice is
in () is because when I first got the  recipe, my father forgot to tell
me about it.  I have become  accustomed to it without, but the weak of
heart may add lemon juice  to calm the garlic and butter down, or use
cooking wine with lemon  added. Good luck!  The Polka Dot Palace BBS
1-201-822-3627.  Posted by ORIGAMI SLAYER  Posted to MC-Recipe Digest
V1 #703 by Lisa Clarke <lisa@gaf.com> on  Aug 1, 9

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Nutrition (calculated from recipe ingredients)
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Calories: 2291
Calories From Fat: 878
Total Fat: 99.9g
Cholesterol: 815.6mg
Sodium: 2587.2mg
Potassium: 947.1mg
Carbohydrates: 247.7g
Fiber: 8.7g
Sugar: 2.4g
Protein: 95.4g