All those eating moldy rice in a tube shall love you and despair, Sean. Also? Go you, man! Scampi is yum.
It was deelish.
I coarsely chopped about 9 cloves of garlic, sliced up three scallions, and chopped up maybe three tablespoons worth of fresh flat leaf parsley. I also finely chopped up a large tomato and juiced three lemons.
After starting the linguini cooking, I melted some butter in a pan and began sauteing (sp?) the garlic, scallions and parsley. Once the garlic was brown, I threw in the lemon juice and tomato, and turned up the heat just a bit.
When the liquid was boiling, I threw in the shrimp (about a half pound of uncooked, cleaned, tail-off shrimp, rinsed and dried).
I let the shrimp cook for about three minutes or so, basically until they were pink on both sides (S said I may have cooked them, like, thirty seconds too long), then threw in some chopped fresh basil and fresh ground black pepper.
I served the shrimp and sauce over the linguini, and served it with steamed asparagus drizzled with lemon juice and sprinkled with fresh ground black pepper.