Shrimp Scampi
2 pounds (in shell) large shrimp, peeled and deveined 1½ teaspoons Essence ¼ teaspoon Italian seasoning ½ teaspoon salt ½ teaspoon freshly ground pepper 1 Tablespoon olive oil 4 Tablespoons unsalted butter, cubed 1 Tablespoon minced garlic ½ cup dry white wine ¼ cup freshly squeezed lemon juice 1 Tablespoon chopped fresh parsley leaves Pasta Mezzanotte

Toss the shrimp in a medium bowl with the Essence, Italian seasoning, salt and black pepper.

Place the olive oil and 1 tablespoon of the butter in a large saute pan over medium-high heat. Add the shrimp and spread them evenly in the skillet. Cook for 2 minutes and quickly turn. Add the garlic to the pan and cook for 30 seconds. Add the white wine and lemon juice to the pan and cook for 3 minutes, stirring often. Add the remaining 3 tablespoons of butter; correct the seasonings. Add the parsley and stir to combine. Serve immediately, spooned over Pasta Mezzanotte. Yield: 4 servings.