The Virgin Stove

Making everything for the first time

Shrimp Scampi

Because I have to cook before I go to work every morning, I have to make sure that I have all the ingredients laid out early and that the meat has defrosted from the day before. I do give myself at least an hour of cooking time each day. Apart from the fact that C has to eat a real meal, buying lunch every workday isn’t healthy for my pocket. And God only knows what the sodium content of those foods are!

But, I do (accidentally) sleep in every once in a while. For these cases, dishes like shrimp scampi are a lifesaver.

It’s buttery, garlicky, and oh-so-fragrant that I couldn’t wait for my lunch break to come. And the best thing is this deliciously simple dish literally takes 15 minutes to prep and cook. It can be eaten alone or served with angel hair pasta. While cooking the dish, you can boil the pasta to save time.

Shrimp Scampi

Based on Diane Rattray’s recipe

6 tablespoons of butter
6 large cloves of garlic, minced
1 1/2 pounds peeled and de-veined shrimp
6 green onions, thinly sliced
1/4 cup dry white wine
2 tablespoons freshly squeezed lemon juice
a pinch of red pepper flakes (optional)
2 tablespoons fresh parsley, chopped
salt and pepper

Over medium heat, melt the butter. Saute the garlic until fragrant. Add the shrimp, green onions, wine and lemon juice. If you like it a little hot, add a pinch of red pepper flakes. Let simmer until the shrimp cooks, around 2-3 minutes. Toss in fresh parsley and salt and pepper to taste. Garnish with a sprig of parsley and serve with angel hair pasta or your side dish of choice.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: