Since all we have in the freezer is pork chops and shrimp, I decided I better make shrimp because I definitely didn’t want pork chops two days in a row. Then I realized scampi could not be a more perfect dish, because I had just a little white wine left to use up, and a bag of lemons.
I served this with some asparagus and cremini mushrooms that I halved and tossed with olive oil, salt, pepper, a squeeze or two of fresh lemon juice, and roasted for about 10 or 12 minutes in a 400 degree oven.
8 or 10 oz. pasta (linguini is traditional; unfortuntely I didn’t have any)
2-3 Tbsp butter
1-2 Tbsp extra virgin olive oil
1 lb shrimp, peeled and deveined
3 cloves garlic, minced
1/4 cup fresh lemon juice
1 tsp. lemon zest
1/4 cup dry white wine
pinch of red pepper flakes (optional)
salt and pepper
Cook pasta in salted boiling water until al dente.
Meanwhile, heat butter and oil in a large skillet until melted together.
Sprinkle shrimp with salt and pepper and add to the skillet. Cook until shrimp turn pink and are done, about 4 minutes. Remove shrimp from skillet.
Add garlic and cook until fragrant, about 30 seconds.
Stir in wine, lemon juice, lemon zest and red pepper flakes. Reduce slightly. Season to taste.
Toss with shrimp and linguini. Garnish with cheese or parsley, if desired.
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