I need to introduce you to my husband right from the get-go since he is a key player in my culinary adventures. Todd. That’s his name, Todd. There will be more biography in the future, but I’ll start with the most pertinent. Todd’s loves pretty much anything in the food realm. Well, there are exceptions, most of which many of you, though not all, would agree with (brain, tongue, kidneys – basically all internal organs). He loves the complex, he loves the simple. I can spend hours on a gourmet dish and he’ll love it. I can spend 10 minutes on a casserole…and he’ll love it. It’s exasperating in a way, but really, how can I complain? How ridiculous would I be to criticize my husband because he’s too easy to please? Exactly. So, while his easy-to-please-ness doesn’t exactly inspire me on to new and exciting culinary heights and challenges, I’m still grateful that I have such a gosh-darn, easy-to-please husband.
So, let’s start with something that is right up his alley, shall we? Scandalously delicious but deceptively simple.
Lemon-Garlic Shrimp Scampi. Now what seafood lover doesn’t appreciate a good shrimp scampi? And I mean a really good shrimp scampi?
Here is a great one that you’re going to love!
Lemon-Garlic Shrimp Scampi
- 1 16 oz package linguine, prepared according to package instructions
- 1 pound large 16-20 count shrimp, *shelled and deveined (leave the tail on, it looks fancier that way)
- 3 tablespoons butter
- 2 tablespoons olive oil
- 3-4 cloves garlic ,minced
- 1/2 teaspoon red pepper flakes ,add more if you like it hot!
- 1/2 cup white wine
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon fresh lemon zest
- Freshly ground black pepper and salt to taste
- 2 tablespoons finely chopped parsley
- Parmesan cheese for sprinkling
- Extra chopped parsley for garnishing
- Heat a medium-sized pan on medium-high heat. Once heated, add the butter and olive oil. Once the butter is melted and is no longer foamy, increase the heat to high and add the shrimp. Cook for one minute then turn shrimp over, add the garlic and red pepper flakes, and cook for another minute. Be careful not to overcook or the shrimp will be tough. Set shrimp aside on a warm plate.
- Next add the white wine, lemon juice, and lemon zest. Add black pepper and salt to taste. Leave the heat on high and let the wine sauce boil for 2-3 minutes.
- Reduce heat to medium. Add the shrimp and parsley and stir to coat with the sauce.
- Serve immediately over pasta sprinkled with some Parmesan cheese and chopped parsley. Enjoy!
* Here’s a quick and easy tutorial on how to shell and de-vein shrimp: