While I did not spend much time cooking over the weekend, I did enough. Most importantly I cooked Sunday night dinner in celebration of National Shrimp Scampi day.
Really, unless you are allergic to shrimp this should be required. It is so easy to make Shrimp Scampi and it is delicious.
I had been planning on making this for a week. I had everything I needed to make it. One of the downsides was that I couldn’t find any salad makings in my little town following the recall of Romaine. How disappointing. I chose to grab some large white mushrooms and make some stuffed mushrooms as a side dish in place of salad.
No one in my house seemed one bit disappointed that I was going to make Shrimp Scampi. The girls both eat shrimp and love pasta so it was definitely going to be a slam dunk meal. The hardest part for them was waiting. Apparently they were getting hungry thinking about it.
Because they were hungry and I didn’t have anything better to do I started making dinner late afternoon. The most time consuming parts of making Shrimp Scampi are cleaning the shrimp and cooking the pasta. So, I cleaned the shrimp while the water came up to boil. The timing was nearly perfect.
Once the shrimp was peeled and deveined I started the sauce. The sauce cooked while the pasta cooked. Shrimp only takes 4 minutes or less to cook in the sauce, and then it gets tossed into the cooked pasta. Shrimp Scampi is truly that quick and easy to make.
The dish did not disappoint. Daughter Number Four enjoyed the shrimp in its buttery garlic sauce more than she enjoyed the pasta.
I served the Shrimp Scampi over linguine, which opened up a conversation about different styles of pasta; spaghetti, linguini, fettucine. Daughter Number Four laughed and said she thought fettucine noodles were called Alfredo noodles. She has only eaten them in Fettucine Alfredo. Ah, lessons in pasta and their sauces.
The stuffed mushrooms were a split. Daughter Number Three does not like mushrooms in any shape or form. D4 can eat them in dishes, but apparently does not like the large ones whole and stuffed. The texture does not appeal to her. She did eat the filling out of one (or 2). The Hubs and I ate the rest.
I also served this with some Garlic Toast and steamed broccoli. The salad was still missed.
Did you celebrate Shrimp Scampi Day? If you can eat shrimp is it something you like to eat?
- 1 pound linguini
- 4 tablespoons butter (divided)
- 3 tablespoons extra-virgin olive oil (divided)
- 2 tablespoons white onion (finely diced)
- 2 cloves garlic (minced)
- Pinch red pepper flakes (optional)
- 1 pound shrimp (peeled and deveined)
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine or chicken or clear vegetable broth
- Juice of 1 lemon
- 1/4 cup finely chopped parsley leaves
- For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of teaspoons of salt and the pasta. Using a pasta spoon stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 8 minutes or until the pasta is al dente. Drain the pasta. Toss to separate, and set aside.
- Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Sauté the onions, garlic, and red pepper flakes until the onions are translucent, about 3 to 4 minutes.
- Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes, turning frequently. Do not overcook, or the shrimp will be rubbery and tough. Remove the shrimp from the pan and set aside; keep warm.
- Add broth and lemon juice and bring to a boil. Add 2 tablespoons butter and 1 tablespoon oil. Cook until just beginning to thicken.
- Return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Serve immediately.