This week has been filled with lots of kid related tasks, as I’m helping Kym with her two munchkins for a bit. As such, there hasn’t been much cooking, since most of my recipes are a bit…adult for the preferred simple tastes. I did pull out one of my favourite meals for Kym and myself one night, when the kids were off at their dad’s. I’m ashamed to admit it took me as long as it did to learn how to make Shrimp Scampi, considering how super simple it is to make. I don’t think I’d tried until Yesenia made it for me earlier this year, before I’d moved to BC. It definitely became a staple in my diet this summer, simple, light and easily adaptable with any fresh veggies you want to saute and add in.
Note: If you’re cooking the shrimp from scratch (though you can use pre-cooked and just brown them with the garlic/butter), it will add a few more minutes to the cooking time.
– Butter and olive oil (I prefer to use a mixture)
– Freshly squeezed lemon juice (optional)
Set the pasta water to boil, then add the pasta in, cook to desired texture.
Chop the garlic pretty finely, then heat some olive oil and lightly brown the garlic, until it’s nice and aromatic.
Add the shrimp, and cook until it’s nicely pinked on both sides. (Should be 2-4 minutes per side. If you over cook, it’s alright, it will just be a little on the chewy side).
Add the butter to the shrimp and mix it all around. Add the pasta (DRAINED!!) to the sauce, and swish everything around together, to allow the pasta to soak up all the sauce!
Spritz with the lemon, if so desired, and serve!