Shrimp Scampi

Yes, this is the portion size Jordan and I eat every night. So what? We work out. Lay off:)

When in doubt, let's have Shrimp Scampi!

Jordan and I have very similar tastes in food, which makes for very easy eating decisions. This is of course a lie from Jordan's point of view because I always pretend I'm in the mood for anything until he starts suggesting things and I say no to all of them. However, we do still like all the same things! It's just a matter of the day, time, my mood etc.

We're both pretty good cooks, don't go out to dinner very often at all and eat way more than the average person. Therefore, we're always making things that can be made cheaply and in theory, provide for leftovers. Shrimp Scampi is my go-to meal all the time and I've tried tons of different variations until last week when I created THE ONE!

It was amazing and fresh and delicious and of course, cheap and easy! It's not heavy like you would get from a restaurant, but it has so much flavor from natural, healthy things!

Ingredients:

3 gloves of garlic (cut back on this if you don't like the flavor)

2 shallots, chopped

1/4 cup chopped basil

2 tbsp EVOO

Juice of one lemon 

3 tbsp dry cooking wine

1 tbsp Butter or Margarine (this is the only added salt flavor, and it makes a HUGE difference!)

1/2 cup sliced grape tomatoes

1/2 lb. cleaned shrimp (tail-on)

8 oz./Half a box of your favorite pasta (I used linguini)

Total Time: 15 minutes

Prepare:

Boil 4 quarts of water. Cook pasta as directed (duh.) 

Once you've placed the pasta in the pot, heat olive oil, butter, shallots and garlic in a medium saucepan on medium setting. When the shallots seem to be softened, not browned, throw in the shrimp and squeeze in lemon juice. Don't throw away your lemon halves! 

If shrimp came uncooked, cook until pink/tender. If already cooked, simply heat until tender (just a few minutes).  Reduce heat. Add wine and basil and let simmer for a minute or two.

Combine scampi combination with drained, rinsed pasta. Once pasta is plated, garnish with basil flake, lemon zest of your juiced lemon and as much parmesan cheese as you can find!