#blackcook

I work in an office from 8:30-5pm most days out of the week. Which means that after work I am beat...seriously, once I get home I’m ready to chill out and read a book. So, when it’s time for dinner I like to make quick and delicious meals. One of my favorite 1 hour or less meals is Shrimp Scampi with Linguine. I stopped following a “real” aka online recipe for this a couple of years ago because I’ve always found that just throwing my personal spin on the dish tasted better, so I invite you to do the same! Here it goes, Quick Shrimp Scampi! 

What I use: 

Olive Oil, Sea Salt, Lemons (I usually use lemon juice), White Wine (I just use the cheapest I can find; a Pinot Grigio) Black Pepper, Parsley Flakes (if you have it on hand, use fresh parsley), Cayenne Pepper, Onion (halved), Onion Powder, Garlic (3 cloves), Garlic Powder, Shrimp, Linguine; Do you add anything different? Let me know! 

Now that we have the ingredients laid out...what comes next? 

I always start with cooking my pasta because it takes the longest amount of time. I bring a pot of water with salt to a rapid boil then add in the lingunie and cook for about 7 minutes until al dente. Drain pasta and set aside. Next, I begin prepping my ingredients. I peel and devein the shrimp, I usually leave the head on because it adds more flavor but I forgot this time...whoops! Then I season the shrimp with anything I can find: salt, pepper, parsley, cayenne, lemon juice, and onion and garlic powder. I dice the onions and mince the garlic (my food processor is a life-saver) and from there I usually wing it. 

I heat up the olive oil in a skillet add the onion, cook until browned and then add the garlic. Remember GARLIC BURNS QUICKLY so always add it last! After the garlic and onion is browned I toss in the shrimp. Sauté the shrimp in this mixture for like 15 seconds (which I also forgot to do...whoops). I always found that sautéing the shrimp first provided a better texture than letting it cook in the white wine and lemon juice. 

After sautéing the shrimp add in about a cup or half a cup of white wine and the juice of one lemon. You’re welcome to add more or less if you want, I like my scampi light on the lemon and heavy on the olive oil. 

While slightly simmering the juices and wine so that it becomes infused, I add a bit more cayenne pepper, olive oil, black pepper and parsley, TASTE YOUR FOOD..if it needs more seasoning add more seasoning. Let cook for about 3-5 more minutes until shrimp turns pink. Do not cook too long, your shrimp will taste rubbery and gross. 

Once the shrimp are pink I slowly add my lingunie to the skillet and mix together. I top with more black pepper, cayenne pepper (you will come to realize I’m heavy handed with the cayenne and black pepper, I LOVE IT) and parsley. Next step SERVE!