Shrimp Scampi Like in a Restaurant

Wow, having a puppy is exhausting! We knew that going in, but neither of us are used to taking care of anyone but ourselves. We love her so much already! Kevin was off today, so he was home with Gracie and they played and napped together for eight hours. How cute! He actually admitted how tired he was after one day of watching her.

When I got off work, we decided to hit the gym. We haven’t been in forever and Gracie needed some quality crate time (we’re trying to crate train her and we want her to enjoy being in there). Kevin biked 12 miles and ran 2, while I took BodyPump. Love that class! One of my favorite bloggers, Julie (Peanut Butter Fingers), writes about BodyPump a lot (and she’s the fittest chick I’ve ever seen!) so check her out and you’ll fall in love with BodyPump too!

And now for your daily dose of Gracie:

Now for the good stuff! Kevin and I looooove shrimp! Kevin loves it so much that he calls shrimp “shrimpies.” I don’t think he’s ever said the word shrimp, it’s always “shrimpie.” Anyways, I made shrimp scampi pasta the other night and it was too good not to share with you.

First, I set out my ingredients: linguine (I use whole-grain), white wine, EVOO, parsley, red pepper flakes (for a nice kick), S&P, margarin, parmesean cheese, garlic and lemon. –

I seriously loooove lemon water. I heard that you aren’t supposed to order it at restaurants because the lemons are gross, but I don’t care – it’s so good.

After a big class of water with lemon, I peeled and deveined the shrimp. It’s a gross process, but after you do it a couple times, it’s no big deal. Just peel the shrimp away from the shell (I leave the tail on – it helps keep the shrimp large while they cook) and take a small knife and cut right down the back.

Next, I pat the shrimp dry with a paper towel and add my seasonings: red pepper flakes, S&P, lemon zest and a tad bit of lemon juice –

I have a skillet pretty hot (all the while my noodles are boiling) with EVOO and garlic. I dump the shrimp in and let it cook for about four minutes (shrimp cook really fast) –

I add my noodles and a little bit of butter, because butter makes everything taste better. After everything is mixed, I add a little bit lot of parm cheese and some more parsley. Yum! It was so good, I felt like I was at a fancy seafood restaurant!

Tonight is Wednesday and that means Modern Family! We love that show so I’m going to get back to Kev, the pup and our couch!

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2 thoughts on “Shrimp Scampi Like in a Restaurant

  1. You have inspired me to cook shrimp and do the deveining myself! But, did you have to chop off the head and remove the legs on your shrimp or just the deveining part? I went to buy them today and was intimidated by the whole shrimp (head and all!).

    • I cheat and buy the shrimp that are already pulled away from their “body” (is that even how you say it?). Sometimes I buy fresh, but most of the time I buy a frozen bag and let it thaw out before I devein and cook. I usually just buy whatever is cheapest. I definitely don’t buy the kind that has the head and everything – I wouldn’t have a clue where to start or clean it!

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