Seafood is a great weeknight meal because it cooks up so quickly. The only problem is getting to the supermarket to get it because you don’t really want seafood sitting in your fridge for more than a few days. A few weeks ago, my supermarket was having a sale on uncooked frozen shrimp so I grabbed two bags to use for a quick meal.
I somehow have never made Shrimp Scampi, so when I saw a version on Cooking Planit, I decided it was about time! This recipe takes about 30 minutes if you buy the shrimp already peeled, deveined, and with the tails removed. (I have a review of Cooking Planit within my Braised Baby Back Ribs and Creamy Polenta with Brussels Sprouts and Pancetta post if you’d like to read more about this app.)
Ingredients (serves 4):
- 2 tablespoons olive oil
- 1 1/2 pounds shrimp (about 20 shrimp)
- the juice and zest of two lemons
- 2 tablespoons fresh parsley, chopped
- 2 garlic cloves
- 3/4 cup dry white wine
- 4 tablespoons unsalted butter
- 1 lb angel hair pasta
- salt and pepper, to taste