So big life changes have taken place in the last few weeks, delaying the posting of another flavor filled recipe.
I moved in to a new apartment …. with my significant other.
Thankfully he and I get along like nutella and strawberries, garlicky hummus and fresh pita chips, summer time tomatoes and extra virgin olive oil … ok you get the idea.
But really, it’s been an eye opening experience to mesh your style with another, your stuff with another, essentially your daily life’s happenings with another.
And while I’ll admit there are times I’m sure we equally would like to kill each other and/or lock the other one outside of the apartment temporarily for a few hours minutes I would not imagine it any other way.
Naturally I’ve already staked my claim over organizing the kitchen space and while my space is nowhere near the house I shared with previous roommates, I’m making due.
I’ve been pinteresting like a champ and searching for some funky ways to utilize smaller spaces. On one side of our kitchen we have this wide open wall space with no cabinets or storage, so I’ve been playing around with shelving ideas.
Thus far the home cooked meals that have come out of the fridge have been few and far in between as unpacking and organizing have taken over my life. But I did manage to whip up a tasty stir fry and a delightful tomato frittata and salad that took me back to my study abroad days in Paris.
So as I get more organized in my new kitchen space, the recipes will keep coming, don’t worry. In the meantime, I’ll circle back to a few months ago and a lovely “Italian supper” that my friend Alyson, her mother Debbie and yours truly hosted at Alyson’s house.
As evidence through this blog, Alyson and I look for any and every excuse to host friends for gatherings and lately we’ve been dabbling in themed-dinners. For the meal, we had a variety of pastas and sides dishes that were devoured and one in particular was my shrimp scampi.
I’ve been late to getting this one up and have received many requests so finally I give you Shrimp Scampi.
A couple quick notes .
You will notice right away the margarine in place of butter and in all honesty I had intended on butter and forgotten to buy it. But I will say the margarine was quite a surprise with the dish and the butter was not missed.
And with regards to the red pepper flakes, add to your liking. Two shakes will definitely give you some considerable spice so just be cautious. I personally added two or three shakes, as the hottness of the flakes and the citrus flavor in the dish really blended nicely.
4 tablespoons margarine
4 tablespoons extra virgin olive oil
6 cloves garlic, chopped
Red pepper flakes (I do a couple shakes but I like it spicy. The red pepper
1 pound shrimp, peeled and deveined
Salt and freshly ground pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup chopped flat leaf parsley
1 pound linguine, cooked al dente
grated parmesan cheese*
In a large skillet over medium-high heat, melt 2 tablespoons of margarine and 2 tablespoons of olive oil. Add in the garlic and red pepper flakes and sauté for about 3 minutes, making sure not to brown the garlic.
Season the shrimp with salt and pepper and then add to the pan. Cook until the shrimp are pink, about 3 minutes, making sure to flip the shrimp.
Remove the shrimp and set aside. Add the wine and lemon juice to the sauté pan and bring to a boil. Add in the remaining 2 tablespoons of margarine and 2 tablespoons of olive oil. Stir around for a minute and then add back in the shrimp, parsley and cooked pasta.
Season with salt and pepper and if you like it spicy put in another shake of red pepper flakes. Serve it right away.
* I personally enjoy grated parmesan cheese on my shrimp scampi, but some if not most Italians view adding cheese to any type of fish or a no no. Do as you please, but my vote is cheese all the way (sorry Aunt Maria).