Thursday, August 11, 2016

In The Kitchen

After discovering the new-to-me frozen fish section of the grocery store, I knew I wanted to include shrimp in one of our dinners this past week. I decided on shrimp scampi and am so pleased with how it turned out! Also, while I was slaving away preparing a hot, home cooked meal for Darling Husband and myself, I decided to uncork a bottle of white we had chilling. After all, the recipe called for white wine, so it was going to be opened anyway. I am usually a red wine drinker, but really enjoyed how dry and mellow this Beringer Chardonnay was. I think meals just turn out better when you're sipping a glass of wine while cooking. 

{Chardonnay, you okay!}

2 servings of linguine, prepared 
1 12 ounce bag frozen shrimp
2 tablespoons butter
2 tablespoons extra Virgin olive oil
4 cloves of garlic, minced
1/2 cup dry white wine (plus a glass to sip on while you cook) 
1/3 cup chopped fresh parsley
Zest and juice of half a lemon 
Salt and pepper to taste 
1/8 teaspoon crushed red pepper flakes, optional (I forgot these. Whoops.) 

Prepare the linguine according to the instructions on the package and drain. 

In a large skillet, melt the butter and olive oil. Add garlic and sauté for about a minute and DON'T let it burn. Burnt garlic tastes shitty and bitter. Add the wine (sip your wine), seasoning with salt and pepper and the red pepper flakes if you choose. Let that simmer for 2-5 minutes, until it has reduced by half. 

Add your shrimp and sauté until they turn pink, about 2 minutes a side. Stir in the parsley, lemon zest, and lemon juice. 

Add in linguine and stir to combine. Plate and top with additional parsley (gotta love that just-for-show green) and serve with garlic bread if you want additional carbs, like I did. 

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