Like most days recently, today was a very busy day, I did a lot of running around with the kids. When I finally arrived home, I had no plans for dinner and I had a hungry bunch waiting for me inside.
My daughter Keira defrosted and peeled a bag of frozen shrimp, SN: It’s wonderful having extra hands in the kitchen. In about 35 minutes (prep time, cook time and photo shoot) dinner was one the table.
The smell was amazingly good, so that was a good start. I was thinking I hope this is as good as it smells…..
I added the garlic, lemon juice and white wine to the pan, then I taste the sauce before adding the shrimp. It was a bit tart for my taste so I added a teaspoon of sugar.
OK, it was now time for the shrimp to take a yummy bath in garlic, onion, lemon juice and white wine.
I tossed in the tomatoes and simmered for a few minutes. Keeping in mind not to over cook the shrimp.
This is the product of all my hard work and tears that resulted from chopping onions and mincing garlic, actually not too much work at all. A quick and easy dish. It was really delicious. I surveyed the family and got all thumbs up on the meal, they were all in agreement that we should keep this recipe around.
Shrimp Scampi Recipe
1 box dried pasta (I used thin spaghetti)
2 pounds raw shrimp, peeled and deveined
1 packet seasoning mix
1 onion, diced
3 tablespoons fresh garlic, minced
2 tablespoons fresh basil, chopped
3/4 cups olive oil
1/3 cup white wine
1/8 cup lemon juice
1 cup grape tomatoes, halved
1 teaspoon sugar
Cook pasta according to package directions, drain and set aside.
- Preheat skillet over medium heat. Once hot add in the oil olive, onions, garlic and packet of seasoning. Stir.
- Add the white wine and lemon juice.
- Add the shrimp and tomatoes and continue cooking until shrimp are light orange and no longer translucent.
- Add basil and serve over pasta.
