My goal for this week was to make a meal that I didn’t have to shop for. Using only food I already had at home. Challenge accepted.
You know me, and you know that I am into simple meals. I don’t need (or really even want) it to be very fancy, I don’t always want it to take a lot of time or energy to prepare, but that doesn’t mean I don’t want it to TASTE really good. When I moved to Boston a hundred years ago, I went grocery shopping with my mom, and she said “Always make sure you have shrimp in the freezer. You never know when you will need it” and since then, I have always had frozen shrimp in the freezer. And you know what? It has saved me on numerous occasions.
I distinctly remember when I was young, my Mom made shrimp scampi for dinner one night, and I thought it was just the most delicious thing I had ever had LOL. I mean, how do you go wrong with it?? It had everything I loved! Shrimp – check. Garlic – check. Pasta – check. Little bit of a kick – check. More Garlic – check. And 8 year old Hannah thought this was just the best thing ever. 36 year old Hannah still has it in her top 10. One of the things I love most about it, is it is SO easy, and I usually have all the ingredients in my house every day. A lot of times, for dinner I end up just throwing something together, or it’s already prepped, or I’m just too tired to put any effort into it at the end of a long day. This meal FEELS like I put effort into it, but only takes a few minutes to actually cook. So that’s a win in my book.
So this week, I took a little riff on the regular shrimp scampi. Swapped the spaghetti for zoodles, and added some tomatoes, but other than that…kept it pretty basic!
(serves 2 – I was just cooking for myself so I halved this recipe – ingredients pictured above)
2 Medium Zuccini – spiralized
1T Olive Oil
1.5 T Melted Butter
4 Cloves Garlic – Minced
6-8oz. Shrimp – tail on. pref. Jumbo – I only had little ones 😦
1/3c. White Wine
1t. Chili Flakes
1/2t. Lime Juice
1/2 tomato (I used about 5 cherry tomatoes)
Salt to taste
3-4 dashes Ground Black pepper
Optional: Chopped parsley garnish
Optional: Lemon wedges
- Heat skillet on medium heat, add olive oil, butter and garlic until aromatic (but NOT browned).
- While heating up the garlic, butter and oil, in a separate pan, heat 1T olive oil, and toss in the zoodles. These do not need a lot of time, just a couple minutes to soften up a little.
- Add shrimp and stir a couple times until they are about half cooked.
- Add wine, chili flakes, salt & black pepper.
- When shrimp is almost all the way cooked, add lime juice, tomatoes, parsley, then toss the zoodles in for just a moment to let some flavor absorb into them.
- Plate the zoodles and shrimp – a bowl is sometimes best to hold some extra delicious sauce!
I squeezed a little bit of fresh lemon on top once it was plated, and it was DELICIOUS! If you like it extra spicy, toss in a bit more chili flakes, I did…and I loved every spicy bite of it!! Hope you enjoy this week’s recipe!