For tonight’s dinner I had really good intentions to try to recreate the Shrimp Scampi dish I had on my mom’s birthday. I was planning on using my favorite Shrimp Scampi recipe as a base and going from there. The only problem was when I checked out my kitchen staples, we didn’t have any lemons, no fresh parsley and my Extra Virgin Olive Oil was gone too ~ ahh! No worries though, it just forced me to get a little creative.
I decided to break out my Consorzio Meyer Lemon Olive Oil as a substitute for lemon and Extra Virgin Olive Oil.
Shrimp Scampi with Meyer Lemon Oil
1 T butter, 2 T Meyer Lemon Olive Oil (you can use all olive oil if you like)
1 shallot, chopped
3 garlic cloves, minced
3 Green Onions, sliced
1/2 tsp sea salt
1/4 tsp coarsely ground black pepper
1 lb large shrimp, peeled, and deveined (I buy mine from Costco already cleaned and shelled), then, “butterfly” them by slicing them almost in half
2 T chopped fresh flat leaf parsley or basil
a few pinches of crushed red pepper
Melt butter with olive oil in a large nonstick skillet over medium heart, then add the shallot and garlic. Cook stirring frequently until golden 3-4 minutes. Stir in shrimp, sea salt and pepper. Cook until shrimp are opague and cooked through, about 5 minutes. Remove from heat and add basil, green onions and crushed red pepper.
I love to serve shrimp scampi over pasta and let the garlic oil season the pasta. It’s so simple to make and very low in calories and fat.
I took 1 cup of linguine and topped it with a serving of shrimp ~ delish!
I cooked up some Alexa Garlic Bread on the side and completely forgot to make any vegetable with dinner ~ oops!
I was glad to get back to cooking in the kitchen and The Husband even helped. It really made my “Monday” so much better!
While dinner cooked, I also popped a new 3 ingredient dessert recipe into the oven for dessert. It is cooling now so hopefully if it turns out I will have that to share with you all tonight or tomorrow!
Off to read, relax and hopefully get some sleep! Nite all!