“made with love”
I make shrimp scampi all year long, but there is something about making it in the summer. When I’m in the beach area like I was today, I’ll buy a couple of pounds of shrimp on my way home.
- 2 or 3 tablespoons olive oil
- 3 – 4 tablespoons butter (more or less depends on if you like butter)
- fresh garlic, minced
- salt, pepper, garlic powder to taste
- handful of fresh parsley
- can of chopped black olives
- 2 pounds of raw shrimp
- grated cheese (optional)
- 1 1/2 pounds of quinoa spaghetti
- splash of white wine
- 1 cup of broth
I saute the butter and oil with minced garlic in a pan; I add the seasoning to taste, the broth and the olives. While that is cooking I peel the shrimp and start the water for the spaghetti.
While the pasta is cooking I take out maybe 4 scoops of the water and add it to the pan with the butter and oil. I will then add the shrimp and fresh parsley. When spaghetti is done I toss it with the scampi. If you are adding cheese do so now. Hope you enjoy this delicious summer dish.