I got to cook dinner for two wonderful mothers today, and then I got to go spend time with my wonderful Grandma. Quite nice.
(I also ate pasta for like the first time in quite a few months….. and did I mention that I cooked with butter?????)
As we wondered through the aisles of Costco in Anchorage yesterday, mom picked up a bag of shrimp, smiling as she commented “Let’s make shrimp scampi!” I pondered for a moment before concluding “I don’t even know what that is…. But I think we could figure it out!”
Thanks to a quick google search before church this morning, and a bit more research after church and before cooking, I figured out what shrimp scampi is and managed to pull together my own combination of recipes. Thankfully, since time was a bit short, shrimp scampi comes together rather quickly and simply. My sister Amy made a broccoli salad while I cooked, and mom had a chance to play her favorite card game with our friend Steffanie.
Steffanie and her two darling toddler boys were three people who I was extremely excited to see today. Steff’s a good friend, and her two boys, Easton & Behr, are just great. I would insert a picture here of Easton eating his glob of angel hair pasta, but I figure I should get Steff’s permission before doing that. 🙂
Anyways, dinner turned out wonderful, we all decided that we love shrimp scampi, and I’m glad that I got the chance to cook for my lovely mother & friend. Happy Mother’s Day!
1/2 cup butter
1/4 cup olive oil
1 medium onion, finely diced
8 cloves garlic, minced
2 pounds large shrimp, peeled & deveined
1 cup flour
1/2 tsp cayenne pepper
1/2 tsp salt
1 tsp freshly ground pepper
1 cup sun-dried tomatoes
1 cup white wine
juice of 3 lemons
salt & freshly ground pepper, to taste
1 cup grated Parmesan cheese
16 ounces angel hair pasta
chopped fresh parsley (or dried if, like me, you can’t obtain the fresh stuff…)
Boil water for pasta.
In a shallow bowl, mix together the flour, cayenne, salt, and pepper. Dredge the shrimp in this mixture. (You could do this while the onion & garlic cook, but I dredged all the shrimp before I started cooking and then set it aside so it would be ready to go.)
Heat olive oil & melt the butter in a large skillet over medium heat. Add onions & garlic and cook until onions are translucent. Add the shrimp, stir and cook for a few minutes. Add the lemon juice, wine, and sun-dried tomatoes. Stir & reduce heat to low.
Cook the angel hair pasta in the boiling water. Cook until just done; drain, reserving a bit of the pasta water.
Remove skillet from heat, stir in parmesan cheese, and salt & pepper to taste. Stir in any of the reserved pasta liquid if it’s needed. Top with the chopped parsley and serve immediately over the pasta.