Scampi for One (or two or three!)
For as long as I can remember (so probably only the last 15 years or so), my mom cooked the same thing every Christmas Eve: garlic shrimp (scampi), basmati rice and Cesar salad (I’ll get the recipe posted on here one day). So simple. So tasty. Naturally, I decided that I need to make up my own version. I think it’s a winner. (All two taste testers agree.. but who is counting)
The recipe is for one, but you can easily multiply everything and cook for two or three based on the 300 g bag of shrimp I bought.
I was strolling through the bulk foods store one day (same as I literally do at least three times a week .. because I have a chocolate covered almond addiction) and decided that I wanted to try out one of their dried gluten free pastas. I bought a bag of quinoa pasta because I didn’t think there would be any kind of extra taste and also because I knew it would be high in protein. Tip of the day: if you’re buying something from the bulk foods store and they have little sheets with cooking directions – take one. It will come in handy! Not that cooking this quinoa pasta was difficult, but there was a tip to stir for the first couple of minutes in the boiling water and also to let it cook for about 12 minutes. That all being said, use whatever noodles (or even rice) that you prefer!
I bought frozen raw, peeled shrimp. You can thaw them overnight in your fridge or if you’re taking them out at cooking time, just run cook water over them in a colander for a few minutes. You can buy the ones that aren’t peeled yet but let’s face it, that’s an extra step for you. If you do open your bag and see that your shrimps have shells, you can peel them while running under cool water and thaw them at the same time.
This recipe uses minced garlic, chilli powder, dried parsley, Parmesan and fresh lemon juice for flavour. I definitely recommend using fresh lemon for this.
Hope you all enjoy this one. The shrimp only takes like 8 minutes to cook, so you’ll be eating in no time!!