I am an incredibly committed person. When I set a goal, I meet it, no matter how long it takes. The more meaningless the goal, the better. I once wrote down every dinner I ate for four months for absolutely no reason. The one I always have trouble with though is my Goodreads goal. I want to read 18 books this year, and I’m one book short, just ten days before the year is over. I never ever meet my Goodreads goal. I read a blog post by Jodi at Practising Simplicity, and she said she reads just ten pages a day, and she has four kids. That’s a book a month! If she can do it, I definitely can. We just need to put in the time, and make space for what we want in our lives.
Raise your hand if you don’t cook because it takes too long. What if I told you that you can make a beautiful dinner for two (or four if you double it) in 15 minutes? Meet Shrimp Scampi. Delicious and easy. I like to think of Angel Hair pasta as the guiltless pasta because I can eat entire bowls of it and never feel like I ate a pound of pasta. It’s light and refreshing and perfect paired with lemony buttery Shrimp Scampi. The beauty of cooking shrimp is how quickly the whole dish comes together. Shrimp only needs to be sautéed for a couple minutes before it’s cooked. So if you’re like me, you can turn up your audiobooks (because I’m going to finish 18 books this year dammit!) and barely think about this recipe for 20 minutes. Make time for the things you want in your life!
Here’s how you make it. So simple. First defrost your shrimp by running cold water over them in a colander in the sink until they’re tender and defrosted. Then bring a large pot of water to boil. If you’re a genius with timing, you can time it so the pasta goes in just three minutes before the sauce is done (so when the shrimp enters the pan sauce). Or if you’re me, you just cover the drained pasta in a towel until it’s all ready.
In a medium saucepan, add the olive oil, pepper flakes, and garlic over medium heat. Saute for just one minute, stirring.
Add the white wine and lemon and let it simmer down for three minutes. Add a pinch of salt and the butter.
Add the shrimp to the pan and cook for 3 minutes, stirring to turn the shrimp over halfway through. Remove from heat and immediately serve over pasta with the sauce.
- ¼ lb angel hair pasta
- 10 oz frozen shrimp, peeled and deveined, tail off
- 2 tbsp olive oil
- ¼ tsp red pepper flakes
- 4 cloves of garlic, peeled and thinly sliced
- juice of ½ lemon
- ½ cup dry white wine
- ½ stick butter (4 tbsp)
- kosher salt
- Bring a large pot of water to boil. Once boiling, add the angel hair pasta. Boil for 3 minutes, drain and then cover with a towel to keep from sticking.
- In a colander, add the shrimp and defrost by running cold water over the shrimp until they're defrosted. Set aside.
- In a medium saucepan, add the olive oil over medium heat. Add the red pepper flakes and garlic, and saute 1 minute or until garlic starts to become aromatic. Add the wine and lemon juice and let simmer 3 minutes. Add a pinch of salt and butter and let the butter melt.
- Once the butter is melted, add the defrosted shrimp, sauteing for 3 minutes, stirring and turning the shrimp halfway through. Then remove from heat and pour over pasta on a serving platter.
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