in the kitchen: shrimp scampi

would you believe i constructed this meal solely with ingredients in our cabinets. yay for a properly stocked kitchen! this came together in about 15 minutes and couldn’t be easier. the “recipe” came from my brain, as i was cooking, so i’ll do my best to recount it.

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shrimp scampi

serves 2

3-4 cloves garlic

2 tbs olive oil

2 tbs butter

1/2 lb thawed, devained tail-off shrimp

1/2 c. bell pepper (i used orange)

1/4 c. dry white wine

juice from 1 lemon

s&p

heavy pinch of oregano and crushed red pepper

pasta of your choice

parmigiano reggiano and fresh parsley to garnish

sautee garlic with butter and olive oil, add peppers. cook until soft before adding shrimp. add wine and lemon juice to deglaze pan and allow to reduce down by half. toss in seasonings, along with undrained pasta (added pasta water is a-ok, just helps make it saucier) and toss together. garnish with parmigiano reggiano and fresh parsley.