Easy, delicious, and quick.
My favorite shrimp scampi recipe.
I won’t even try to pretend I invented this, but it’s been scrawled onto a recipe card for so many years, I also can’t pretend to remember from where I got it to give credit.
Regardless of proper bibliographical references, you should make this. This weekend. Because it’s yummy. And easy. And it looks way fancier than it is. So you’ll look like a rockstar without breaking a sweat. And isn’t that the quintessential mom thing? Or is that just me?
Oh, and a word to the wise: ALWAYS ALWAYS ALWAYS ALWAYS buy shrimp that has already been deveined.
You can slip the peeling off easily in a few minutes, but not only is deveining an art form, it is also a filthy disgusting task that will ruin your ability to eat shrimp…quite possibly for the rest of your life.
I wasn’t paying attention once, and dry heaving may or may not have been happening. And I didn’t eat a single shrimp that night. Which is a d*&%^ shame.
I usually buy the larger shrimps and have to finish the peeling at home…but just trust me on the deveining. ::shudder::
Oh, and one more thing: we like spicy food. You should for sure sprinkle a little bit of the red pepper flakes on your shrimp for at least a little bite…but if you are like us, and like some kick, feel free to be a little more generous with it.
Plus, that way, you don’t have to share with your kids.
Okay, you’ll have to share with Jill. Because my blondest kid is the one who digs the fire. Go figure.