Last-Minute Shrimp Scampi

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Last-Minute Shrimp Scampi

Weeknight madness

Weeknights can be very crazy when you have a big family. Morning drop-offs and pickups every day. On Wednesdays, the children have mixed martial arts training. During this time, I would study for culinary school. I was going over the schedule for the rest of the day and realized that I had not planned dinner. I had completely forgotten that it was my night to cook.

Think Quick

I mentally scan the refrigerator and the cabinets.  I remember a French baguette, olive oil, butter, fresh garlic, and linguine pasta. I decided to make shrimp scampi. I decided to order the remaining item online to be delivered. I still needed the shrimp and the produce.

Saved by delivery

After the children were done with training, we headed home. When we arrived, I was happy to see that the groceries had not been delivered. The kids all get out of the car in a blur of backpacks, headgear, and shin guards the moment the groceries arrive. My oldest son helps me take the groceries into the house.

Fast prep

I begin prepping the ingredients for dinner. First, I preheat the oven and boil the water. Next, I clean the shrimp and set them aside.  I wash the vegetables and prep while going over my daughter’s math problem. I finish prepping just in time for the first round of the older kids’ showers and baths. I know that I need to speed up dinner because they are going to be ready to eat soon,

The youngest child is playing in the living room. The water is boiling, so I add the olive oil, salt, and the pasta. Next, I slice the baguette, drizzle olive oil over the bread, and set it on the baking sheet. My daughter sits in the dining room and begins to go on about her day with her friends. I smile, turn on music, and keep cooking. I add butter to a warm pan to melt. Next, put in the garlic and shallots and stir. I glance around the house to check on everyone. I add the shrimp and cook for 2 minutes. I add the tomatoes to the pan and stir occasionally. I place the bread in the oven for five minutes and turn it for another five minutes. Then I take the bread out of the oven and set it aside. I hear the front door come unlocked, and my husband arrives home. The children greet him, and everyone gets ready for dinner. I strain the pasta, then add it to the pan to coat the pasta.

Feed the crowd

I plate the pasta and then add the vegetables and finally the shrimp. I garnish with freshly grated Parmigiano Reggiano. I plate the toast on each plate, then serve the plates to everyone. We all sit down and enjoy dinner together. 

The blur of spoons and bread is a sight to see. The children have lemonade, and my husband and I have a glass of wine. The tender shrimp with the sweet tomatoes with the crunchy, crispy toast was the perfect bite.

The happiness of having dinner with my family is always going to be unmatched. Everyone was full and happy, and so was my heart. Even though I had not planned dinner, I used what I had at my home. I had a short shopping list, but my Wednesday dinner from then on was planned as shrimp scampi once a month.

Recipe: Shrimp Scampi

Prep time 30 minutes / cook time 30 minutes /

Yield 4 servings

Yield 4 servings

24 oz medium shrimp ( cleaned, deveined, dry)

4 oz  butter 

3 fresh cloves of garlic (minced)

16 oz linguine pasta

2 cups fresh spinach

10 oz fresh cherry tomatoes (halved)

2 oz  Parmigiano Reggiano (freshly grated) (optinal)

2 tbsp chopped shallots

4 slices French baguette

¼ tsp kosher salt

¼ tsp freshly cracked black pepper

2 tbsp olive oil

Measure all of the ingredients before starting to save time. 

Instructions:

  1. Preheat the oven to 375 degrees.
  2. Boil water, add salt, ¼ tsp oil, and pasta, and cook for 8 to 11 minutes.

  1. Heat a large pan on the stovetop over medium heat to melt the butter.
  2. Add the garlic and shallot. Stir and cook until they become aromatic.
  1. Stir in the shrimp and cook until almost pink, about 2 minutes
  1. Add tomatoes to the pan and stir in to cook. Stir occasionally.
  1. Place the slices of bread on a lined baking sheet, and drizzle olive oil on both sides. Place the baking sheet in the oven for 5 minutes on both sides.
  1. Take the bread out of the oven and set aside
  1. Add spinach to the pan, stir, and allow to wilt.
  1. Strain the pasta then add to the pan of shrimp and coat evenly.
  2. Add pepper.
  1. Once the shrimp are cooked and tender, turn off the stove and remove from heat.
  2. Add pasta and the vegetables to the bowl.
  3. Place shrimp on top of the pasta.
  4. Drizzle the butter sauce over the dish.
  5.  Garnish the dish with grated Parmigiano Reggiano.