scampipinterest icon

Shrimp Scampi reminds me of khaki shorts.

Little silver hair clips threaded with thin satin ribbon, finished with a neat little bow at the end.

I had red, pink, purple, and white. What colors did you have?

Shrimp Scampi also reminds me of Foreigner. The old Foreigner, not the “I Wanna Know What Love Is” Foreigner. And I know they’re probably the same, but they aren’t in my heart.

Seriously. C’mon. Listen to “Waiting for a Girl Like You.” Ingest it. Feel it. Remember slow dancing with Stevo at the youth group dance. You’re wearing a Gunne Sax dress and he loves Carrie and not you. This dance is a sympathy dance. Stevo likes you as a friend, nothing more. Your red bangs are frizzy. Carrie is tan.

Now listen to “I Wanna Know What Love Is.” Close your eyes. It’s 1984. Stevo is so yesterday. You’ve outgrown him by two inches and now you’ve moved on to Simon LeBon. You don’t want Foreigner singing 1984 love ballads. You want them singing 1981 love ballads. Or, even better: “Head Games” or “Cold as Ice.” Not “I Wanna Know What Love Is.”

Anyway, the whole thing just reminds me of Shrimp Scampi, the classic late seventies/early eighties throw-together meal of shrimp, butter, garlic, and lemon. I throw in wine (of course) and a dash or two of hot sauce in an effort to be weird, but it’s hard to do too much to improve on the original.

I use angel hair because it’s nice with the very light sauce, but thin spaghetti or linguine works well, too. I wouldn’t do a short penne or rigatoni; too much noodle, man.

And about Shrimp Scampi: I think I ate it with Stevo once. Probably at Carrie’s house.

(See you in July, Carrums! I love you and your tan. Always have.)

(And so has Stevo.)


Image (1) 5626151746_4edbaafa32_z.jpg for post 10039pinterest icon

Finely chop up some onion.


Image (2) 5625562079_ed7fe4ae8e_z.jpg for post 10039pinterest icon

Then grab three or four garlic cloves (depending on their size)…


Image (3) 5625562217_60617bc85f_z.jpg for post 10039pinterest icon

And mince ’em up really finely.


Image (4) 5626152210_e8a2053ee0_z.jpg for post 10039pinterest icon

In a large skillet melt some butter with a little olive oil. (I took out some of this; don’t be alarmed.)


Image (5) 5626152372_c7037178dc_z.jpg for post 10039pinterest icon

Don’t be like me and walk away from the skillet long enough for the butter to brown. Then add the onion and garlic.


Image (6) 5625562605_0506d472e0_z.jpg for post 10039pinterest icon

Saute the onions and garlic for a couple of minute, or until translucent.

Inhale. Exhale. Sing songs of praise for aromas like this.

Next, continue cooking.


Image (7) 5626152720_4d5bc3615d_z.jpg for post 10039pinterest icon

Throw in a pound of peeled, deveined shrimp.


Image (8) 5625563287_d923edf384_z.jpg for post 10039pinterest icon

Pour in a half a cup of dry white wine. Give or take.


Image (9) 5626153170_0bc7365ec0_z.jpg for post 10039pinterest icon

Use the freakiest, wackiest, most bizarre looking pink alien claw you have ever imagined to squeeze some lemon juice into the shrimp. Close your eyes briefly and imagine what life would be like if your hands were in high demand for photo shoots. Then slap yourself, but not because you loathe your hands. Because you need to open your eyes and keep cooking.


Image (10) 5625563571_3559fcc0ac_z.jpg for post 10039pinterest icon

Add a couple of dashes of hot sauce to the pan. It just adds a little kick.


Image (11) 5625563773_3ec2f77539_z.jpg for post 10039pinterest icon

Finally, sprinkle in some salt and freshly ground black pepper.

Let this bubble up for a few minutes.


Image (12) 5625562915_d31d690be0_z.jpg for post 10039pinterest icon

At the very last minute, throw in the angel hair since it only takes a couple of minutes to cook.


Image (13) 5625563901_73d397f7a9_z.jpg for post 10039pinterest icon

Add the cooked angel hair and toss it in the sauce.


Image (14) 5651203558_052280ede2_z.jpg for post 10039pinterest icon

It’s hard to tell from the photo, but the pasta is coated with the delicious buttery/garlicy/lemony/shrimpy pan juices. And add the pasta in a couple of batches; stop adding it if it looks like there aren’t enough juices to keep it moist and coated.


Image (15) 5650638735_79649c6371_z.jpg for post 10039pinterest icon

End with some chopped herbs (parsley and basil are good)…


Image (16) 5650640019_55782d206a_z.jpg for post 10039pinterest icon

And some grated Parmesan.

Dinner is served!

Enjoy this easy weeknight meal, guys.

Here’s the printable recipe:

email icon