Shrimp Scampi

The end of February is such a tease because it’s not consistently warm out yet, spring break is so close yet still four midterms/papers away and March could bring a huge snowstorm and 90 degree weather in the same week. In other words, this seasonal transition period really sucks, and we all just want it to be in the low 70’s every day. Luckily, this light pasta dish will transport you to those hot summer nights, mid–July, when you and I were forever wild (i.e. getting drunk off a Mike's Hard down the shore... or is that just me?). Also, summer lovin’ happened so fast because this dish takes only 20 minutes. It's way cheaper than you can get at any restaurant. This classy shrimp scampi screams summertime, and the livin’ (aka this recipe) is easy!

Ingredients (2 servings; $3.82/serving):

½ lb of pasta, any shape ($1.50/box at Fresh Grocer)

3 tablespoons olive oil ($8.49/bottle at Fresh Grocer or CVS)

2 tablespoons butter ($2.99/2–stick box at Fresh Grocer)

5 cloves of garlic ($1.50/sleeve at Fresh Grocer)

¾ lb shrimp, peeled and deveined ($6.49/lb at Fresh Grocer)

2 lemons ($0.50 each at Fresh Grocer)

Salt and pepper

Procedure (20 minutes):

  1. Cook pasta according to package directions.
  2. Melt the butter with the oil in a large pan over medium–low heat.
  3. Mince the garlic and add it to the pan and cook for 1–2 minutes.
  4. Add the shrimp and sprinkle in some salt and pepper and cook for 3–5 minutes until the shrimp is pretty and pink. Stir and flip the shrimp a few times to cook evenly on all sides.
  5. Turn off the heat and add the juice of both lemons.
  6. Toss the pasta with the shrimp and sauce, and serve hot.

Tips and Tricks:

To get the most juice out of the lemons, roll them on the counter while applying pressure before cutting them open and squeezing them, and use the colander to catch any seeds. For a little heat, sprinkle in some red pepper flakes while the shrimp cooks. Also, I don’t know about you, but I’m a strong, independent Food Boy who don’t need no man (aka I’m usually cooking for one). This meal stores fantastically for up to three days, so go ahead and make the whole recipe so you can have it for lunch during the week. The seafood and the garlic don’t exactly make the most pleasant smell when reheating the leftovers, but use this to your advantage to passive aggressively annoy your roommates or that bitch you hate across the hall. #UnapologeticShrimp.

Ultimate Pro Tip:

I highly recommend blasting this dance remix of the Barefoot Contessa theme song while you’re cooking to really round out the fun–in–the–sun vibe of this meal. Drop that ass low while the shrimp cooks!

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