30 Minute Recipe
Hello, my friends + happy spring! I am excited to share my first recipe on Ginger and Honey today. In the last year, I have been slowly but surely learning my way around the kitchen. All of my recipes are relatively simplistic, since I am a busy college student who prefers ease and convenience.
I love a good pasta dish (well, any type of carb really) and have been making shrimp scampi quite often this season – it is fresh, light, and simple to create. If you have a gluten allergy, or prefer eliminating carbs from your diet, you can cook the shrimp alone and pair it with a sautéed vegetable. I usually throw in vegetables I have on hand, like cherry tomatoes or asparagus.
The Ingredients
(serves two people)
- 2 tbsp olive oil
- 2 tbsp butter
- 1/4 onion finely chopped
- 5 cloves garlic finely chopped
- red chili pepper flakes
- 1 lb of shrimp (I typically buy frozen shrimp that is peeled and de-tailed)
- salt
- pepper
- smoked paprika
- 1 lemon
- 1 box of pasta (your choice! I used penne here, but typically pair with linguine)
- shredded parmesan cheese (optional)
Cooking Instructions
- run cold water over frozen shrimp in colander for 8 minutes, while tossing
- begin to melt olive oil and butter in pan on stovetop
- add finely chopped onion and garlic to pan and sauté, stirring occasionally
- season to taste with red chili pepper flakes
- season thawed shrimp to taste in colander with salt, pepper, and smoked paprika
- add shrimp to pan and cook on medium-low heat for five minutes
- squeeze 1 lemon over shrimp while cooking
- once fully cooked, top shrimp scampi over pasta (or eat alone!)
- sprinkle shredded parmesan (or finely chopped parsley) on top
- eat up and enjoy it