Scampi is one of my favorite ways to enjoy fresh shrimp. A bit of olive oil, garlic, lemon, herbs, a splash of white wine and a good sizzle and it's done. But this weekend I decided to empty out my refrigerator drawers and make a nice alternative to my traditional scampi as well as clean out the frig. You know how those many zip lock bags can pile up with half a zucchini or just a few tomatoes in them? Use any vegetables you have on hand..it's all good.
- 2 TBLS unsalted butter
- 3 TBLS olive oil
- 6 garlic cloves , smashed & minced
- zest of one lemon
- juice of one lemon
- 2 tsps fresh oregano, basil, savory & parsley
- ground black pepper
- 1/4 cup dry white wine
- A pinch of red pepper flakes
- 1 1/2 cup of mixed vegetables - I used zucchini, roasted red peppers, artichoke hearts, kalamata olives and 3 Roma tomatoes
- 1 pound of large shrimp
- 1# linguine
Add the shrimp and cook until shrimp turns pink, about 5 to 7 minutes. Add two ladles of pasta water and cook just a few minutes longer. Squeeze the juice of your lemon over the entire dish and season generously with ground pepper. I omit any sea salt, as I find shrimp salty enough on it's own. Spoon over pasta and toss well. Pass the wine and Enjoy!