Scampi

  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.

 Scampi with Vegetables

• 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

Cook and drain linguine as directed on package, reserving a half cup of pasta water.  Meanwhile, heat olive oil and butter in large skillet, and saute garlic and lemon zest about 30 seconds. Add vegetables, herbs and wine; cook and stir over medium heat until just tender.
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!