National Shrimp Scampi Day

I am not a fan of shrimp, but this “food holiday” popped up on my phone and I took it as a sign to make shrimp the standout ingredient for my day. After preparing the recipe, I can say I’ll always remember National Shrimp Scampi Day is April 29th.

Here are the three reasons why I would cook this again and again:

1. Tasty: I was pleasantly surprised! The dish is both light yet full in flavor to leave you fully satisfied. I don’t drink, but I hear shrimp pairs great with white wine.

2. Easy: This is a great recipe to whip out during a busy workweek or one to double in size if you have guests over. The ingredients can easily be kept on hand. Frozen shrimp can be thawed by submerging it in a bowl of water for 10-15 minutes. (That’s how I always get my shrimp.)

3. Versatility: While this recipe was specific for shrimp, I truly think you can easily substitute any other seafood such as scallops or perhaps even tofu!

Shrimp Scampi Recipe

serves 3 - 4 people

time: 20 minutes

• 1/2 lb of shrimp, about 12 medium pieces

• 3 tbsp butter

• 1 tbsp extra virgin olive oil

• 2 cloves garlic, minced

• Pinch of red pepper flakes

• Salt and pepper, to taste

• 1 tbsp fresh parsley, chopped

• Juice of 1 lemon

• Zest of half a lemon

1. Melt the butter and olive oil in a skillet over medium heat.

2. Add in the garlic and sauté for 2-3 minutes. Then add in the shrimp, salt, pepper, and a pinch of red pepper flakes.

3. Cook for 5 minutes, until the shrimp is cooked through.

4. Serve with bread or over pasta.

While shrimp scampi is often served with bread or pasta, I opted for zucchini noodles. You can buy this pre-spiralized at a grocery store or prepare it yourself.

I always begin by salting the zoodles for about 10 minutes to remove any extra moisture. Using a paper towel, I gently hug out any liquids that are left. Then, I gently sauté the noodles in a bit of olive oil until they are just done. Keep the lid off to prevent soggy zoodles!