Joe and I are fully settled back into life in Cincinnati where the busyness of work and life can be overwhelming. We are doing our best to remember and savor all the moments from the first half of our year while remaining content being home. We are really happy to be home, but that doesn’t mean we don’t daydream of our recent travel nearly everyday! This week we looked through our pictures from Mombasa and in an effort to re-create special moments from our trip I decided to do a riff off of one our our absolute favorite things we ate while away. We had a dill, garlic, butter drenched shrimp and seafood ravioli while staying at the Severin Sea Lodge in Mombasa that had us coming back nearly every night of our stay for more. I’m telling you it rivals for the pizza we ate in Rome at the Obika Mozzarella Bar — it was out of this world delicious.
So I tried my hand at creating a recipe that included some of the same ingredients and I must say it turned out quite delicious. This Shrimp Scampi can be an easy week night meal, or dressed up for date night in.
So here is what you will need (This recipe serves 2 adults):
- 8-10 shrimp shelled & deveined
- 1/2 lb pasta — Fettuccine, or Angel Hair, or Spaghetti — or whatever you like!
- 3 tbs unsalted butter
- 1 tsp minced garlic (I use Trader Joe’s pressed garlic instead of fresh garlic always because it’s easier and tastes just the same as fresh pressing your own)
- 2 tbs lemon juice (I use Santa Cruz Organic Pure Lemon juice – also easier and tastes just the same as fresh juicing your own)
- 1-2 tsp finely chopped fresh parsley
- 1/4 tsp lemon zest (optional)
- S&P to taste
This is how you do it:
Cook your pasta according to package directions and set aside. Melt your butter in the skillet over medium to low heat and add your minced garlic to the pan. Add your shrimp and saute until shrimp is warmed through – about 2-4 minutes. (I bought my shrimp pre-peeled, deveined, and cooked from my grocery’s seafood counter, again easier ;)) Once your shrimp is warmed through add your lemon juice, lemon zest, chopped parsley, and cooked pasta. Mix together and be sure to coat the pasta with the lemony-garlicy-buttery heaven you just created in you pan. Serve warm and top with a bit more fresh parsley! So simple right?! Plus, it’ll have you dreaming of the beach.