with warmer days finally sprinkling in around seattle’s tiresome gray hues, it hit me like a brick. oh dear – summer. you know, that short-lived 6-week season when short shorts, tank tops, and summer dresses come out to play haunt all of us with our pasty legs and bloated winter bellies.
ugh, I must start eating lighter meals and researching this year’s best streak-free sunless tanner. seattle’s summer slogan ought to be warning: don’t blink or you might miss it. what I find most unusual is the volume of high end speed boats and convertibles that seem to rise from the dead just long enough to get their annual tune-up.
the joys of shrimp scampi were calling to me – a dish that I first made with the help of a good friend, and would proceed to make many of times thereafter. citrusy lemons and garlic galore, sub parsley for what some would refer to as ‘you love it or you hate it’, cilantro. this dish is quick, easy, and light.
1 lbs shrimp – veined and peeled
1/4 c butter
1/2 c chopped cilantro
2 lemons, for juice and peel
4-6 garlic cloves
1 c white wine
boil 2 quarts of water for linguine. cook per package instructions.
sauté shrimp for about 1 minute in steaming water until just cooked. remove from pan and set aside. melt butter until foaming, add garlic and shallots. sauté 3 minutes until shallots become translucent. add white wine and lemon juice from two small/medium lemons, continue simmer. add 1/2 tablespoon of grated lemon peel. add cilantro, salt and pepper to taste. add back the shrimp to reheat over medium heat for 2 minutes.
combine shrimp and sauce with strained linguine noodles. serve and enjoy with a delicious crusty bread or side salad!