So to help with this transition that can be brutal, I am starting a series before the school year is upon us.
THO Tuesday Dinners.
I find it helpful to have, in any given season, a repertoire of 5-7 meals that I know everyone will like. Using seasonal ingredients that we seem to crave, and that I will likely have most of the ingredients for in my pantry or my weekly shopping, that cooks fast. The new and exciting recipes I will save for the weekend, when I have more time. I hope that sharing these helps you to make your week easy peasy. And lemon squeezy.
I will publish them every Tuesday, so you can either jam it into that weeks line up if you didn’t meal plan or you can get all the ingredients together for it for next week.
This week I am showing you how I make shrimp scampi.
It is so easy, a five year old can do it.
I love how lemony and butter this meal is, and I add a ton of hot pepper flakes to my plate and lots of Parmesan cheese to their plates.
Shrimp Scampi (printer version here):
- 3-4 garlic cloves
- 4 tablespoons finely chopped parsley
- 2 tablespoons olive oil
- 1 lb jumbo shrimp (headless)
- 3 medium tomatoes, seeded and diced
- 1⁄2 teaspoon salt, to taste
- 1⁄4 teaspoon pepper
- 2 tablespoons butter
- Juice of 1 lemon
- 1 package angel hair pasta, cooked according to directions
- Plenty of fresh parm for serving
- While pasta cooks, chop the garlic together with the parsley until it almost reaches a paste like consistency.
- Heat the sauté pan and, when hot, add the oil. Add the shrimp and toss. When halfway cooked, about 1½ minutes, add the tomatoes and toss for 30 seconds to 1 minute more. Add the garlic and parsley mixture, the salt, pepper, butter, and lemon juice and toss one last time.
- Mix cooked pasta with scampi mixture. Turn out onto a plate and serve. Top with freshly grated parm and more fresh parsley, if desired.