Yet another witty title, eh?
There are no shortage of low-fat shrimp scampi recipes. But if you’re like me and you just, out of the blue, decide that you want to make shrimp scampi, chances are you’ll not have everything that’s called for in the given recipe. That was the situation when I came up with tonight’s dinner.
Most low fat scampi recipes call for butter, wine, chicken broth, shrimp, parsley, garlic, perhaps some olive oil.
I had a handful of frozen shrimp (small, size 55-60 cocktail shrimp left over from New Year’s LOL)
I had garlic.
I had grape tomatoes.
I had wilted parsley.
I had no wine.
I had no chicken broth and didn’t feel like mixing any up from the package.
I came up with my own version.
First, I lightly browned 2 cloves of garlic in a pan with about a teaspoon of unsalted butter while I put some water on to boil for angel hair.
Once the garlic was nice & happy, I tossed the tomatoes in – probably 10-15 of them. They danced around the pan while I finished taking the tails off the defrosted shrimp. (WHY do they leave them on?!)
Once the tomatoes began to soften, I added the shrimp and and tossed them together with the rest of the pan, trying to make sure everything was coated in the garlic/butter/tomatoey goodness. Since my shrimp were already precooked, once they were heated, they were done. I shut the pan off and waited for the angel hair to finish.
Once the pasta was done, I strained it and then drizzled roughly a tablespoon of extra virgin olive oil into the same pan I’d boiled the pasta in. When the pasta was drained thoroughly, I added it back to the pan and tossed to coat with the EVOO. I then dumped the shrimp/tomato/garlic/butter madness into the same pan as the pasta and again, lightly tossed them together, coating everything with pan juices. It was beautiful.