Shrimp Scampi, Courtesy of the Pioneer Woman

Another week of cooking without time to blog. I'm sorry for being so busy! The month of October just flew by and it looks like November is heading in the same direction - for me at least. Pretty soon it'll be Thanksgiving and then 2018 before we know it! Anyone else feeling insecure about Christmas shopping?


Anyway, anxiety aside, let's get to the blog! Truthfully, it has been a week since I've cooked this meal and don't remember much about the difficulty, time spent or anything other than the wonderful flavors so please bear with me as we struggle though this together!


Shrimp Scampi, courtesy of the Pioneer Woman

2 Tbsp butter, divided
2 Tbsp olive oil
1/2 onion, finely diced
4 garlic cloves, pressed
1 pound jumbo shrimp, peeled and deveined
1/2 C white wine
1 lemons, juiced
4 dashes hot sauce (Tabasco is key)
salt and pepper, to taste
8 oz linguine pasta
Chopped basil, to taste
Chopped parsley, to taste
1/2 C grated parmesan cheese


Cook pasta according to package instruction.


In a large and preferably deep skillet over medium heat, sauté onions and garlic in 1 Tbsp butter and the olive oil until onions are translucent. Add in the shrimp and cook until pink and plump. Add in the wine, lemon juice, salt and pepper and hot sauce. Reduce heat to low.


Toss in the pasta, herbs and parmesan cheese.


This dish is always a winner! Shrimp scampi just feels decadent and delicious, plus it's so fast to make! If you Google "Pioneer Woman Shrimp Scampi" it brings you to her blog and it's titled "16-Minute Meals: Shrimp Scampi" who wouldn't love that?! It's a great meal, especially when served with crusty garlic bread!


Sorry for the skimpy post, but read on for a restaurant review and a vegetarian take on a New Mexican classic!