This shrimp scampi recipe, which I got from Women’s Health magazine’s website, is the easiest recipe I have made yet.
The only major thing I changed was the addition of noodles because eating this for dinner two nights of the week required a little more substance! (The noodles are whole wheat angel hair pasta–I think linguine noodles would also work quite well.)
For the shrimp scampi, you will need: 16 large frozen shrimp, ½ cup of chopped spinach leaves, 1 teaspoon of olive oil, 1 clove crushed garlic, ½ teaspoon dried basil and 2 splashes of hot sauce.
An additional ingredient you could add is sesame seeds, but I thought that with the addition of the noodles they were extraneous.
To begin, put water on to boil for the noodles.
While you are waiting for that, mix the shrimp, spinach leaves, basil, garlic olive oil and hot sauce together in one big bowl, being sure to coat the shrimp thoroughly.
My first tip is to thaw the shrimp beforehand instead of using them frozen, because when they thawed the water made my mixture soupy.
Second, if you are thinking of skipping the hot sauce because you don’t like the hot flavor, don’t! This ended up not being hot at all–the hot sauce simply added flavor.
Next, put the mixture in the microwave for one minute. Remove and toss well, then microwave for one minute and 15 seconds more.
Add over noodles and you’re done!
This was a really nice diversion from simply making a meat-vegetable-grain dinner; those can become boring!