“On occasion my father would help prepare the ingredients but rarely did he actually cook. One of his staples was shrimp scampi. I honestly do not know where he got the recipe from nor why only he would make it but what I do remember is my father slicing onions, garlic, and tomatoes fresh from his garden with this little old paring knife right next to the stove. Never did he use a chef knife for any of the prep work, just his trusty little knife.
When Andi and I were debating what to make for a light summer dinner, Dad’s scampi popped into the conversation. The recipe was rather simple and classic in its preparation: pasta, garlic, onions, tomatoes, shrimp, wine, salt and pepper. We wanted to keep with tradition but put our ‘Chefy’ touch on it, so we added fresh parsley, lemon zest and juice, and marinated artichokes to the usual lineup of ingredients. This will make enough for three for dinner, or two for dinner and a fight for the lunch leftovers, you choose.
Silverware is silverware, but a quality set of silverware will add a touch of timeless style to any meal. We play around with different styles, and have a whole drawer of random spoon shapes, but these from Reed and Barton we just love. We use them almost every day and can foresee them being in rotation for years to come.” – Joe
Ingredients
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12 ounces 60-80 count shrimp
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1 medium shallot – minced
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2 cloves garlic – minced
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2 Roma tomatoes – small diced
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0.25 cup parsley leaves – thinly sliced
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0.5 lemon – zested and juiced
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0.25 cap dry white wine
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1 – 8 ounce jar marinated artichoke hearts – drained
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1 quarter sized pinch of whole wheat thin spaghetti
Directions
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Set a medium sized pot of salted water on high heat and bring to a boil.
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Once boiling, reduce to medium high and add in the pasta. Stir and allow to cook until al dente, or for about four to eight minutes. Drain the pasta and set aside.
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In a large skillet set to medium heat, add two tablespoons olive oil, shallots, and garlic. Lightly cook for one minute or until slightly translucent and aromatic.
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Add the shrimp and cook for two minutes, stirring the shrimp regularly.
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Add the wine and bring up to a simmer.
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Add the remaining ingredients and season with salt and pepper. Bring all the ingredients to a simmer for one minute.
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To plate place a serving of pasta in the center of the bowl, spoon a generous amount of shrimp and artichoke sauce over the pasta.