Lightened-Up Shrimp Scampi
It has been a big change for our whole family with Jack starting Kindergarten. Will asks me all day long “Mom, when is Jackie coming home?!” I love that he misses his big brother so much. Whenever we walk Jack to school, Will always kisses Jack’s hand “So he has my kisses with him”, and screams “Have a great day Jack!!” It’s pretty darn adorable! When we pick Jack up, Jack runs to us and throws his arms around Will and they both have gigantic smiles. But, don’t worry fellow parents, they start arguing and fighting about 2.5 seconds later (it’s not ALL a fairytale brother relationship)!
It has been really special for me to have this 1-on-1 time with Will that I was able to have with Jack for 3 years before Will was born. I know Will loves it too (mostly because he tells me all day long how much he likes his time with just me). We have been able to do all sorts of fun things around the cities, get together for play dates and just stay at home and play.
Some mornings, after Jack goes to school, I’ll ask Will what he wants to do and he says “Cook something with you!!” Ummm… sure, twist my arm. You want to do something that I love and we get too spend time together?! I’m in! If you’ve been reading my blog and have been thinking about how to make the jump to get your kids in the kitchen - just do it. It gets messy and sticky, it takes longer to make dinner and it might take a little more patience on your end, BUT the memories are so worth it!
I absolutely love that my boys ask me if they can help cook now. We’ve done it together for so long, that it has become something really special that we share together. Will was at preschool the other day and when I got there to pick him up, his teacher told me they had made applesauce in school and Will asked her if she could “give the recipe to my Mom so I can make it with her”. Oh man, did that ever make my day!
Will helped me whip up this Shrimp Scampi the other night for dinner. I love a traditional Shrimp Scampi but it can get a little too rich for me. This Lightened-Up Shrimp Scampi has all of those amazing flavors without the heaviness. The other awesome part of this recipe is that it is really easy and includes ingredients that I almost always have on hand. I make this a ton at home - it’s a fan favorite!!
You can use pretty much any type of noodle for this Shrimp Scampi, but I really like to use angel hair pasta. The sauce is so light that it works really well with a lighter noodle.
As with most of my recipes, I double this batch so that we can have leftovers for lunch or dinner for the week (just make sure to keep the noodles separate from the scampi). It heats up really well and is perfect for my husband’s lunch as he’s running out the door in the morning! Hope you enjoy it as much as we do!!
Lightened-up Shrimp Scampi
1 lb shrimp, detailed and deveined
2 Tbsp butter
2 Tbsp olive oil
1/4 white onion, diced
5 cloves garlic, diced
1/2 cup white cooking wine
1 whole lemon
1 Tbsp parsley, chopped
A few dashes of Cholula*
salt and pepper, to taste
8 oz angel hair pasta
Heat up a pot of water to cook the noodles.
While the water is boiling, dice up the onion and garlic.
Melt the butter in a pan over medium heat. When the butter has melted, add the olive oil, onion and garlic.
Sauté the onion and garlic until the onion is translucent.
Add the noodles to the boiling water and cook according to the package directions.
Add the shrimp to the pan. Cook shrimp until it turns pink.
Turn the heat to medium low and add the white cooking wine and the lemon juice.
Simmer (to cook off the alcohol and develop the flavors) for 3-4 minutes.
Add a couple of dashes of Cholula and the parsley to the pan and serve the shrimp scampi over the noodles.**
*If you are unfamiliar with Cholula, it is a type of hot sauce. You can use any kind of hot sauce but I really like Cholula because it has more flavor but isn’t quite as hot. I only add a few dashes and my kids still love it.
**If we are planning on eating all of the Shrimp Scampi at dinnertime, I will mix the scampi with the noodles prior to serving. But, if I doubled the recipe to have leftovers for the week, I keep the noodles separate so they don’t get soggy.
TIPS FOR INVOLVING KIDS
Let your kids help you cut up the onion and garlic with their very own knives.
Have them watch for the water to start boiling (it may kind of sound like watching paint dry but my kids love telling me when they see the bubbles)!
Have them help you stir up the ingredients in the pan.
There is always going to be a mess when you cook with your kids but, like my little guy Will (3 years old) says, “It’s okay Mom, chefs make messes and then they clean it up.” Have fun cooking with your kids!!