Summer Recipe: Shrimp Scampi
It’s far too hot in the summer to prepare a meal that requires turning on the oven. Not to mention, who has time to cook for hours when you’re busy meeting friends or coworkers for happy hour in Lower Manhattan? The last thing you need is a heavy meal that leaves you feeling hotter than a summer afternoon in New York City. What you need is something quick, light, and easy to make, like this zesty shrimp scampi.
1 package of whole wheat pasta (substitute zucchini noodles if desired)
2 tbsp of olive oil
3-4 garlic cloves, minced
½ tsp of red chili flakes
1 cup of dry white wine
1 lb of shrimp (peeled and deveined)
Salt and pepper
Fresh chopped parsley (optional)
Bring a large pot of salted water to a boil for the pasta. Add pasta and cook according to package directions.
While the pasta cooks, prepare the sauce. In a large non-stick skillet, heat the olive oil on medium. Add the garlic and chili flakes until fragrant – about 2 minutes. Be careful not to let the garlic burn. Add the wine and simmer for another minute or two, then add the shrimp.
Cook the shrimp 2-3 minutes on each side, adding the lemon juice and a pinch of lemon zest after flipping the shrimp. Season with salt and pepper. Remove the shrimp from the heat and garnish with the chopped parsley, if using.
Serve immediately over the cooked whole wheat pasta or lightly sautéed zucchini noodles.
Cooking with Q&A Residential Hotel
The best part about this light, refreshing dinner is it only takes less than 20 minutes to make. What’s more, you don’t have to leave the 70 Pine building to go grocery shopping now that City Acres is open! Cook in any of our fully equipped kitchens in our full-size apartments at Q&A Residential Hotel.