Shrimp scampi just got a healthy[er] kick in the BUTT, thanks to this Cooking Light, Five-Ingredient Recipe. The recipe originally called for the shrimp to be roasted with mushrooms and broccolini. Being the seasonal gal I am, I opted for farmers market fresh – zucchini and squash instead. I also opted to cook this a bit differently than the recipe called for. I also have been using the word opted lately [hmm]. As you can tell [by now]…I don’t follow recipes so well. I usually use them as a good jumping off point and then run with it. This recipe provided a great jumping off point but I ran with it in a slightly different [mostly modified] direction.
Instead of roasting everything in a very hot oven, I sautéed them in a very hot pan. I did this for 3 reasons. One, if I turned on my oven to 500 degrees [like the recipe calls for] it would heat my tiny kitchen/apartment for a WEEK. Secondly, because I am sans a dishwasher [gasp] I would much prefer to only ‘dirty’ one pan/thing rather than two…if I roasted the shrimp and veggies I would have to use a baking sheet to roast and a separate pan/pot on the stove to make the sauce. So my way you use one pan, one bowl and one cutting board. High five.
Lastly, I like cooking in a way that builds flavor from the ground floor up. Making the sauce in the same pan I used to sauté the shrimp and veggies adds a tremendous amount of flavor that I would be without if I roasted them on a separate baking sheet. OH. And I added Old Bay. Because MARYLAND <—-hello!
Either way, the beautiful simplicity of this recipe allows its main ingredients to really steal the show. The flavors scream summer and freshy-freshness. Isn’t that what you want your meal to scream at you? I sure do.
To check out Cooking Light‘s version of this recipe click here —> Roasted Shrimp with Mushrooms, Broccolini, and Foaming Chive Butter Sauce. To check out MY version…see below 🙂
- First put all chopped veggies including broccolini in a large mixing bowl.
- Add 1 tbsp of EVOO and 1 tbsp of Montreal Steak Seasoning. Stir to coat.
- Pour this mixture into a medium-high heat sauté pan. Stir for 2-3 minutes, then cover and reduce heat to medium.
- Let vegetables steam & saute for another 5-8 minutes.
- Meanwhile, add shrimp to same bowl add remaining seasonings (Old Bay and Montreal Steak Seasonings). Stir to coat.
- Remove lid and add shrimp to vegetable mixture. Stir and cook until shrimp are fully pink, curled and tender. Careful not to over cook the shrimp!
- Right before you remove the mixture -- add lemon juice. Stir and remove from heat.
- Pour shrimp and veggies into a serving dish.
- Return pan to the heat, add butter.
- After butter has melted, add 2 tbsp of water. Whisk together and add chives. Remove from heat.
- Pour butter sauce over the shrimp and zucchini. Serve immediately!