First off…. I want to say, don’t judge my Instagram pic… I got a bit too excited and forgot to take a normal one so this will have to do. Second, I am going to put this out there… I don’t do sea food. It freaks me out (its a texture thing) which is why there is like NONE on my blog. Well that changes tonight. No, I still don’t like it and it still makes me squeamish buuuut, in this house we compromise! And who knows…. when I have had enough wine, I can do it.. it just takes a lot of hype and guts to take the first step!
Anyways here is what we did…
1 Large Bag of Frozen Shrimp; Raw
1/3 Cup Butter
1 Tbsp Olive Oil
1/4 Cup Dry White Wine
6 Scallions (green onions); chopped
2 Plum Tomatoes; cored, seeded, and chopped
3 Tbsp Garlic Cloves; minced
2 Tbsp Lemon Juice
1 Tsp. Lemon Zest
First, thaw out your shrimp by running them under cold water for 7 minutes.
Then make your lovely boyfriend shell the shrimp because he is hungover from St Pattys day and we are nice enough to be making seafood anyways! 🙂
Getting work done…
And if you don’t hear from me tomorrow, Mikey has killed me for posting these pictures haha.
We already established, no judging the Instagram pics….
So once all that shenanigans is done…
Melt butter and olive oil over medium heat…
Add garlic and cook for 2 minutes or until fragrant and tender…
Just don’t let it start to brown.
Next stir in the shrimp, scallions, tomatoes, lemon juice, zest, and white wine. Season with salt & pepper.
Cook shrimp 2 minutes on each side and BE CAREFUL not to over cook them!
Once the shrimp is pink on both sides, remove the skillet from heat.
Serve over cooked spaghetti and garnish with fresh chopped parsley, or whatever else tickles your fancy!