I have this funny habit of going to Whole Foods, Sprouts, Fresh Market, freakin’ CVS for one item— let’s call it milk or a single lime— and walking out with a cart flowing beyond belief. Y’all, I just love the grocery store. Sue me!
Well, my latest WF trip was an epic example of groceries gone wild.
- 4 limes (at a minimum)
- 1 container of organic whole milk
- $6 jar of pepperoncini
- Fresh shrimp x 2 ways
- 1 oatmilk, barista-style
- 3 bottles of Richard’s Rainwater (sparkling)
- 2 cases x 12-pack bottles of Richard’s Rainwater (really)
- 1 case, dropped and broken
- 1 parking lot-long trail of fizzy water to the returns counter
- 1 replacement case, secured and safe
Out of that utter shopping chaos, a perfect weeknight meal was born that I just had to share with you.
Grocery Girl Cherry Tomato Shrimp Scampi
- fresh shrimp, peeled and deveined (10-15 mid-sized)
- 2-3 garlic cloves, rough minced (a less precise chop feels more rustico/I’m lazy)
- 1/2 cup of cherry tomatoes
- fresh baby spinach (basically a truckload’s worth)
- 2 tbsp of butter
- generous glug of good olive oil
- juice of half a lemon
- pasta of choice— I used farfalle for quick execution and not wanting to weigh down the veg
- 1/2 cup of reserved pasta water (non-negotiable)
- salt/pepper to taste
- sprinkle of red pepper flakes
After peeling and cleaning the shrimp, season generously with black pepper, olive oil and a salt-free seasoning. As soon as you add salt or citrus to any seafood, the cooking process has begun and an overcooked shrimp just destroys my soul. Penzey’s has a splendid array of salt-free varieties, and Mr. Penzey lives for making spicy (lol), down with the evils of modern politics statements via his newsletter. Allow the shrimp to sit for at least 30 minutes to soak in a bit of flavor.
Throw the cherry tomatoes into a pan (not cast iron!) with 1 tbsp butter, garlic, olive oil glug, a pinch of salt and red pepper flakes. Adding rpf early in the cooking process is my favorite way to add a steady build of heat to any pasta dish. Yes, I did abbreviate red pepper flakes. Cook on medium-high heat for 5 minutes, and then take the heat way down to avoid burning the garlic, which is right up there with overcooked shrimp in destroying my being.
As the tomatoes are continuing to cook and burst (joy!) over low heat, cook your pasta. Short pasta is my everything because it’s quick and laps up a sauce like a freakin’ pro— which, I guess is its only job! I am old-school Italiana so gravitate to farfalle, rigatoni, cavatappi and fusilli. Some newer shapes look cool, but have too many complicated ridges to grip the sauce. Radiatore, I’m looking at you, girl!
When the pasta is 2-3 minutes from al dente (undercook by at least a minute!), drop the shrimp with the remaining butter, a hint more salt, some pasta water and the lemon juice. For the love of all things holy, do not use pre-made lemon juice. I buy citrus en masse (see above) and just squeeze a bit onto my daily life. Add the spinach last, since it has the annoying proclivity to wilt down like a huge loser no matter how much you use. If necessary, use more pasta water to keep the sauce silky.
Toss the cooked pasta in right as the shrimp are curling and prepare for an easy peasy/lemon squeezy dinner delight! I always anoint my pasta dishes with another olive oil drizzle and just a hint of salt/pepper.
I loved this little meal so much, I literally wrote this post in between first and second helpings!
God bless the Grocery. Xx
Mimi at The Shop 