I make this dish every month or two. It uses large gulf shrimp (because we all need our monthly allowance of microplastics from ocean pollution), garlic, parsley, EVOO and butter, red pepper flakes, lemon, and white wine. I usually use fettuccini pasta, but today I decided to use linguini for no reason other than I had an open package of it that was getting a bit old. Waste not, want not.
Susan peeled eight large Gulf shrimp and placed the shells in a pot that had a splash of Chardonnay in it. I set the pot to simmer. As the pasta water came to a boil, I sliced three Shiitake mushrooms and three large garlic cloves thinly. The mushrooms, garlic, and red pepper flakes went into a pan of melted butter and hot EVOO.
As I boiled the pasta, Susan prepared a Mediterranean salad of picked olives, marinated mushroom medley, a leaf of Belgian endive with bleu cheese crumbles, and a micro-Caprese made with basil from our front deck container herb garden.
I have to confess that I forgot to chop some fresh parsley (sigh) to sprinkle on the finished scampi. We used a sprinkle of fresh lemon zest and the sauce from the shrimp pan to dress the dish. It looked like this:
Later, after watching another Indiana Jones movie, Susan made us each a slice of cantaloupe with a scoop of Rum Raisin ice cream for dessert. Yum!