My Go-To Meal: Lemon Shrimp Scampi

I often get asked what my "go-to meal" is for weeknight dinners.  I am not a huge meat-eater so I tend to lean more towards seafood.  I LOVE seafood... especially shellfish! I am also a sucker for citrus.  It must be the Sicilian in me, but I can't get enough citrus in any meal... the more the better.  Citrus and seafood are a perfect pairing and if you add a little garlic then you are set! I make this so often without really paying attention to my measurements so this time I made sure to pay attention.  Soooo here is my recipe for my weeknight lemon shrimp scampi.


zest from one lemon (I like using a



juice from either one or two lemons to equal 1/4 cup (just under or just over is ok)

1 tablespoon butter

roughly 3 tablespoons olive oil

1 garlic clove, minced

1/4 teaspoon red pepper flakes (if you like spice you can add more)

1lb shrimp, peeled, deveined, and tails off

1/3 cup fresh parsley

1 to 1 1/2 cups green beans (or any veggies you like)

salt and pepper

quinoa or pasta (cooked)

Parmesan (optional)

I always have quinoa made up and ready to go in my refrigerator because I use it in

my daily salads

 for work.  If you don't have it around it takes about 10-15 minutes to cook.

*First rinse the quinoa then combine it with water in a sauce pot (The mixing ratio is 1:2.... so if you have 1 cup quinoa then you mix it with 2 cups water). Bring to a boil then cover with a lid and bring down to a simmer for about 10-15 minutes until the water is absorbed.  Then turn off the heat and allow to sit for a few minutes before fluffing with a fork... kind of like how you make rice.

*Meanwhile blanch the green beans (or veggies of choice) by quickly placing them in boiling water for about 10-15 seconds and drain immediately.  Set aside while you make the rest of the dish.

*Rinse and dry the shrimp

*Lightly sprinkle the shrimp with salt and pepper

*Heat the butter and oil in a large skillet over medium to medium high heat

*Once hot add the garlic and red pepper flakes and cook for about 30 seconds being careful not to allow the garlic to brown

*Add the shrimp and cook on one side for a couple minutes

*Flip them to cook the other side moving them around the pan so that the garlic doesn't burn

*Right when you turn them to cook on the other side add the lemon zest and juice

*Allow the shrimp to finish cooking for a couple more minutes

*Add the blanched green beans and let them to cook a bit in the lemon juice

*Add the fresh parsley

*Salt and pepper to taste

***Note: When I make this with pasta at this point I would add the cooked pasta to the shrimp and lemon mixture and toss.  Then allow it to cook for a few more minutes to so the pasta can absorb the juice.  You do NOT need to do this with the quinoa because it will not have the same reaction.***

*Place a scoop of quinoa in a shallow bowl.  Spoon the shrimp and lemon mixture over the quinoa and sprinkle with cheese if using.

*This makes really really really good leftovers! I like to put the shrimp in

my salads the next day for work