In the first few weeks of my new diet I ate so much salmon and chicken that I still feel slightly nauseous at the thought of a sauteed chicken breast. It can be tricky to find new and exciting ways to get enough protein and fat while avoiding those evil c words (carbs, people, carbs.)
One of the dishes I have made several times and have not gotten sick of yet is shrimp scampi. It’s rich and delicious and filling and easy to make. It also cooks really fast so it can be a great weeknight meal when you’re short on time. I serve mine with steamed artichoke or roasted asparagus drizzled with olive oil and sea salt. MMMM!
Ingredients:
- 8 oz shrimp (about 12 medium to large shrimp)
- 4 Tbsp butter
- 2 Tbsp olive oil
- 4 medium cloves garlic, minced
- red pepper flakes to taste
- juice of 1/2 lemon
- 1/4 cup white wine
Directions:
In a non-stick pan, heat butter over medium heat until bubbling, add chili flakes then garlic and cook until almost golden.
Add wine and lemon juice then place shrimp in pan. Cook over medium heat until the shrimp begin to turn opaque, then flip them and cook until completely pink and cooked through.
Remove shrimp, increase heat and reduce sauce slightly then pour sauce over the shrimp and serve. Makes 2 servings.
