Grilled Shrimp Scampi
In the July 2012 Good Housekeeping, they had a "Healthy in a Hurry" recipe that looked delicious.
Like something I'd order in a restaurant if I was in the mood for shrimp and pasta (which I usually am).
We made it earlier this week and it really was good.
It's a lighter version of the original, and the flavors are great.
I personally think that the roasted bell peppers make the dish.
Brennan thought the peppers "contaminated" his beloved pasta and shrimp.
But we all ate this meal, and had plenty of leftovers for the next day's lunch (win!).
You start by putting a large pot of salted water on to boil for your pasta.
Then you make a vinaigrette by whisking together lemon zest, lemon juice, olive oil, garlic, oregano and black pepper.
Then you slice up your bell pepper and grill them, or saute them in just a splash of olive oil as I did.
The original recipe called for two small red bell peppers. I had one large yellow so that's what we went with.
The pepper looks orange in this photo for some reason...
Now they're yellow!
Once they're lightly charred, you transfer them to a cutting board and dice them.
Then you saute (or roast, or grill - it's your choice) your seasoned shrimp and toss the cooked shrimp in the vinaigrette.
Then toss the shrimp, vinaigrette, and drained pasta together and top with parsley just before serving.
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