I have an exciting update to share with you! And, can I just say that before we get into my news, I’ve really missed you guys! I know you all virtually, some of you from other states, other countries even. (Hi South Korea, Argentina, UK, etc.) I love it—being able to connect with everyone. I also love being able to connect with family. (Hi, Aunt Leanne!) And so, I apologize if it seems like I haven’t been around. Because after the briefest weeks of winter rest, spring has sprung and my calendar is booked for as far as the eye can see. So my blog has been shoved to the side a bit, hence the measly ONE BLOG POST last week.
One blog post?
I’ve done my fair share of cooking, picturing, planning, etc., but stuff needed more peanut butter, or missed that extra pizazz. It just wasn’t my week for recipe testing. But that’s why I do it! I’m not going to give you guys a half-finished product! I’m better than that—with the exception of the few times I have forgotten an ingredient on the recipe card, yeeeeeah.)
But, as I’ve said, I have exciting news! Last week was a big week of decisions. Not the political kind. Well, yes, that too, but I don’t talk politics at the dinner table! No, Daniel and I decided that I needed to take a step forward, and that would include me taking a step back. I just submitted my official resignation at my current job and accepted a part-time bookkeeping position at my church.
SAY WHAAAT?
Let me first say this: This was a hard decision because in the name of transparency, this is a big pay cut! It was the first time I have accepted a position that actually paid LESSSSS money. Why would I do this? Well this phrase has been resonating with me lately:
What got me to where I am, isn’t going to get me to where I want to go.
And I’ve got some pretty big dreams here, guys.
In an effort to stay sane as I attempt to freelance my writing, photography, and styling and continue to make wedding cakes and custom sweets orders, I need to step back and take that first leap of faith forward. I couldn’t be more excited and terrified all in one nifty package with a salted, caramel drizzle on top.
But, here I go, none-the-less and I’m ready. I’m ready to see what I can do with this extra 10-20 hours a week. It certainly won’t be spending money. (hello, budget!) But it might allow for Daniel and I to have a good-ol’ Saturdate. It might even allow me to sleep in past 5:45 a.m. And, more than anything, it will allow me to spend more time with all of you! Giving you more recipes and posts about my life that will read more than just “busy”.
Which I fully intend on being—but my “busy” will look like “Just ran to Trader Joes and found the most delicious cheese,” or “I developed the never-fail macaroon technique.” fun stuff like that. As opposed to “I’m working this weekend.” or “ It’s year-end so I didn’t get to see family again at Christmas.” boring stuff like that.
So, if you have hung with me through all those words, thank you! It’s time for some shrimp scampi. It’s been really hard for me to not make all the things shrimp. I’ve been craving it. It must be the introduction to warmer weather and all these trips to the coast I’ve been taking! (We went whale watching last weekend and saw no whales, go figure #mylife).
This buttery, shrimp scampi is super simple to make and doesn’t require a ton of time! (Unless, of course, you are trying to take a picture of a perfect lemon squeeze as seen below). But it packs you mouth with garlic and oregano, and the most delicious pop of shrimp. It’s a must-try, and in my opinion, a perfect weekday dinner since it comes together in under 30 minutes!
Want another shrimp dish?
Spicy Shrimp and Avocado Salad
PrintButtery Shrimp Scampi
You are under 30 minutes away from this garlicy, buttery, shrimp scampi recipe. Made with fresh oregano, basil, and a splash of dry wine.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Ingredients
1 package of angel hair pasta
1/2 cup butter, salted
1/3 cup olive oil
4 cloves of garlic, minced
1/3 cup white wine, dry (vegetable stock and a tablespoon of lemon juice to substitute)
3/4 cup cherry tomatoes
1 teaspoon salt
1/2 teaspoon pepper
half-pound to a pound of jumbo shrimp, de-veined
1 heaping tablespoon chopped, fresh oregano
1 heaping tablespoon chopped, fresh basil
Instructions
Cook the pasta according to the package directions.
In a large skillet, melt the butter and olive oil together on medium heat. Once it has melted together, add the minced garlic and stir. Only cook for about a minute since garlic tends to burn. Add the dry white wine and a pinch of salt. I used a Chardonnay. If you want a substitute the wine, use the same amount of vegetable stock with an extra tablespoon of fresh lemon juice.
Add the cherry tomatoes and let the butter sauce simmer down for about 3 minutes. Salt and pepper the uncooked shrimp and place in the butter sauce. Keep cooking on low. It should take about 5-7 minutes for the shrimp to cook and as soon as they are done (they will turn pink and be firm), remove from the heat, add your oregano and basil and toss together. Make sure to salt this dish well.
You can toss the pasta and the butter shrimp mixture together in the skillet or pour them into individual dishes. Finish with fresh lemon juice and parmesan cheese. The buttery, garlic sauce is what makes this dish so don’t be afraid to be generous with it.
Keywords: butter, garlic, pasta, shrimp, shrimp scampi
