Back in college, I was a terrible cook. I could bake cookies, cakes, brownies. That was easy. Although I vividly remember making banana bread that was basically black on the outside and a soft, gooey mess in the middle. Scratch that, I guess I was terrible in the kitchen. I took Home Economics in middle school. Shouldn't that make me a pro? No? Hmm...
At any rate, a friend of mine bought me Rachel Ray's Look + Cook cookbook and it forever changed my life. Yes, a cookbook can save you in the kitchen. It seemed that I worried a lot about what my dish looked like while I was making it. Is this supposed to congeal like this? What should my meal look like when it's completely cooked? How thick is too thick for a pasta cream? But with this cookbook, it gave me step-by-step instructions with pictures. A gift sent from heaven! I now know that I'm a visual learner. Seeing pictures or watching videos on how to do certain tasks (especially in knitting) helps me complete whatever I need to do in a way words can't sometimes.
I should note that my husband is actually a great cook, and I've learned a lot from him by being his cutter. You know, the person that's in the shadows, slicing and dicing his garlic, onions and peppers. I'm invaluable really. He probably wouldn't be as great if I weren't there.
After making several recipes from this wonderful book, I've landed on one that I've been making for several years now, and it's good every single time I make it. I don't even need the pictures to help me anymore!
Super Scampi Recipe
If you don't have this cookbook, or prefer to have everything online, there is a link to the recipe on Food Network. It's packed with flavor and feels light since there isn't a hearty sauce that goes along with it. The whole recipe (prep + cook) takes less than an hour and most items should already be in your pantry, at least they are in mine.
What You Need:
- EVOO (Extra-virgin Olive Oil)
- Anchovies (I don't actually add these, but I'm sure the flavor is that much stronger with it)
- Garlic
- Crushed Red Pepper Flakes
- Oregano
- Parsley (again, don't use this, but that's just personal preference)
- Dry White Wine (you can use a cooking wine or even a Pinot Grigio, whatever you want)
- Butter
- Chicken Stock
- Water
- Large Shrimp (fresh, uncooked shrimp is best, but whatever you have access to is fine)
- Linguine
- Lemon
- Basil
- Salt and Pepper
The recipe is simple. You really only need one pot, and of course we use our Le Creuset cast iron dutch oven because it does what we need every time. I highly suggest investing in one; it'll be in your kitchen forever.
Here's the finished product:
And here's a closeup, because who doesn't want a closeup of the food you're about to consume in mass quantities?
I hope you enjoy this one as much as I do! Let me know if you add anything extra to make it pop even more.
Always,
A
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