Having an allergy to seafood has played a large role in my life.
My mother figured it out when I was a toddler. However, my family was a regular seafood-eating bunch so I found reasons to get out of the house on Fridays. I had not interest in eating most types of seafood — although I was jealous of the hush puppies and fries at the local fast food seafood joint!
I did like shrimp.
I didn’t eat if often but I did eat it. Probably dodged a few bullets in my youth…
Now I steer clear. Everyone else in the house eats seafood but they know that I don’t handle or cook any seafood. I even have to kiss my husband before he eats a seafood meal. No kissing later LOL
Today’s recipe for National Shrimp Scampi Day is one that I might have tried to eat as a kid. It has shrimp and spaghetti and garlic.
It’s like a trivecta!
I know better these days but that’s no reason for you not to enjoy the deliciousness…
Shrimp Scampi with Spaghetti
- 1 16- oz. box spaghetti
- 2 T. unsalted butter
- ½ large red onion diced
- 3-4 cloves garlic minced
- ½ t. ground cumin divided
- Sea salt and black pepper to taste
- 1¼ lbs. large shrimp peeled and deveined
- 3 T. fresh parsley chopped
- 2 large lemons cut into wedges, divided
Optional to Serve
- Parmesan cheese freshly grated
- Heat a large pot of salted water over medium-high heat. Add spaghetti and cook according to package instructions.
- While the spaghetti is cooking, add butter to a large skillet set over medium heat.
- Add red onion, garlic, and ground cumin.
- Season with salt and black pepper, to taste, and stir to combine. .
- Cook, stirring occasionally until the onion softens and begins to develop some color, approximately 6-7 minutes.
- Add the shrimp to the skillet and cook, stirring frequently, until the shrimp changes color and starts to curl slightly, approximately 2-3 minutes. Do not overcook.
- Remove skillet from heat and add the chopped parsley and a couple squeezes of fresh lemon juice. Season with additional salt and black pepper, if desired, and stir to combine. Set aside.
- When spaghetti is ready, remove from heat and pour into a colander. Rinse briefly with warm water to prevent sticking. Shake off excess moisture and transfer to a serving platter.
- Top spaghetti with the cooked shrimp mixture and serve immediately with the remaining lemon wedges and some freshly grated Parmesan cheese, if desired. Enjoy!
Loving Life — The Reboot!