April 7, 2015
Butter and pasta are the devil, according to pretty much any health-conscious and super skinny betch you ask. I take issue with this, since blah blah everything in moderation and the fact that butter is like, really good – even if you can only have it like once a month, tops.
This presents an issue for those of us craving a dish like shrimp scampi, whose two main ingredients are pretty much butter and pasta. Don’t worry: we fixed it for you.
If you want/need pasta, go ahead and make that shit then think about what you’ve done. Set aside.
In a large sauté pan over medium high heat, melt the butter. Add the shallot and garlic and sauté until fragrant – don’t burn the fucking garlic and if you do, throw that shit out. Add the shrimp, salt, pepper, and red pepper flakes. Cook the whole thing for like 4-5 minutes or until both sides of the shrimp are opaque (this means a solid color) and pink.
Add in the chicken stock, wine, lemon juice, and lemon zest, and then stir everything to combine. Cook for another 2 minutes or so until the mixture isn’t so liquidy. It’s a word.
Remove from heat and top with some fresh parsley and if you fucking need to carbo-load, go ahead and serve over pasta. Otherwise you can eat these skrimps as is without ruining your bikini body.