One Pan Shrimp Scampi is filled with shrimp, garlic, lemon, white wine, and fresh parsley and ready in about 25 minutes. The perfect weeknight dinner!
Well. The reality that we will soon have a two year old in our house is slowly setting in. Of course I knew this was the case even before we got this amazing news last week, but somehow the officialness (word?) of our match and the nearing the end of our timeline and the updated pictures we received have made it OH SO REAL.
So exciting. And so real. And happening so soon!!
If you’re new here or just came over because of this delicious One Pan Shrimp Scampi recipe, here’s a little background. Two years ago we started the process to adopt from the Philippines and this past summer we fell in love with a one year old boy we prayed would be our son.
After four and a half excruciating months, we learned in October that the Philippines had chosen us to be his family – just in time for his second birthday!
That brings us to last Tuesday when, in the most shocking moment of my life, we found out the Philippines had granted us our official approval! Cue all the shaking and crying and repeating “I can’t even, I can’t EVEN” and basically full on nervous breakdown. Side note: Garrett’s response to “I can’t even!!!” was “You can’t even what? What does that even mean?” We are excelling at communication over here.
It’s hard to explain how surprised we were! We have been fervently praying and hoping and wishing we would get the official approval by April so we might be able to travel this summer. And now that we have it we are preparing to travel in late March or early April! We’ve been getting a lot of the same questions about the next steps, so I’m working on compiling an FAQ that we’ll share here soon.
We’re in over time mode now working to get little man’s room finished and put together a playroom and do all the other things my nesting brain has deemed ESSENTIAL. My to do lists have lists and I wish I was joking about that.
In a few short months (assuming all goes as planned with our paperwork) our little family of two will be a family of three! And, in addition to all the preparation and planning, I’ve been thinking a lot about simple suppers and feeding that extra mouth at our table. I’m assuming he won’t have the same ambivalence toward breakfast that I do and whatever I’m making for the blog probably won’t fly for lunch – or maybe it will?
Either way I know I’ll be happy to have easy and quick dinners like this One Pan Shrimp Scampi in the rotation once he’s home. I’m also working to stock up our freezer. I wrote out a plan (of course I did) that I’ll share soon!
So let’s talk One Pan Shrimp Scampi. To make this quick, easy, and in one pan there are two essentials we need:
1) Barilla Pronto Pasta (not sponsored, just a genius ingredient I adore)
2) Frozen shrimp that we will thaw super fast
As of today you’ll have this recipe in hand and pretty much never have an excuse again about not being able to make supper. You don’t even have to boil water for pasta and you can use frozen shrimp. I accept thank you notes in the form of Starbucks gift cards.
I discovered Barilla Pronto Pasta a few months ago and was pretty instantly obsessed with all of the simple supper possibilities. The best advice I can give you is to follow the ingredients on the back of the box exactly. I may or may not have thought I could do a little hack the first time I tried it when I should have just recognized this ingredient has already been hacked and simplified! Put the pasta in the cold pot, cover with water, turn the heat on high, and stir pretty much constantly.
Now for the shrimp. I keep an eye out at Harris Teeter for frozen shrimp to go on sale and stock up. Then when it’s dinner time, I pour out the portion I need directly into a colander. I set the colander in a bowl filled with cold water and the shrimp thaws very quickly (maybe 15 minutes). If you have trouble remembering to take something out for dinner the night before or in the morning (raises hand), then frozen shrimp is pretty much your BFF.
Once the pasta is almost finished cooking, about 8 minutes, we pour in a mixture of white wine, garlic, lemon juice, fresh parsley, salt and pepper. That simmers for a few minutes to allow the pasta to finish cooking and the sauce to coat the pasta and then the shrimp go in. When the shrimp are just turning pink, we finish with a few tablespoons of butter, more fresh parsley, and fresh grated parmesan cheese.
One pot, 25 minutes (plus a few extra for shrimp thawing), a handful of ingredients, and it’s dinner time!
- 16 oz raw shrimp (thawed, peeled, deveined)
- 1 box Barilla Pronto Pasta (12 oz)
- 1 cup white wine
- 1 lemon (juice)
- 2 cloves garlic, minced
- 2 tbsp fresh chopped parsley
- 3 tbsp butter
- ¼ cup grated parmesan cheese
- If shrimp are frozen, begin by thawing shrimp: place shrimp in a colander set in a bowl of cold water. Remove shrimp when thawed (about 15 minutes) and place on a paper-towel lined plate to dry. Season with salt and pepper.
- In a small bowl or glass measuring cup, combine wine, lemon juice, garlic, chopped parsley, and a pinch of salt and pepper. Stir to combine and set aside.
- Cook pasta according to directions in a large pot over high heat. Be sure to stir the pasta continuously while it cooks to prevent sticking on the bottom of your pan.
- When pasta has about two minutes of cooking time remaining and most of the cooking liquid has been evaporated, pour wine mixture into pasta and stir to combine. Let continue cooking for about 2-3 minutes.
- Reduce heat to medium and add shrimp. Stir to combine and cook until shrimp are pink, which indicates they are cooked through.
- Stir in the butter, parmesan cheese, and extra parsley. Cook until butter melts and creates a creamy sauce for the pasta.