This past weekend, I watched many friends celebrate their graduation from business school. It was really nice to be a part of their happiness because I’ve seen them progress throughout their program for the past 18 months, and I know how excited they are to move on from school.
While managing the various celebration receptions, I recalled a meal that I threw together a few years back when I concluded of a certain facet of undergraduate business school: financial accounting. I had two good study buddies in this class, and I still remember our late-night meet-ups to go over practice problems and concepts before any exams. When we all passed the final and the class, we decided to celebrate with a delicious home-cooked meal. And by that, I mean that I cooked and my friends (two guys who did not have the best kitchen skills back then) provided the home for it.
8 to 10 oz. whole wheat pasta (linguine and penne both work well)
1 Tbsp. extra virgin olive oil
1 Tbsp. butter*
4 cloves garlic, minced
½ cup dry white wine, such as pinot grigio
1 Lb. medium, uncooked shrimp (veins removed)
Kosher salt and pepper, to taste
1 tsp. fresh lemon juice
Parsley and freshly grated parmesan cheese, garnish
*For a more traditional scampi, use 2 Tbsp. butter instead of 1 Tbsp. butter and 1 Tbsp. extra-virgin olive oil.
Cook pasta according to package directions.
While pasta cooks, heat olive oil and butter in a large pan over medium heat. When melted, add garlic and saute for 3 to 4 minutes, stirring constantly so as not to burn the garlic.
Add wine to pan and stir to combine. Let cook for 1 to 2 minutes so that the wine begins to reduce. Then add the shrimp and cook for 3 to 4 minutes until shrimp are bright pink. In the last minute of cooking, add in salt, pepper, and lemon juice, all to taste.
Pour pasta onto a large serving platter and top with the scampi sauce. Garnish with parsley and/or freshley grated parmesan.