When we are at our Beach house on Holden Beach, North Carolina, because it is a rental beach house, my cooking is never an exact science because I DO NOT like cooking on electric ! It is basically a “I hope I don’t totally mess up this beautiful seafood” as the electric does not automatically adhere to my really fussy demands of how high or low the heat needs to be.
But, with that said, I have managed to turn out some pretty good meals for those I love to cook for at the Beach Dream as the house is called. Also, while there, wasting food is a really big no no for me because it is always so fresh and beautiful and to think of throwing it away truly pains me.
So, and you are probably thinking finally, here is one of the dishes I made up called Shrimp Scampi Beach Style. The reason the Beach Style add on to the scampi is a double meaning of me, yours truly being named Mitzi Beach and using up leftovers in a creative way makes it, you guessed it, Beach Style!
Ingredients …which always vary to what is on hand or leftover as scampi like other pasta dishes can be whatever your little heart wants your dish to be 🙂
Peeled shrimp about 1/4 pound per person
Linguine (you know me,I used whole wheat) cooked al dente saving cooking water for sauce
1/4 cup or less of olive oil
Pat of butter
Fresh garlic chopped and I use tons, about 6-8 cloves, so this is to your liking
My leftover sauteed zucchini and tomatoes (from recipe in previous post here)
Fresh grated Parmesan cheese to taste
White wine, again about 3/4 cup. Could use chicken broth
Fresh lemon juice from whole lemon
Leftover fresh yummy corn on the cob (told you anything goes in Beach cooking! )
Saute garlic in olive oil and pat of butter on med high until almost brown
add shrimp and cook until turning pink…DO NOT OVER COOK tough shrimp a no no
Add leftover zucchini & tomato dish, corn, wine, lemon juice, and 1 cup hot water from cooking pasta
Add pasta & heat through then add parmesan