Recently, Hubby and I snuck away to sunny California to celebrate 30 years of marital bliss (and yes, in case you’re wondering, I DID get married at 12! LOL). We wanted to visit some of the wonderful wineries around Santa Barbara and drive the beautiful coastline! Let me just say that if I can figure out a way to move to Santa Barbara, I’m there! The scenery is stunning, the weather is as close to perfect as I’ve been in, the food and wine were magnificent, and on top of all that, there was even great shopping! It just doesn’t get much better than that! After an afternoon of winery touring, we decided to drive out to some of the flower seed farms around Lompoc, where they actually grow the flowers to collect seeds for companies like Burpee and Park Seeds. I couldn’t believe how gorgeous the fields of flowers were. The sky was bright blue, the temperature was in the mid 70s, and we didn’t have a care in the world. It was truly a perfect day!
Shrimp Scampi Pasta
4 tablespoons olive oil, divided
1 lb peeled and deveined large shrimp (raw; 20-25 per lb)
4 large garlic cloves, peeled and minced
1-2 teaspoons crushed red pepper flakes (or to taste)
½ cup dry white wine
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons unsalted butter
¾ lb spaghetti
½ cup chopped fresh flat-leaf parsley
½ cup chopped fresh tomatoes
½ cup freshly shaved Parmigiano Reggiano
Bring a 6-8 quart pot of salted water to a boil.
Meanwhile, heat 2 tablespoons oil in a 12-inch skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic and the remaining 2 tablespoons oil in skillet along with red pepper flakes, wine, salt and pepper and cook over high heat, stirring occasionally, 1minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.
Cook pasta in boiling water according to box directions until just tender. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture in large bowl, adding some of the reserved cooking water if necessary to keep moist. Top with parsley and tomatoes and freshly shaved Parmesano-Reggiano.