I’ve made a pretty big deal over the years about being a Michigan girl, but I wasn’t actually born here. I was born in Florida, and we lived there for the first five years of my life. I might be afraid of fish, but seafood was a part of my life when we lived on the East Coast. My mom likes to tell the story of how she watched, slightly disgusted, as I downed a raw oyster at three-years old.
It wasn’t until SeaPak Shrimp & Seafood Co. contacted me to create a recipe with their products that I realized that my kids have had almost no exposure to shrimp in their lives. Maybe they snuck some shrimp cocktail off of the table at a party, but I certainly have never made it for them. I always figured that seafood was too hard to cook. I was super wrong.
SeaPak makes it as easy as possible to bring the taste of the coast to the table and to share it with family and friends. Honestly, it took me longer to cook the pasta for this dish than it did to cook up the shrimp. I also like that SeaPak is highly regarded within the seafood industry for its adherence to the utmost quality standards and for its commitment to resource management and sustainability.
I kept this recipe pretty simple by adding a bit of white wine and lemon to the scampi sauce, and then tossing the pasta through it. If you want to amp the flavor up a bit, you can add some red pepper flakes to the sauce as well.
I was surprised to see how much my school-aged son liked this meal. It is nice to have a new option for weeknights, since this recipe takes less than half an hour to pull together.
- SeaPak Shrimp Scampi
- 12 oz. frozen broccoli, cooked
- 2 T. white wine
- 12 oz. whole wheat spaghetti or linguini
- 1. Cook pasta according to package directions.
- 2. While the pasta is cooking, heat the scampi according to the skillet instructions.
- 3. Strain the pasta and remove the shrimp from scampi sauce.
- 4. Squeeze the juice of the lemon into the sauce. Stir in white wine. Allow to simmer for 3 minutes.
- 5. Toss the pasta in the scampi sauce.
- 6. Plate pasta topped with shrimp and broccoli.
This is a sponsored conversation written by me on behalf of SeaPak. The opinions and text are all mine.