I’m a big lover of shrimp in all it’s many forms. I especially love it in the scampi form – the mix of buttery-garlic-lemony goodness is one of my favorite flavor combinations.
I’m also a fan of dinners that go together quickly. I have four kids and often the time I’d spend making dinner, I end up being needed elsewhere helping with homework or taking my kids to/from activities. But, I don’t want to compromise the quality of food I feed my family. I like meals with common-sense ingredients.
A Tip about Roasting
Roasting is one of the best ways to cook veggies that are to die for, and sometimes it is a good choice for other things too. To roast, I put my oven at a high temperature of 425F and move the rack to the top spot.
Super moist veggies like zucchini and squash, which is what I like as a side for my shrimp, need a lot of time to finish roasting – like at least 25 minutes, but it doesn’t take like to prep them for the oven.
As far as the shrimp goes, follow the instructions, then be sure to watch your shrimp near the end. Over-done shrimp becomes hard and doesn’t taste as good. When the shrimp is finished, it turns pink instead of gray all the way through. Don’t cook it much longer after it is pink!
I use these pans, because I can fit two side-by-side in my oven, so I can cook more things at once! These hot-out-of-the-oven pans were steaming up my camera.
Simply Gluten Free
Since my daughter was diagnosed super-allergic to gluten, we’ve found that our favorite gluten free foods are foods that never needed gluten in the first place. We’re no super fans of most gluten-free substitutes. It was a learning curve at first, but now my list of dinners is growing and everyone is happy!
To keep the meal gluten free, I serve the shrimp scampi with a side of rice and roasted veggies. Seriously, sooo good that we don’t remember to miss the noodles!
10 Minute Shrimp ScampiShrimp Scampi is delicious and naturally gluten free.
- 1 lb frozen shrimp already deveined and peeled
- 1/2 cup butter
- 1/4 cup lemon juice
- 1/4 cup minced garlic (I use the squeeze container)
- 1/2 tbsp chicken broth powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp crushed red pepper (optional but yummy!)
- 1 tbsp parsley flakes
- Preheat oven to 425F, move the rack to the top spot.
- Melt the butter in a glass bowl.
- Add in everything besides the shrimp and parsley; mix well.
- Rinse the shrimp, draining well. You can pat off extra water with a kitchen cloth.
- Add the shrimp the butter mixture and coat well.
- Spread out the shrimp and all the sauce into a jelly roll pan.
- Place pan on the top rack and cook for 10 minutes.
- Sprinkle with parsley when it comes out of the oven.