Last minute wonder!


Guess what? I almost didn’t post today. Why? Because I went shopping. :) And I was gone for so long and so preoccupied with the sale at Macy’s (and the fact that I went to shop for a boy for the first time and was SOOO confused) that I didn’t think about dinner at all!

And that’s a first. I’m always thinking about food. I was surrounded by food at the mall, yet, somehow I didn’t think about dinner.

And now I can’t stop thinking about it! I’m sitting here writing this post about something I made that was so utterly fabulous, quick, and EASY PEEZY! Just like how Michael Phelps made it look easy by pulling it off last second and won his 21st medal. Not going to lie, he’s the only current competitor that I know of pretty well. Is that sad? I think so. I need into get my Olympic groove.

Back to my story about what I made. So I came home and took a peak into my freezer and pantry. I kept thinking about dishes and I was completely lost. Then I remembered how one of my friends, SK, said that she’d only visit me if I made shrimp scampi for her. She says that when we were younger and she came over, I made it for her. I, unfortunately, don’t remember that day but she does and it’s all she talks about whenever I see her!

I went over to my pantry again and indeed I had everything I needed for the scampi. But I wanted to try something different.  Scampi with shimp is an Italian American dish made with the simplest ingredients, garlic, butter and dry wine. But I wanted to take it one step further and also make it without dry wine.

So what did I do? I pulled a Bobby Flay and did this.

Asian Shrimp Scampi

Serves 4

Large shrimp – peeled, deveined, and tail off (I unfortunately, did not grab the tail off.)

Linguini (I had fettucine on hand, still works!)

1 stick of butter, softened

¼ cup canola oil

3 tsp lime juice

2 tsp honey (eyeball it)

1 tbsp ginger garlic paste (I’m sure fresh would taste 10x better)

¼ cup Soy Sauce

2 tbsp sesame oil (MUST BUY! Staple if you ever want to make chinese food)

a pinch of salt

1 tsp cayenne pepper

2 tsp red chili pepper flakes

parsley for garnish

In a large pot, cook pasta al dente for about 8-10 minutes. I went by the box and did 12 minutes.

In a bowl, whisk soy sauce, sesame oil, honey, canola, 2 tsp lime juice, ginger + garlic paste, cayenne pepper, and a tsp of red chili pepper flakes. Then, in a food processor [I was too lazy to pull that big lug out so I opted for my magic bullet], take chunks of butter and pulse it together to form a smooth mixture.

Pour over shrimp and mix together. In a medium hot skillet, lay pieces of shrimp 1 to 2 minutes on each side and flip. Make sure not to put any oil in the pan, as the butter in the mixture does the work for you. Remove once shrimp has charred slightly.


Once all the shrimp are done take the remaining mixture and a ladle of pasta water (your pasta should be cooked at this point) and pour into skillet. This provides your sauce some starch it needs to thicken. Add remaining ingredients; lime juice, red chili pepper flakes, and salt and stir. If it does not thicken within 3 minutes, take 2 tsp of cornstarch or flour and mix water to form milk- like paste in a separate container or cup. Pour into sauce and let it thicken.


Take your pasta and twist into the skillet with the sauce. Allow it to sit in the pan for 5 minutes so the sauce can cling onto the pasta. I love flavor and this is the only way to ensure you get the most out of your dish. Add shrimp and parsley as garnish and serve.


I put this one back up again to show you all the deliciousness without the hassle of scrolling back up. You’re welcome! ;) 

Great and easy meal!!! The only thing missing? SK’s presence, missed ya girl!

– Aisha