Alright, so today I’m diving into the kitchen to whip up something tasty – shrimp scampi. But the real question is, what do I serve with it? Let’s go through this together, step by step.
Step One: The Scampi
First off, I started by making the scampi itself. Got some shrimp, peeled them, and threw them in a pan. Added a bunch of garlic, a good amount of butter, and a pinch of salt. Oh, and because I like a little kick, I sprinkled in some red pepper flakes. You can also add white wine, but I skipped it this time.
Step Two: Brainstorming Sides
Now, onto the sides. I wanted something that would complement the scampi’s garlicky and lemony flavors without overpowering them. I thought, “Pasta is a classic, right?” Angel hair pasta seemed like a good fit, so I boiled some water and cooked the pasta until it was al dente. Perfect.
Step Three: Veggie Time
But a meal isn’t complete without some veggies. I remembered reading somewhere that asparagus goes well with scampi, so I gave it a shot. I took some fresh asparagus, tossed them with olive oil, lemon juice, salt, and pepper, and roasted them in the oven. They turned out crunchy and a bit tangy – just what I was looking for.
Step Four: Another Option
I also considered an Italian-style side dish. I had some peas and ham in the fridge, so I sautéed them together with some garlic and olive oil. It’s simple but delicious. Another veggie option I thought of was Italian broccoli with garlic and lemon. I blanched the broccoli and then sautéed it with garlic and a squeeze of lemon. It turned out pretty tasty too.
Step Five: Bread? Yes!
Then there’s bread. Crusty bread is always a good idea with scampi. I picked up a fresh baguette from the bakery, sliced it, and toasted it a bit. Perfect for soaking up that delicious scampi sauce.
Putting It All Together
So, here’s what I ended up with:
- Shrimp Scampi: Garlicky, buttery, and a little spicy.
- Angel Hair Pasta: Simple and doesn’t steal the show.
- Roasted Asparagus: Crunchy, tangy, and a great complement.
- Italian Peas and Ham: A nice, savory side.
- Italian Broccoli with Garlic and Lemon: Another great veggie option.
- Crusty Bread: Perfect for dipping into the sauce.
I laid everything out on the table, and it looked pretty good, if I do say so myself. I tried a bit of everything, and it was a hit! The tanginess of the asparagus and the simplicity of the pasta really balanced out the richness of the scampi. And that bread? It was a must-have.
I also found a recommendation to pair the scampi with some chicken soup or a pomegranate spritzer. Sounded interesting, so I might try those next time. And for dessert, I’m thinking of making a chocolate cake. I heard there’s this famous Ina Garten chocolate cake recipe that’s supposed to be amazing.
And there you have it, my little kitchen adventure for today. Hope this gives you some ideas for your next scampi night!
