Okay, so the other day I was thinking about making shrimp scampi. Sounds fancy, right? But what really goes well with it? I mean, you can’t just have shrimp scampi on its own. So, I did a little digging and experimenting in my kitchen. Here’s how it went down.
First Try: Pasta, Duh!
My first thought was, “Pasta!” I cooked some linguine because that’s what I had. It was pretty good. The pasta soaked up all that garlicky, buttery sauce. But I felt like it needed something more, you know? Something fresh.
Veggies to the Rescue
Next, I remembered I had some asparagus. I roasted them in the oven with a bit of lemon juice, salt, and pepper. Super simple. I served the shrimp scampi over the pasta and put the asparagus on the side. Guys, this was a game-changer! The asparagus added this nice crunch and a bit of tanginess that cut through the richness of the scampi.
- Roasted Asparagus – Crunchy, tangy, so good!
Getting Fancy with Zoodles
Then, for fun, I tried making zucchini noodles. I have this spiralizer thingy that turns zucchini into noodle shapes. It’s kinda cool. I just sautéed the zoodles for a couple of minutes—didn’t want them to get too mushy. Tossed the shrimp scampi with the zoodles, and wow! It was lighter than the pasta but still super satisfying. Plus, it felt healthier, which is always a bonus.
- Zucchini Noodles – Light, healthy, fun to make!
Other Stuff I Tried
I also grilled some veggies. You know, just your usual bell peppers, onions, and zucchini. They were okay, but nothing to write home about.
Drinks and Dessert!
I opened a bottle of white wine. It was perfect with the shrimp scampi, I made a simple salad with some greens, tomatoes, and a lemon vinaigrette.
Oh, and for dessert, I just had some fruit. Didn’t want anything too heavy after that meal.
So, that’s my shrimp scampi adventure. If you’re making it, definitely try it with roasted asparagus or zucchini noodles. And don’t forget the wine!
