Shrimp Scampi Linguine and Sex on the Beach
well, my favorite day of the week has arrived once again. and with it some much-needed rain. the weather, for the most part, the past month was glorious. but storm clouds rolled into town once more. what to do on a rainy day? grab a good book and hunker down. the june selection for book club with Style was Sold on a Monday. this month it’s a beach read The Southern Side of Paradise by Kristy Woodson Harvey. kristy will join us for a live interview on Monday, July 8th. what sets book club with Style apart from many book clubs is that you get an author’s perspective of the book. it’s fascinating to learn more about the author. how they go about writing and researching and a whole lot more. for more information about the book club click here. there’s also a list of our previous book club selections here.
but you didn’t think i’d forget to rustle up a delicious recipe and cocktail. or did you? shrimp scampi linguine and sex on the beach are on the menu this week. a friend dropped by for dinner the other night. so it was time to break out the dishes and set the table. flowers are always in order when guests arrive. and i love a beautiful table setting. since shrimp scampi linguine is being served the pasta bowls came out. along with my favorite stemware and flatware. of course, placemats and napkins set the scene. so let’s go with charming italian bistro.
miss ollie is on deck going places she shouldn’t per the norm.
nothing better than a good book on a rainy day.
unless it’s a good book with your favorite buddy.
does anyone remember Sex on the Beach? this cocktail was popular during the nineties. it’s a refreshing cocktail perfect all summer long.
- 2 ounces vodka
- 2 ounces peach schnapps
- 2 ounces cranberry juice
- 2 ounces orange juice
- 2 ounces pineapple juice (optional)
- Put ice cubes into a cocktail shaker and add the vodka, schnapps, cranberry juice, orange juice, and pineapple juice (if using). shake well.
- garnish with lemon or lime.
slowly count to thirty when shaking your cocktail, so it has time to chill.
what am i wearing today? a gorgeous silk blouse from J.Crew that i threw on over a white tee. twill cargo chinos in pale orchid are sold out. drats! if you love the color check out a similar pair of pants. or if you’re a fan of chinos gray and green are still available.
these Tory Burch white studded sandals are from last year. i’m a big fan of her accessories – jewelry, handbags, and shoes. take heart! if you like these sandals, there are quite a few white studded sandals available at Nordstrom.
shrimp scampi linguine with a tossed salad is an easy meal to rustle up. it took all of thirty minutes to whip up this recipe.
this recipe for shrimp scampi linguine is loaded with fresh herbs and zucchini which will be plentiful come july. the growing season is upon us.
- 1 pound dried linguini pasta
- 4 tablespoons extra virgin olive oil
- 1 pound large shrimp, peeled and deveined
- kosher salt and black pepper
- 2 small zucchini, thinly sliced
- 1 shallot, finely chopped
- 4 tablespoons salted butter
- 2 cloves garlic, minced or grated
- 2 tablespoons chopped fresh thyme
- 1 pinch crushed red pepper flakes
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- zest and juice of 1 lemon
- 1/2 cup fresh parsley, chopped
- 1 tablespoon chopped fresh chives
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.
- Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Season the shrimp with salt and pepper. When the oil shimmers, add the shrimp and sear on both sides until pink, about 2-3 minutes. Remove the shrimp from the skillet.
- To the same skillet, add the remaining 2 tablespoons olive oil, the zucchini, and the shallots. Season with salt and pepper and cook 5 minutes. Add the butter, garlic, thyme, and crushed red pepper flakes. Cook until fragrant, 1-2 minutes. Pour in the wine, lemon zest, and juice, and bring to a simmer. Add the shrimp and pasta, tossing to combine. If needed, thin the sauce with a little of the pasta cooking water. Remove the pasta from the heat and stir in the parsley and chives.
- Divide the pasta between plates. Top with fresh herbs. Enjoy!
sprinkle the shrimp scampi linguine with fresh chives before serving.
are you ready for the weekend? friday always kicks it off. TGIF! oscar, ollie, and i wish each of you a lovely weekend.