I think I need to create a category called, Hubby Favs or Man Friendly just like the Pioneer Woman’s Cowboy Food. I love that she calls her husband the Marlboro Man (who, for the record doesn’t smoke… he’s just rugged). I need to create a name for my husband, Mike.

Hmm… he’s a doctor, who loves hiking and golf, still gushes about his old camping days and who (in my opinion) dresses better than me. Any ideas?

The reason I bring all of this up is because Mr. Husband went back for this shrimp scampi for seconds, thirds and fourths! That’s pretty good feedback. So good that it deserves its own category.

I love that shrimp is so easy to make. What I don’t like — thanks to Mike’s aunt who brought this to my attention two years ago — is that “cleaned and deveined shrimp” means nothing. Have you ever looked underneath the shrimp? Probably 99% of the time there is ANOTHER thick, dirty vein just waiting for you to forget it’s there and devour it.

So, naturally because I’m neurotic and can’t live with such a thing, I stand at the kitchen sink for about 25 minutes cleaning each shrimp with a paring knife. It’s gross and those nasty veins cling to the kitchen sink like wet hair, but I eat my dinner peacefully. I say that this recipe takes 20 minutes to make, but that doesn’t include my crazy shrimp cleaning.

I’ll leave that extra step up to you… but think about it (yes, I’m trying to persuade you). That vein is part of the shrimp’s digestive track. And we all know what’s in THERE… I’m just saying. Just saying.

20-Minute Shrimp Scampi

Ingredients

• 8 ounces angel hair pasta (be healthy: buy whole wheat pasta!)
• 2 tablespoon olive oil
• 4 tablespoons butter, plus another 2 tablespoons (be healthy: use Smart Balance instead!)
• 1/2 yellow onion, finely diced
• 5 garlic cloves, minced
• 1 pound shrimp, deveined and cleaned
• 2 whole lemons, juiced
• 1/2 cup white wine
• Salt and pepper
• 4 dashes of hot sauce
• 1/2 cup fresh Parmesan, grated
• Parsley, chopped

Directions

1. As you begin to prep, fill a pot with water and put on a medium-low flame. 
2. Meanwhile, heat oil and 4 tablespoons of butter in a large skillet over medium high heat.
3. Add onion and saute 3 minutes. Then add garlic and saute for additional 2 minutes, stirring often.
4. Add the cleaned shrimp to the onion/garlic mixture. Cook for a few minutes, until shrimp is pink.
   
5. <By now your water should be boiling – go ahead and add the angel hair.>
   
6. Add lemon juice, white wine, hot sauce, remaining butter and salt and pepper to taste.
7. Stir and reduce heat to medium low. Simmer for 5 minutes or until sauce has reduced.
8. Add the cooked angel hair to the shrimp and toss.
9. Serve with freshly grated Parmesan and parsley.