What I Cooked: March 6, 2017 Oven Baked Scampi

Here in the low country of South Carolina, we are blessed with a seemingly endless array of fresh seafood. Often, these gems of the Atlantic and Intracoastal waterways are deep-fried without regard to their organic beauty.  Don't get me wrong. I love a fried shrimp plate and big sweating glass of iced tea as much as anyone.  But sometimes, you like to showcase the pure seafood.  

So tonight, I picked up some fresh caught shrimp (sold from a cooler on the side of the road) and set about making scampi.  This recipe, from Damn Delicious, is another weeknight favorite because it's assembled quickly and bakes in the oven while the pasta boils.  A quick drain of the pasta (I used linguine tonight) and mix it with the garlic butter that the shrimp baked in and there's dinner.  

Cook's tip:  sometimes I toss in 3 TBS of white wine with the butter, lemon juice and garlic.