Unfortunately, I cannot take credit for this recipe. Growing up my Nanny used to make the best shrimp scampi, it was always one of my favorite dinners she made. Flash forward some 10 years later and I finally got the recipe. Not only is this so delicious, it’s also SO easy to make. It’s good over pasta, rice, mashed potatoes (basically any starch) or even on its own! If you make this recipe you can thank Nanny Pat for the delicious meal you’re about to eat!

So, without further adieu, here’s what you’ll need:

1 lb linguine ( I use Trader Joes Gluten Free Fehttuchini or Rice)

1/2 cup Butter (I like to use the non-dairy options)

1/4 cup olive oil

10 garlic cloves, minced

1 teaspoon salt

1/2 teaspoon black pepper

Vegetable broth about 1 can

1 1/2 cup Grape tomatoes, halved

1 small can Black olives, sliced

 Juice of 1 lemon

2 tablespoons chopped fresh parsley

1 1/2 pounds shrimp peeled deveined with tails on

In a large skillet heat the butter and oil over medium heat.

Add garlic, salt, and pepper and sauté garlic for 1 to 2 minutes. DO NOT BROWN

Stir in the shrimp and cook for 3 to 4 minutes just until pink.

Stir in tomatoes, olives, lemon juice and parsley. Mix well and let cook until tomatoes and olives are a little soft.

Add vegetable broth if everything is too dry. I add a little at a time as it is cooking.

Cook spaghetti and throw it all together when you’re ready to sit and eat.

I sincerely hope you enjoy this recipe as much as my boyfriend and I do! If you make it for yourself reach out to me on instagram @RootWellnessCo, I would love to hear your thoughts.