Easy Shrimp Scampi Recipe

Easy Shrimp Scampi is ready in 20 minutes! the perfect weeknight dinner. | themillennialmenu.com

This recipe for Easy Shrimp Scampi is one of my go-to weeknight meals. It's filling but still feels light and healthy, and...it's delicious. Lemon, butter, garlic, parsley all meld together to coat the shrimp and pasta so that each bite is full of flavor. It only takes about 20 minutes to come together, meaning you can have a delicious homemade dinner on the table fast right after you walk in the door. 

One of my favorite things about this recipe is it's a Millennial Staple Meal. That means you can keep every single one of these ingredients in your freezer, pantry, or fridge and they won't go bad before you use them. I always have a bag of frozen shrimp stocked away in my freezer. One thing that makes this so convenient is even if you forget to defrost the shrimp ahead of time, it takes all of 5 minutes under cold running water in a strainer to defrost them. I've always got a box of pasta and a head of garlic in my pantry - those are absolute staples for so many meals. Lemons and butter are staples in my fridge. Lastly, I always have a tube of parsley paste on hand. Parsley paste may sound weird, but it's the easiest way to add flavor to your dishes without having to buy a huge bunch of fresh herbs that will go bad before you can use them all. Find out more about why pastes are the secret to cooking with herbs and spices. I made this recipe probably twice a week in college. Partially because it's so delicious but also partially because it was just so easy to pull together. 

Another perk of this recipe is you can't really mess it up - as long as your shrimp are cooked, you're good. The entire ratio of the recipe is flexible and to taste. I start with the butter and garlic to cook the shrimp in, then add lemon juice and parsley. If anything is too strong or too weak, it's safe to add more salt, pepper, and parsley, and then a drizzle of olive oil until the flavors are just right. 20 minutes, all the ingredients you need in your place, and a recipe you can't mess up...this recipe for Easy Shrimp Scampi needs to be added to your weekly dinner rotation!



Shrimp Scampi

Makes 2 servings
Other Recipes With These Ingredients: Shrimp: Coconut Shrimp with Mango Dipping Sauce // Parsley: Middle Eastern Grain Bowl
Prep Time:  10 minutes
Cook Time:  10 minutes
Total Time:  20 minutes

Ingredients:

  • 10-15 jumbo shrimp
  • 1/2 box long, skinny pasta (like spaghetti or linguine)
  • 2 cloves garlic, minced
  • 1 tablespoon parsley paste or 2 tablespoons fresh chopped parsley
  • 3 tablespoons lemon juice
  • 4 tablespoons butter
  • Olive oil, salt, & pepper to taste




Dietary Substitutions:
Gluten Free: Choose a gulten-free pasta. Dairy Free
Pescetarian Friendly
Not Vegetarian or Vegan Friendly

Directions:

BEFORE YOU START: GET THE PASTA GOING
1. Boil a pot of salted water for pasta.
2. Add ~1/2 box of pasta and cook for 8-10 minutes, stirring occasionally.

MAKE THE SHRIMP
3. Melt 4 tablespoons of butter in a saucepan.
4. Once the butter melts, add 2 cloves garlic, minced (use a garlic press!)
5. Add your shrimp. Flip when shrimp begin to turn pink, about 2 minutes.
6. Salt & pepper your shrimp, to taste.
7. After about 2-3 minutes, flip your shrimp over. Continue cooking until shrimp are entirely white/pink and opaque.
8. Add 1 tablespoon parsley paste (or 2 tablespoons fresh chopped parsley) and 3 tablespoons lemon juice and stir to coat the shrimp evenly. 
9. Add 1-2 tablespoons olive oil to thin the sauce, if desired.
9. When the pasta is done, drain it and add it to the saucepan. Toss to combine.

Yum.


Lunch Tomorrow, Storing, & Extra Ingredients

LUNCH TOMORROW - Like almost all pasta dishes, this recipe tastes just as good if not better one day later, once the sauce has had a chance to soak into the pasta and the flavors really fuse together. Reheat in the microwave or on the stovetop for a filling but still light lunch.

STORING - Store in an airtight container in the fridge and enjoy within 2-3 business days.

EXTRA INGREDIENTS - If you have extra shrimp, check out my Coconut Shrimp with Mango Dipping Sauce. Looking to use up the rest of your parsley? Try my Middle Eastern Grain Bowl or head over to my secret about cooking with herbs & spices post. Use up any lemon in a nice homemade cocktail.

One Step Smoothie Prep

Plan the perfect Smoothie prep and only clean your blender ONCE this week! Makes healthy eating faster and easier! | themillennialmenu.com

 

Behold, a post about my favorite kitchen appliance: the freezer (and some mason jars and silicone ice pop molds, too.)

Today I'm sharing a trick that has saved me an hour a week - and provides me with breakfast and part of my lunch every day in 20 simple minutes on a Sunday. For a long time, the bane of my existence was cleaning my blender every day. As someone who needs to eat every 2 hours, smoothies are a lifesaver for me. I always make mine with Greek yogurt, low sugar orange juice, and frozen fruit - and I've recently been adding ground flax seeds. Since buying my refurbished Vitamix (Want one? find out how to get the best blender for less), smoothie prep has been so. much. faster. That thing can BLEND. Still....you have to clean it. And even after I started doing the clean the blender by turning it on trick, it still was the bane of my existence every night. Until....I started my smoothie prep routine.

Now, I make a big batch of smoothies once a week in my Vitamix (thank god that it's so big) and freeze them for the week. I use half in Ball glass jars (the 1 pint/16 oz. size) for my breakfast smoothie. I take it out 24 hours in advance (usually the morning before I want to drink it, when I'm drinking my smoothie which helps to remind me) to defrost in the fridge. I give them a quick shake and pour in a glass. I like the jars because they seal tightly and the glass freezes well. I notice absolutely no difference in the smoothie quality - and I swear it saves me an hour of smoothie making and blender cleaning time a week now that I'm not doing it every night!

My other new favorite tip for smoothie prep is my FoodWorks ice pop molds. I pour the smoothie into the pop and freeze them, and then pop them in my lunchbox when I'm packing my lunch in the morning. By the time I get to them at lunch, they're perfectly defrosted. They're super easy to clean out (I rinse mine out and then throw them in the dishwasher) and don't smell funky even after many uses. They also keep sealed in my lunchbox all day. It's a great way to add some extra sweetness to my lunch that's also healthy. I highly recommend both some sort of glass jar and the silicone molds for easy, healthy, on-the-go options! 

Smoothie Recipe Recommendations

I love both of these blogs and they're a great starting place for some smoothie recipes!

Healthy Smoothie Recipes on Cookie & Kate
14 Smoothies for an Instant Mood Boost on Pinch of Yum


Note: This post contains affiliate links for products I recommend. That means if you click on a product link in this post and choose to purchase the product on Amazon, I earn a commission. I only recommend products I use and love organically. This means that if you are going to purchase a product that I recommend, I encourage you to do it through the direct link from the blog so that I (and the blog) benefit. Read the full affiliate disclosure.

Sweet Chili Salmon Bowl Recipe

This Sweet Chili Salmon Bowl is a simple and refreshing weeknight meal. | themillennialmenu.com

These gray, dreary days here in New England need a fun, feisty boost - enter this Sweet Chili Salmon Bowl recipe. Everything yummy piled high in a bowl topped with tangy sweet chili sauce brings the heat to these chilly winter days. The whole meal takes 30 minutes or less. All you need to do is preheat the oven, get the rice cooking and some water boiling, roast your salmon, and cook your veggies. The final touch is drizzling the sauce right over the top of it all - and digging right in!

One of the things I love about this recipe is it's super flexible - you can put the salmon on top of just about anything, from basmati rice, like I use here, to brown rice to quinoa. I love broccoli and edamame together for the veggies, but you could also add shredded carrots or sub in snow peas. There are plenty of options for the sweet chili sauce - whether you take the easy (and still delicious) way out and go with my mom's favorite Iron Chef brand or get adventurous and make your own, it's just the right addition of tangy, sweet heat to a bowl full of fluffy rice, flaky, moist salmon, and tender veggies.



Sweet Chili Salmon Bowl

Makes 2 servings
Other Recipes With These Ingredients: Sweet Chili SauceSweet Chili Calamari Salad // Salmon: Coconut Lemongrass Salmon
Prep Time:  10 minutes
Cook Time:  20 minutes
Total Time:  30 minutes

Ingredients:

  • 1/2 cup dry basmati rice (yields 1 cup cooked) Substitute: brown rice, white rice, quinoa, etc.
  • 1/2 cup broccoli
  • 1/4 cup edamame
  • 1 serving of salmon - (4-6 oz., depending on your appetite)
  • 1 tablespoon rice vinegar
  • 2-3 tablespoons Sweet Chili Sauce, to taste
  • Salt, pepper & olive oil




Dietary Substitutions:
Gluten Free: Make sure to buy a gluten free sweet chili sauce.
Dairy Free
Not Vegetarian or Vegan-Friendly

Directions:

BEFORE YOU START: GET THE RICE GOING
1. Preheat the oven to 425°F.
2. I cook my 1/2 cup basmati rice in the Instant Pot in just 4 minutes - it's magical. The Instant Pot has exploded across the internet in recent weeks - but it's been a favorite of mine for over a year now. Find out why it's the one appliance you can't live without. Learn to cook the normal (and longer) way here
2. While you're at it, start 2 cups of water boiling in a small sauce pan and 2 cups of water boiling in a steamer.

ROAST THE SALMON
3. Drizzle your salmon with olive oil and season with salt & pepper. Roast at 425°F until the salmon reaches an internal temperature of 145°F If you have a meat thermometer (and you should, because it's one of my Five Kitchen Essentials), this will be much easier to do. If you don't, no worries! Salmon is done when it is opaque (not translucent like raw fish) and flakes with a fork - about 12-15 minutes. Learn how to known when your fish is done.

COOK THE VEGGIES
4. Using the boiling water you started in step 2, boil 1/4 cup frozen edamame for 3-5 minutes, until tender.
5. Using the water you started in step 2steam 1/2 cup broccoli 5-6 minutes, until tender. (I do this in my double boiler steaming pot)

ASSEMBLE
5. 
Once the rice is done, your salmon is cooked, and your veggies are tender, assemble everything into a bowl. I layer the rice on the bottom first and splash about a tablespoon of rice vinegar over it for flavor. Then, I scoop the veggies on top and place the salmon on top of that. Glaze the salmon and the veggies with 2-3 tablespoons of sweet chili sauce. 

Yum.


Lunch Tomorrow, Storing, & Extra Ingredients

LUNCH TOMORROW - This zesty bowl is exactly what you need to liven up your work day. I would store a little extra sweet chili sauce on the side to add on top after you heat it up for lunch - I'm a big sauce person :)

STORING - Enjoy the salmon within 1-2 days of cooking it so your fish doesn't get funky.

EXTRA INGREDIENTS - If you have extra sweet chili sauce, test out my Sweet Chili Calamari Salad for another light and flavorful meal. If you buy more than one portion of salmon, my recipe for Coconut Lemongrass Salmon is quite delicious. 


Warm Cheddar Ale Dip Recipe

Warm Cheddar Ale Dip is the perfect crowd pleaser this Superbowl! Cheesy, gooey, delicious - and EASY! | themillennialmenu.com

The Superbowl is coming up (Here in Boston we're pretty excited about the Patriots!) and it's time to share one of my most popular recipes among friends: my Warm Cheddar Ale Dip recipe. Most of my friends who read this might not even recognize it by this name because to us, it's simply known as "beer cheese." Beer cheese is legendary and has gotten us through many fun nights.

My beer cheese recipe has seen it all - spending the night in a cabin with two dozen friends became a tradition senior year of college, and I've hiked in beer cheese up a mountain or through a trail in the pitch black an absurd number of times. The first time, I made it beforehand and carried it still warm...uphill...in the dark. The next time I learned to make it when we got there but either way, the pot was always empty when we left. I'm excited to share it with you today because it is one of my more sentimental recipes, associated with s'mores and campfires and the great outdoors and also semi-formals when we'd have friends over beforehand (because why not eat gooey cheesy beer dip in a nice dress?). And, it's here just in time for an epic Superbowl party - because beer and football simply go together.

The secret is using high quality ingredients since there are so few in the recipe in the first place - sharp Cabot Cheddar cheese, a solid ale (I went to college right along the border of VT and NH so I'm a fan of Switchback or a seasonal Harpoon option. Whatever you choose to dip in it (some have been known to eat it with a spoon), be sure it's high quality. I recommend a crusty baguette or loaf of fresh sourdough bread. Say hello to your biggest crowd pleaser.


Warm Cheddar Ale Dip

Depending on who you are (and who you're friends with), this can serve 8-10 people.
It makes about 3 cups of beer cheese.

Other Recipes With These Ingredients: Beer: You know what to do here // Cabot cheese: Grilled cheese.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Ingredients:

  • 2-3 cups shredded Cabot cheddar cheese (depending on how thick you want your dip to be)
  • 1 - 12 oz. bottle of beer (an ale works best, or a lager)
  • 3 tablespoons flour
  • 3 tablespoons butter
  • 1 teaspoon ground mustard (optional)
  • Ground black pepper, to taste
  • 2 loaves of good bread (like sourdough) or 2 baguettes




Dietary Substitutions:
Vegetarian Friendly
Not Gluten Free, Vegan, or Dairy Free Friendly

Directions:

BEFORE YOU START: SHRED YOUR CHEESE & SLICE THE BREAD
1. Shred 2-3 cups of Cabot cheddar cheese
2. Slice your bread/baguettes into slices or chunks for dipping.

MAKE THE DIP
3.  Melt 3 tablespoons of butter in a large saucepan. 
4. Whisk in the 3 tablespoons flour and 1 teaspoon ground mustard (if you're adding it).
5. Season with ground black pepper, if you'd like.
6. Once the flour & butter mixture starts to bubble, pour in 1 12-oz. bottle of beer and whisk for 1 minute.
7. Slowly add the 2-3 cups Cabot Cheddar cheese, whisking as you go. Add as much as you want until the dip is the consistency you want.
8. Let the dip heat through, whisking frequently, 3-5 minutes.

SERVE & ENJOY

8. Serve warm with fresh sliced bread.

Yum.


Extra Ingredients

EXTRA INGREDIENTS - Drink the beer. Make grilled cheese with the Cabot cheddar. The end.


Homemade Maple Pecan Granola Recipe

Homemade Granola is healthier and tastier than the sugary, store bought stuff. Plus it's SO easy! | themillennialmenu.com

Granola is my go-to breakfast and snack option. It's crunchy, chock full of goodness, and just a little sweet. But this recipe for Homemade Maple Pecan Granola changed the granola game for me. This stuff is addicting - and so so so much healthier for you than any granola you're buying from the store. Some store-bought granola's have more sugar in a serving than a piece of chocolate cake - I'd rather have the cake! My recipe has only 1 cup of pure maple syrup as a sweetener - and that's it. Plus, you'd never know because it's so yummy.

If you can stir things together and preheat an oven, you can make homemade granola. It's THAT easy. Be sure to store your granola in the fridge to keep it fresh for as long as possible - though I can't say mine lasts very long in my house! I eat a beautiful yogurt parfait every day as my morning snack at school, layered with plain Greek yogurt, a scoop of granola, and fresh berries. I never have to add sugar to my plain yogurt when I have granola because it's just so flavorful - I think it's the toasted pecans. Mmm. It's also great with milk - or just by the handful.

My version is centered around gooey maple pecan goodness, but the coolest part about homemade granola is you can vary up the ingredients. Want to try cranberry pistachio granola? or maybe chocolate almond? Go for it. Stick with 4 cups of oats, 1 cup of oil as your base (I like coconut oil, but canola also works), and 1 cup of pure maple syrup, and add whatever mix-ins you'd like. 



Homemade Maple Pecan Granola

Makes about 6 cups of granola
Other Recipes With These Ingredients: Old Fashioned Oats: Make a hearty bowl of oatmeal for breakfast or add a scoop to your muffins or breads // Coconut oil: Use as a substitute in your favorite baking // Ground flax seed: add to your smoothies and oatmeal
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

  • 4 cups old-fashioned oats
  • 1 cup sliced almonds
  • 1 cup chopped pecans
  • 1 cup unsweetened coconut flakes (Substitute: sweetened coconut flakes)
  • 1 cup ground flax seed
  • 1 cup pure maple syrup
  • 1 cup melted coconut oil (Substitute: canola oil)
  • 1 tablespoon vanilla

*Note: You can really use anything you want in your granola. I recommend starting with the oats and keeping the maple syrup, oil, and vanilla, and playing around with the mix-ins. Some suggestions: walnuts, chia seeds, cashews, pumpkin seeds, sunflower seeds, dried fruit (mixed in after you bake), and more! 




Dietary Substitutions:
Gluten Free: While all of these ingredients are naturally gluten free, ensure that they are not contaminated by reading the packaging - especially on the oats.
Dairy-Free, Vegetarian & Vegan friendly

Directions:

1. Pre-heat the oven to 350°F. 
2. Spray a baking sheet with non-stick cooking spray or use my favorite non-stick aluminum foil (find out why it's my secret to easy clean up)
3. Toast your 4 cups old-fashioned oats on the baking sheet in the oven for 10-15 minutes.
4. While the oats are toasting, whisk together 1 cup pure maple syrup, 1 cup melted coconut oil, and 1 tablespoon vanilla in a small bowl.
4. In a large mixing bowl, combine the toasted oats, 1 cup sliced almonds, 1 cup chopped pecans1 cup unsweetened coconut flakes, and 1 cup ground flax seed and stir together.
5. Pour the syrup-vanilla-oil mixture over the dry ingredients and stir to evenly coat.
6. Spread the mixture back out on your baking sheet and place in the oven for 30 minutes, stirring every 10 minutes. 

Yum.


Lunch Tomorrow, Storing, & Extra Ingredients

 
Easy Homemade Granola is great for snacking, breakfast, or with Yogurt! | themillennialmenu.com
 

STORING - IMPORTANT: The granola should be stored in an airtight container in the fridge for longer shelf life and to prevent the oils from going rancid. While this will take a long time, it's always better to be safe. Your granola should last at least 2 months in the fridge if it is well-sealed - and likely even longer.

EXTRA INGREDIENTS - I keep all the extra ingredients on hand for making MORE GRANOLA. It's just that good! You can also try substituting coconut oil into your recipes, adding a handful of ground flax seed to your smoothies, cereal, or oatmeal, and a scoop of old fashioned oats to your favorite muffin or quick bread recipe.