Millennial Grocery Guide

Easy Shrimp Scampi

shrimp-scampi

How this guide works: Ingredients are broken down into approximate location in the grocery store, by order that you'd usually purchase them (produce, then shrimp first, and over to the dry goods aisles). There is also a cost of ingredients scale ranging from $ (very cheap) to $$$$ (extremely expensive - I'm not sure any of my recipes even have an ingredient like this yet). 

About Millennial Staples: These are items you should always keep stocked in your fridge, freezer, or pantry. It will make throwing together a quick dinner easy and simplify grocery shopping. It allows you to purchase food on sale, and all these items are extremely unlikely to go bad before you use them!

For this recipe, ALL of the ingredients are Millennial Staples in my life. That means this is a recipe I've always got in my back pocket for an impromptu night at home. Using parsley paste, keeping protein like shrimp readily accessible in the freezer, and keeping staples like lemon, butter, and garlic on hand mean you can whip this meal up at a moment's notice.

From Your Pantry

  • 2 cloves garlic $ Millennial Pantry Staple
  • Olive oil, to taste $ Millennial Pantry Staple
  • Salt & pepper, to taste $ Millennial Pantry Staple
  • 4 tablespoons butter $ Millennial Pantry Staple

Produce

  • 1 lemon (3 tablespoons lemon juice) $ Millennial Pantry Staple You need about 3 tablespoons of juice, which will require anywhere from half a lemon to a whole lemon.
  • 1 tablespoon parsley paste, or 2 tablespoons fresh chopped parsley $ Millennial Pantry Staple I'm really into the squeezable herb pastes that come in a tube you can get at the grocery store. Parsley is perfect in squeeze form, especially because it's going into a sauce here. I talked about these herb tubes a lot in a post here. Substitute: You can also buy fresh parsley and chop it up.

Frozen Seafood

  • 10-15 jumbo shrimp, frozen & raw $$ Millennial Freezer Staple I buy shell-on, partially-deveined, frozen, raw shrimp. The majority of shrimp sold in U.S. supermarkets has already been frozen (like most seafood purchases for budget-conscious shoppers, it makes more sense to buy frozen seafood). Therefore, it's best to buy frozen shrimp from the store and handle the defrosting yourself - this leads to the best price, quality, and food-safety practices. I used to buy pre-cooked frozen shrimp but since switching to raw shrimp I can definitely confirm that raw shrimp leads to much better taste and texture when defrosted and cooked. While it's easier to cook with jumbo shrimp (it will say 16-25 count on the bag, referring to the number of shrimp per pound) just because it minimizes the number of shrimp you need to bread and coat with coconut, you can do this recipe with any sized shrimp! Pre-shelled shrimp are more expensive and mangled by the process, and just aren't as tasty. My shrimp are partially deveined, so I do spend the 3 minutes or so peeling & deveining the insides of the shrimp before cooking. If you really want to do your research, check out Everything You Need to Know to Buy Better Shrimp.

Dry Goods

  • 1/2 box pasta $ Millennial Pantry Staple You can use any shape pasta here, but long skinny pasta is most traditional for shrimp scampi. I use whole wheat spaghetti in my recipe. You can also substitute gluten free pasta here!