A Make-Ahead Shrimp Scampi

I'm not always a fan of cooking right up until the time my guests arrive. This is one way of avoiding the last minute hassle, yet still making something really yummy with lots of time to breathe, and relax with people I love. An added benefit of making anything-pasta ahead of time - cooking, chilling then reheating - creates what's known as resistant starch. A very health technique. (this applies to all other starches as well, ie.: potatoes, rice, cooked cereal, starchy vegetables. . .)

Begin by cooking 8oz. of angel hair pasta, only until about half done. Drain, rinse then let stand in ice water a few minutes before draining again. In a small wok or frying pan, cook and stir together:

1/2 stick butter

2/3c each: chopped green and red bell pepper

10oz. sliced mushrooms

1 med. onion

Lowry's Garlic Salt, cayenne pepper, black pepper

When the vegetables are almost done, add the zest and juice of 1/2 big lemon and 14oz. jumbo Wild Caught shrimp, cut into smaller pieces. Increase heat and stir all of this only until the shrimp are about half way cooked.

Cool slightly then add the sauce -sorry no pics- I wasn't planning to blog this recipe. It turned out so well though, I wanted it here for future reference. For the sauce, whisk together:

12oz. sour cream
12oz. Sonoma lemon-herb-ricotta pasta sauce (Costco)
1/2c Sherry cooking wine

Check flavor, add more of the above seasonings, some dry dill -and- a pinch of sugar, if you'd like, to reduce the acidity a bit.

Layer the pasta, then vegetables and shrimp twice, adding half the sauce to each and folding everything together gently.

When ready to serve, reheat on 60-70% in the microwave, until everything is steamy. 

Serve with crusty garlic bread and a simple green salad. . .Lin