Shrimp Scampi (ala Carlanne)

Shrimp for ScampiServings:  2

Prep and cook time: 30 minutes


30 medium shrimp (they can be frozen and pre-cooked or raw – though if raw, shall and de-vein them)

2 Tablespoons Extra-Virgin Olive Oil

3 Tablespoons butter

Sea Salt and Kosher salt

4 garlic cloves, slivered or minced (I prefer slivered)

1 teaspoon crushed red pepper

1/2 cup white wine (I rather like Pinto Gris, although a Riesling also adds good flavor)

2 Tablespoons finely chopped curley parsley (flat parsley will also work) or 1 Tablespoon of dried parsley

1 Tablespoon Fine Herbs

Freshly Ground Black Pepper to taste

1 Tablespoon freshly squeezed lemon juice – strain out the seeds.

6 ounces Fettucine noodles


Place pan of water with 1 Tablespoon of Olive Oil and 1 Tablespoon Salt included on a burner and turn up to start the water to boil. While waiting for the water to come to a rolling boil….

Place 2 Tablespoons Extra-Virgin Olive Oil in a large skillet. Heat on high. Reduce the heat to medium high and add the 3 Tablespoons butter. The butter will melt into the oil and begin to foam. When the butter ceases to foam, add the garlic and crushed red pepper to the pan. Saute for a minute or so, until you begin to see the edges of the garlic brown.

By now the water should be at a rolling boil.  Add the fettucine to the water and allow it to cook al dente. Test the noodle after 5 minutes. Continue cooking till almost done. Drain into collander and cover with a clean towel to hold in the heat.

As soon as you see the garlic starting to brown, add the shrimp to the skillet. Then add the white wine and stir or shake to coat the shrimp with the butter, oil and wine sauce. Spread the shrimp in an even layer In the skillet. Increase the heat to high and boil the wine vigorously for about 3 minutes.

Turn the shrimp over or toss them so the cooked sides are facing up while boiling the wine sauce for another minute or so.  Remove from the heat and add the parsley flakes. add the lemon juice and black pepper and toss again to coat.

Place the fettucine on the dinner plate, ladle the scampi and butter/wine sauce over the fettucine.  Add hot crusty bread to soak up the sauce when you have eaten the fettucine and shrimp.


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Welcome to healthy eating through common sense cookery! Why we are here….

I started this website to share my latest passion – really good food. 

Now that sounds rather quaint given the number of foodie websites out here in the verse. However, it was 2013, the beginning of 2013 that is, that was my wake up call.  I have been a healthy eater off and on during my life.  The end of 2012 found me in one of my “not eating healthy” moments.  I was overweight, depressed (suffer from SAD – the seasonal affected disorder) and eating more junk than good food.  That led to me visitng the ER only a couple of days into the new year.

I got religion when some stupid doctor came into the ER room and wanted to have me come into his office in the near future to have a bunch of tests done and some surgery was intimated. Forget that rot!

I started my days with breakfast, eating oatmeal with craisins and walnuts (none of these were previously on my favorite foods lists) along with a Fuji apple, sliced into bite sized pieces.  Then I had peanut butter on high fiber, whole grain breads for lunch and drank lots and lots of water (after it has been put through our reverse osmosis filters). I was still drinking plenty of coffee through till midday and more than a fair amount of cocktails in the evening.  But I had my 22 grams of fiber (the daily minimum requirement) before lunchtime! I was not losing any weight, but the regularity issue had ceased to be a problem!

Then we moved to a new home.  The kitchen was one of the main reasons I fell in love with it.  I had a chef’s gourmet kitchen. Stainless steel appliances, (an acre of) granite counter tops, custom tiled backsplash, lots of cabinets, a window to draw in plenty of light, lots of lights under cabinets and overhead.  What a lovely place to celebrate food, food preparation and eating!

The move was beneficial in many ways.  What with all the packing, stress of buying a new home and the actual move, I took off 30 pounds!

Then I began reading about the Mediterranian Diet.  I went online to locate recipes although most of them were not seeming to be really a Mediterranian Diet, just more of a variation on things I was already cooking. But it was a really big change from 2012’s diet!  I also noticed that a lot of the ingredients were challenging for me to acquire.  To have a lot of herbs, spices and other ingredients on hand for one dish I might make once, or twice, or, ok, maybe three times in a year did not seem like a good use of money or cabinet space.  I began to experiment with the recipes using the ingredients I had on hand.  And if I bought an ingredient, it got used in place of some I had not yet purchased!

So has begun this journey, with the intention of recording recipes from my experiments, my mother’s cooking and from places I have been and the food I have consumed – a place to record my own recipes, my own style of cooking at this website. I hope you enjoy it!




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