Cheapskate Date Night: Hokey Pokey Scampi

I’m not ashamed to admit that I drink box wine. It’s cheap, some of it isn’t bad, and it lasts a really long time (you know, assuming you don’t drink it all in one weekend.) There’s almost always a box of cheap cabernet on my countertop. However, I rarely have any kind of white wine on hand.

That’s what makes this date night dish special–I had to both buy and share an actual bottle of white wine. It was on sale for $9.00. That’s how much I love my husband. You’re welcome, dear.

Hokey Pokey Scampi

Ingredients

olive oil

butter

3/4 pound shrimp (I used large 16/20 wild caught gulf shrimp because I am a snob)

2-5 cloves of garlic, depending upon your taste

one fresh tomato, diced

one bottle white wine of choice

fresh parsley

1/2 pound pasta of choice (I used linguini)

Directions

1. Put a pot of salted water to boil on stove.
2. If shrimp did not come peeled and deveined, peel and devein them.
3. Add pasta to boiling water. Cook to package directions, subtracting one minute of cooking time.
4. Heat olive oil and a bit of butter in a skillet. Add shrimp and cook until curled and pink, which will likely take less than two minutes.
5. Remove shrimp from pan. Add garlic to same pan. Cook for a few seconds.
6. Add diced tomatoes. Cook for a minute.
7. Add a generous splash of wine to pan. Cook for a few seconds.
8. Return shrimp to pan. Stir them around in the sauce. Take them back out again.*
9. Drain pasta and add it to the pan full of sauce. Stir it around.
10. Twirl pasta onto a plate, top with shrimp and fresh herbs. Pour remaining wine into glasses and enjoy.

*This is why I call it Hokey Pokey Scampi. Because you put the shrimp in, you take the shrimp out. Then you put the shrimp in and you shake it all about. And you thought it was a sexy-time reference. Shame on you and your dirty mind!

Variations and Substitutions 

• On a super tight budget? That’s ok! You have many options. You could buy cheaper shrimp. You could make this exact recipe with any form of white fish; I like cod. You could even make it with chicken. Just dice a single large chicken breast into bite sized pieces and dust it with flour before cooking and add an additional five minutes of cook time.
• No parsley? No problem. Use fresh basil (which I recommend growing in a pot on a window ledge). Or oregano. Or even dried herbs, if need be.
• Out of fresh tomatoes? Use sun dried tomatoes. Or a single jarred roasted red pepper. Or leave out the tomatoes entirely. They aren’t required.
• Need a veggie? Steam some asparagus to serve alongside the pasta. Or add some fresh spinach to the sauce before tossing with the pasta. A can of quartered artichoke hearts would make a great addition as well, though they are pricey (around $3.50 at my grocery store).

Really, the only thing required for a good scampi is a protein, garlic, butter, and lemon. Even the white wine is optional. Though I don’t recommend leaving that out of the dish–or out of your glass.