This Shrimp Scampi recipe is hands down one of our family favorites and is a recipe that I adapted from being fairly heavy on butter – to completely dairy free in order to accommodate Miss G’s dairy intolerance. Her having this intolerance was not always the case, which is fairly common. The body’s chemistry often changes, and new allergies and intolerance can arise at any age. For her it kind of came and went. In her toddler years we gave her rice milk instead of cow milk, since the latter just didn’t seem to agree with her. Then she started eating some dairy here and there and did just fine. Until she was 7. She had been increasingly feeling yucky for a while and we made the decision to go completely diary free again and within a week our little girls health was back to normal.
Miss G’ symptoms, if mistakenly eating dairy, show up anywhere within an hour to 12 hours. Signs include headaches, acid reflux symptoms, extreme stomach ache and fatigue. So, the decision to just not indulge in the classic comfort food that diary is, is just not that hard. That’s not to say she doesn’t miss it tremendously at times.
This is why I’ve become quite creative at cooking up meals that are dairy free, but still taste and feel like the classics. This Pinot Grigio Shrimp Scampi fits the bill, is dairy free and tastes just as delicious as if made with regular ol’ butter. Make the meal gluten free as well by using Gluten Free noodles! See how easy it is to adapt any recipe?
- 1 pound pasta
- 1 pound raw shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon dairy free butter, such as Earth Balance
- 2 fresh thyme sprigs
- 2 garlic cloves, peeled and roughly chopped
- 1 cup pinot grigio
- juice from ½ lemon
- ½ tablespoon kosher salt, divided
- granulated sugar, for adjusting tartness is white wine/lemon sauce
- freshly ground pepper to taste
- Boil pasta in accordance with packaging directions.
- While waiting for pasta water to come to a boil, add olive oil, chopped garlic and thymp sprigs to a skillet over low heat. This will allow the oil to become infused with the garlic and herb flavors.
- Now peel and devein shrimp. Gently pat dry with a kitchen towel.
- Crank up the heat under the skillet and add dairy free butter. It will heat up and start bubbling.
- Once the bubbles have subsided, add shrimp to pan and cook for 2½ to 3 minutes. Remember, shrimp COOK FAST!
- Use a slotted spoon to remove the shrimp and place in a bowl. Cover bowl and set aside.
- Add pinot grigio and lemon juice to pan, deglaze by scraping browned bits and pieces from the bottom of the pan.
- Turn down the head to medium low and let sauce reduce down for about 15 minutes, until half of the liquid is left.
- Taste the sauce, which will likely be pretty acidic. The flavor of the wine and the acidity level of the lemon all play a part, so adjust accordingly with granulated sugar. Start with 1 teaspoon at a time until you reach a desired balance of tangy and sweet. A small pinches of kosher salt can also be great.
- Add shrimp back to the pan, then add boiled pasta and give it a good toss.
- Season with freshly ground pepper to taste.
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Do you have an experience with newly developed dietary restrictions that you would like to share? Reading what has worked for others is a great way to take some of the stress away from having to rework the routine. By sharing your Good Tips and tricks you could really help a fellow cook out who’s trying to adjust to an emerging need for change in the family favorite recipe list.
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