Shrimp Scampi. It may have sunk to diner fare, but then again, diners are kind of where you go to eat any kind of food you REALLY want. Nothing beats those jumbo, juicy shrimp, stewed in white wine with garlic and butter. The parsley is that something green that justifies the ostrich-sized nest of linguine beneath the shrimp. So decadent, and messy, and tangled, and happy.
I love this sleek, modern twist on my beloved scampi.
Char up some thick country bread drizzled in olive oil, and rub it with garlic. Then top it with a five-minute, one-pot stew of meaty shrimp, creamy, comforting cannellini beans, even more garlic, white wine, and just a touch of butter for authenticity. I toss in a handful of parsley or arugula or both, then pour it over the charred garlic bread. The sauce soaks into the crusts, and the shrimp and beans together are so hearty and garlicky and good. Eat this with someone you love, and who loves you. (There's a lot of garlic.)
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes French in a Flash here on Serious Eats.