Tomato basil shrimp scampi with palmini_official hearts of palm linguine was a knockout dinner! Besides the flavor party, it was also on the patio table in 15 minutes. The most delicious dinner to round out our whole30 dairy reintroduction day. (I also had some yogurt with breakfast and a delicious serving of brined feta on my Greek salad for lunch).
Pat the shrimp dry, toss it in salt, pepper, oregano, and onion powder. Sear it until cooked through in a big pan using olive oil, then set aside.
Put more olive oil in the pan and add lots of fresh minced or thinly sliced garlic. Sauté until fragrant, then add cherry tomatoes until blistered. Meanwhile, drain and rinse your palmini, squeezing any excess liquid away.
Using a fork or potato masher, crush the tomatoes (I find that if you stab them first, they don’t make such a mess). Add some kerrygoldusa grass fed butter to the pan. When melted, return your shrimp to the pan and add a generous sprinkle of grated Parmesan cheese. Add the palmini and fresh chopped basil to the pan. Stir and continue cooking until warmed through. Add in salt, pepper, and red pepper flakes to taste. Top with more fresh chopped basil 🔥