So, the east point kitchen has temporarily relocated to a townhome in Santa Monica. The townhome is on the eastern boundary, although not quite the eastern most point of the city's terminus, but close enough that we might say we are at the east point of Santa Monica.
Not that any of that matters. More importantly, we now have an antique stovetop that barely heats a pot of water to cook pasta, an oven that decides when it is ready to heat up, and a kitchen with just a tad less space for stockpots and sauce pans. Oh well. When the weather is perpetually pleasant outside and the bluffs overlooking the Pacific Ocean are only a ten minute bike ride away, you learn to live with a few things.
Tonight we are trying shrimp scampi. I've made this a few times before, but this time I want to record the recipe.
2 tbsp olive oil (about)
pound shrimp
juice of a lemon, or so
1/2 cup white wine
lemon zest
parsley
5 garlic cloves
Cook shrimp in olive oil. Remove. Add garlic. Perhaps some cracked black pepper. Once fragrant, add lemon juice and white wine. Let the liquid cook down. Return the shrimp to the pan and toss. Add the pasta, some pasta water, and let the flavors meld. Finally, grate in some lemon zest. Top with parmesan and parsley and serve.
