Shrimp Scampi Recipe and Review

It has been a crazy January! We thought surely after Christmas, January would be a bit more docile. Not so. I went back to work and am not working a full half-time which is lovely. Babysteps! I also began a second maternity leave in the afternoon at the same school doing the same job. What a blessing that has been!

We just bought a Jeep Patroit as well. My Stratus was such a fantastic car that served me well for so, so many years. It was time, though, as oncoming repairs would cost far more than the car was worth. We picked my new Jeep up on Friday and I've been enjoying it ever since! I've always wanted a Jeep.

It was perfect timing, too, as this January has been the coldest and snowiest on record. We've already had 5 snowdays, today being one of them. The weather has been so chilly and there has been so much snow, it's even too blizzardy to snowmobile up north! So it's quite canceled most people's plans.


John left this Monday for Kapuskasing, Canada despite the weather to do some extreme car testing. With him gone, I've been cooking up some delicious seafood creations! I have a freezer full of beef and chicken but also of shrimp, salmon, catfish, sole, crab, and lobster. NomNom!

I was given the awesome opportunity through Crowdtap by Campbell's to test some delicious products and host a party! I was compensated for a Campbell's Skillet and a Campbell's SlowCooker Sauce. There were a few snags I had. Between the weather, my party kit not arriving on time, and all sorts of snow issues, my party was thrown on a weekday evening with a few coworkers.

The dish was easy enough to make!

I used 4 ingredients:
1 Pouch Campbell's Skillet Sauces: Scampi
1 lb raw frozen peeled, deveined shrimp, tail off.
1 package pasta I used gluten free multigrain with quinoa
1 tbs oil

Optional:
Pepper to taste
Lemon to taste
Basil to taste

To begin, heat oil in a skilled. Add shrimp and cook until pink.

While shrimp is cooking, prep pasta by boiling water and cooking until al dente. Drain.

When shrimp are slightly pink, add the pouch of Campbell's Skillet Sauce and boil. Simmer until shrimp are thoroughly cooked, about 5 minutes.

Serve pasta with shrimp and sauce. I added seasonal veggies on the side.

Some of our thoughts:

The scampi sauce seemed a bit watery. Usually, my homemade scampi is thicker and more creamy. It didn't quite look like the package and wasn't as buttery as scampi sauce usually is, either. However, it was quite savory and blended very well with the shrimp and pasta. The dish was extremely easy to make and took very little time. For lunch, it served about 4 portions. There is no need to add excess salt as the sauce itself is rather salty. However, I did add a fair amount of pepper, lemon, and a bit of basil.

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All opinions expressed in this blog are those of my own, not of Campbell's, Crowdtap, or any other company affiliated with them, or the products.
I received one or more of the products or services mentioned above for free. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”