Now that the warm weather has arrived, I've started to crave seafood more often. One of my favorite recipes is shrimp scampi. It combines three of my favorite ingredients: butter, garlic, and lemon. How can you possibly go wrong? After playing around a bit, I've come up with a quick and easy recipe that is virtually fool-proof. The only thing you really need to be careful about is not cooking the shrimp for too long. My recipe calls for pre-cooked shrimp (since that is what I usually have in my freezer -- it's perfect to have on hand in case guests suddenly show up since shrimp cocktail is such an easy appetizer to put together). Pre-cooked shrimp will become rubbery very quickly, so you just want to throw them in at the end and warm the shrimp through.

I've reduced the amount of oil and butter used in many shrimp scampi recipes to try to make this a little bit healthier. Of course, it's still what I consider an "indulgent" meal, but every little bit helps when it comes to healthy eating. (We all deserve a treat once in a while!)

1/4 cup olive oil

1/2 cup diced onion

6 cloves of garlic, crushed

1 cup of dry white wine (e.g., Sauvignon Blanc)

1 Tbsp. Italian seasoning

1 pinch crushed red pepper (optional)

1 Tbsp. capers

Juice of one lemon

4 Tbsp. butter

1 lb. precooked frozen shrimp, thawed

Salt and pepper

Grated Parmesan cheese (if desired)

• Heat olive oil in a nonstick skillet
• Sauté garlic and onions over high heat till onions start to turn clear
• Add the wine, Italian seasoning, crushed red pepper, capers, and lemon juice, lower heat to medium, and reduce for about five minutes. The sauce will thicken up.
• Add butter and stir until it is melted into the sauce.
• Add shrimp and turn heat to medium-low. Heat through
• Salt and pepper to taste. Top with Parmesan cheese if desired.

Personally, I like to serve the shrimp scampi over angel hair pasta, but it's also great with orzo, rice, or even cous cous. You can also top it with a bit of chopped flat-leaf parsley to add extra color and a little more flavor. This recipe would be wonderful served with a slightly oaky Chardonnay, or even a bright, crisp Sauvignon Blanc. Just add a tossed green salad and crusty bread and you have a simple, yet elegant meal!