My First Cooking Blog Post (And Why I’m Starting Here)
This is my first time sharing a cooking post here — which might be a little surprising, or maybe not surprising at all.
I do cook, but not constantly, and it’s probably not something I’ve been especially vocal about. I enjoy it, I experiment when I can, and I like figuring things out as I go.
Still, I’ve made enough meals over time to know that some of the best ones come from working with what you have rather than chasing perfection. That’s what inspired this post, and why shrimp scampi felt like a good place to start.
It’s familiar, quick, flexible — and, as it turns out, very easy to adapt if you don’t want to cook with wine.
A Simple Swap That Still Works
Classic shrimp scampi usually includes white wine, sometimes even flambéed — which can be fun, but also comes with a bit of risk (and the very real possibility of accidentally setting something on fire).
This version skips all of that.
By using a small amount of rice vinegar diluted with broth or water, you still get brightness and balance without:
- Cooking with alcohol
- Worrying about burning off alcohol
- Flambéing anything
- Or lighting up your stovetop unintentionally
It’s also a nice option if you simply prefer not to use alcohol products at all.
Easy Shrimp Scampi (With or Without Wine)
This recipe is fast, forgiving, and especially good tossed directly with pasta so every noodle gets coated in that buttery, garlicky sauce.
Ingredients (Serves 2–3)
For the shrimp
- 1 lb shrimp, peeled and deveined
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 1–2 tbsp olive oil
For the sauce
- 3 tbsp butter
- 4 cloves garlic, minced
- ¼ cup white wine
or
Alcohol-free substitute:- 1 tbsp rice vinegar
- 3 tbsp chicken broth or water
- Optional: ½ tsp sugar
- Juice of ½ lemon
- Zest of ½ lemon (optional)
- 2 tbsp chopped parsley
For serving
- Cooked pasta (linguine or angel hair works well)
Instructions
- Prepare the shrimp
Pat shrimp dry and season with salt, pepper, and red pepper flakes. - Cook the shrimp
Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side, just until pink. Remove shrimp from the pan and set aside. - Make the sauce
Reduce heat to medium. Add butter and garlic to the same pan and cook for about 30 seconds, until fragrant but not browned.
Add the wine or the rice vinegar mixture and let it simmer for 1–2 minutes to mellow and combine. - Bring it together
Stir in lemon juice and zest. Return the shrimp to the pan, then add the cooked pasta directly into the skillet.
Toss everything together so the noodles get fully coated in the buttery, garlicky sauce. If needed, add a small splash of pasta water to help everything loosen and cling. - Finish and serve
Remove from heat, sprinkle with chopped parsley, and serve immediately while everything is glossy and well coated.
Why This Version Works
What I like most about this approach is how relaxed it feels. There’s no pressure to do anything fancy, no flames involved, and no special ingredients you have to go out of your way to buy.
You still end up with:
- Tender shrimp
- Pasta fully coated in sauce
- Plenty of garlic and butter
- Brightness without sharpness
For a first cooking post, it feels like an honest representation of how I actually cook — adaptable, practical, and focused on enjoying the process rather than overcomplicating it.
Feel free to share your other favorites methods for a recipe like this or let me know how it works out for you below 🙂