We tried a new shrimp scampi recipe tonight.

AMAZING.

I’m obsessed with the notes of tarragon, which was part of a parsley, chives, & tarragon herb mix.

Butter is emulsified into a reduction involving dry vermouth, garlic, and red pepper flakes.

Did I mention garlic? We doubled the amount. Combine that with the lemon juice & zest – heaven.

The shrimps were also perfect: white Mexican shrimp, huge and juicy. They always have them at Frazier Farms. Cooked briefly on one side, then thrown back in at the end.

We chose bucatini for extra chew, and paired with white wine.

I think the only note would be to maybe add more herbs! This is going on the playlist.