In the summer, I love to find local antique stores and take my time browsing. I enjoy going through beautiful old items that may seem past their prime for some. Old things have sentimental value, even for those like myself, who don’t like clutter. I’m always going through the things I have and discarding so many of them just to make room for the new (or old?) things.
Of course, I’ve updated some really well-loved possessions with a new and updated version. But still, there is a certain mystique to old objects. Where did it come from? Who had used it before me? I like the feeling of making old things new again. I relish sifting through all the items in a store, looking for a piece of buried treasure. You can go in there, not expecting to find anything, yet maybe there is something valuable to be found.
Collectables and vintage items connect you to a bygone era. I am guessing that many of the young adults today would not recognize many of the items in an antique store, though for us older people, it can be a trip down memory lane. Often, I come across items I remember having as a kid. I have seen a table and chairs so similar to the ones I grew up with, sending me right back to my family’s kitchen. Old pots and pans that my mother had are now considered collectibles now. It’s really fun to see items that could have been yours (or your parents’) that you had forgotten about long ago.
Antique furniture, lamps, and clocks often have a ruggedness that can’t be found in modern-day items. Let’s face it, so many things that are made now don’t last very long. Yet most of the things that were made many moons ago last forever. Antiques can give a nostalgic and romantic ambiance to your home, making them excellent for redecorating spaces. Vintage pieces can be adaptable to the latest trends, so even if you prefer a more modern aesthetic, you can enjoy antiquing as well. So take a walk to your nearest antique store and see what happens. You might find your next new piece!
Onto the recipe. I love shrimp scampi, I think I’ve perfected my recipe through the years. I figured I could switch it up and make chicken scampi, something I knew my family would love as much as my original recipe. The chicken browns up to golden brown, delicious caramelization. The garlic and red pepper flakes are just the right amount of heat to bring to a family table. The wine, parsley and oregano are savory goodness, and the butter gives this dish creamy deliciousness. It is then topped off with Parmesan cheese, making this dish one you will want to make over and over.
This recipe is my own and makes 6 hearty servings for you and your family.
Ingredients for Chicken Scampi Pasta:
Kosher salt
1 pound thinly-sliced chicken cutlets, cut into 1/2-inch-thick strips
3 tablespoons olive oil
8 tablespoons unsalted butter, cubed
6 cloves garlic, sliced
A pinch of crushed red pepper flakes
1/2 cup dry white wine
1/2 cup chopped fresh thyme
1/4 cup chopped fresh oregano
12 ounces angel hair pasta
The juice and zest of 1 lemon
1/2 cup freshly grated Parmesan (plus more to taste)
Bring a large pot of salted water to a boil for the pasta.
Sprinkle the chicken with some salt.
Heat a large skillet over medium-high heat until hot, then add the oil.
Working in batches, brown the chicken until golden but not cooked through.
Remove the chicken to a plate.
Melt 4 tablespoons of the butter in the skillet.
Add the garlic and red pepper flakes and cook until the garlic just begins to turn golden at the edges, 30 seconds to 1 minute.
Add the wine, bring to a simmer and cook until reduced by half, about 2 minutes.
Remove from the heat.
Meanwhile, cook the pasta until very al dente, reserving 1 cup of the pasta water.
Add the pasta and 3/4 cup pasta water to the skillet along with the chicken, lemon zest and juice and the remaining 4 tablespoons butter, the oregano and the parsley.
Return the skillet to medium-low heat and gently stir the pasta until the butter is melted, adding the remaining 1/4 pasta water if the pasta seems too dry.
Remove the skillet from the heat, sprinkle with the grated cheese and parsley and toss before serving.
It’s that simple!
