In 2023 ASA launched a Food at the Field initiative, helping families feed kids during busy weeknights and weekends. Have a favorite pre-game recipe to share? Are you a restauranteur looking to serve up delicious options for athletes? We want to hear from you!
We checked in with Coach Liz to see what she makes for dinner when she needs a quick weeknight meal.
When you’re busy—”what’s for dinner” can be the hardest question of the day!
I love having easy dinner recipes that I know by heart and usually have the ingredients on hand. Living in a two coach household means quick dinners that can be reheated or leave us with enough leftovers for lunch the next day are key!
I hope you enjoy my easy shrimp scampi!
Coach Liz’s Shrimp Scampi
2 tablespoons olive oil
3 tablespoons butter
3 garlic cloves, minced
1/4 white or yellow onion, chopped finely
1/2 cup chicken broth or white wine
1.5 cups frozen peas
1 pound peeled & deveined shrimp
12 ounces linguine or fettuccine noodles
3 tablespoons chopped parsley
Salt, pepper and crushed red pepper flakes to taste
Cook your noodles per instructions on the package, set aside.
In a medium size pan add olive oil and butter, let melt and get hot over medium heat. Add garlic, sauté 1 minute or until fragrant (do not burn). Add onion, sauté until soft. Add chicken broth or wine and spices, bring to a soft boil. Let reduce until slightly thickened.
Add peas, sauté. Add shrimp and cook until pink and no longer opaque. Finally, add in your cooked noodles and chopped parsley, toss to combine.
This dish is best eaten right away (although rewarmed leftovers are delicious too)—Bon appetite!