Shrimp Scampi: Chicklets in the Kitchen Post


I seem to be on roll with the pasta recipes but I don’t care. I love pasta. I was thinking about what to do differently this week for our Saturday pasta night and it occurred to me that I could do a shrimp scampi. Was I watching an Olive Garden commercial at the time? Maybe. Anyway, I looked on the internet and for a fancy dish, shrimp scampi is surprisingly easy to make.

Serves 2 – 4.


Large frying pan

Cutting board


Serving Bowl

Pot for Spaghetti



2 Tblsp butter

1 cup shredded parmesan

1 lb shrimp, rinsed and patted dry

2 Tblsp minced garlic

Salt and Pepper to taste

3 Tblsp Lemon juice and the zest of 1 lemon

1/4 cup Pinot Grigio

In a large pot, cook 12oz spaghetti according to package directions.


While the water comes to a boil and you cook the spaghetti, melt the butter in the frying pan.


When it begins to foam up, add the shrimp, garlic, salt and pepper.


If you’re using raw shrimp, cook about 2 minutes per side. If you’re using already cooked shrimp, just a minute per side to warm it through.


Remove from pan to serving bowl, then toss in the lemon juice, zest and wine. Bring to a boil and let reduce a little.


Add the parsley.


Return the shrimp to the pan.

Drain the cooked pasta, put in serving bowl, add the shrimp scampi and toss to coat.



Notes: I didn’t think the scampi had enough sauce to coat the spaghetti so I added 2 Tblsp each of butter and extra virgin olive oil and tossed again.

I also added shredded parmesan cheese to my bowl. I know the rule is no cheese in seafood dishes but I really like parmesan cheese.


Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite pasta supper? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at


It’s soup weather

Few things are better on a cold winter evening than a steaming bowl of soup … so when I saw this recipe for creamy potato soup on Facebook, I knew I had to make a batch.

Crock Pot Cream of Potato Soup | Chicklets in the KitchenI did just that earlier in the week, and I was right: This recipe is a winner. The use of semi-homemade ingredients and the crock pot makes it the perfect quick and easy meal for those “I don’t want to/have time to cook dinner” nights.

And it tastes delicious!

I already shared the recipe on the Chicklets Facebook Page. But in case you didn’t see it there, here it is again.

Easy Crock Pot Potato Soup

  • 1 30-oz. bag of frozen diced hash browns
  • 1 32-oz box of chicken broth
  • 1 can of cream of chicken soup (10 oz)
  • 1 pkg. cream cheese (8 oz, not fat free)
  • 3 oz bacon bits 
  • 1 cup shredded cheddar cheese 
  • salt and pepper to taste 

Put the potatoes in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper. Cook on low for 8 hours or until potatoes are tender. 

An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving. Once the cream cheese is completely mixed in, it’s ready to serve. Top with cheddar cheese and some additional bacon bits.

The comments on the FB recipe were … interesting, to say the least. Some commenters loved the recipe as it was (which is how I made it). Others suggested substituting O’Brien potatoes (with onions and peppers mixed in) or using cream of celery soup instead of cream of chicken (I bet that would be fine—as would cream of mushroom).

Then there were the commenters who trashed the recipe because it used processed foods. “OMG. You’re eating a chemical stew!” “Why not dice your own potatoes and use real cream? It doesn’t take that long.” “All that cheese will KILL you.”

Umm…I don’t know about you, but I don’t have the time it takes to dice eight cups of potatoes. And pulling the lid off a can of cream-0f-anything soup is a heck of a lot faster than making it yourself. Although if you’re so inclined, you can use this idea from Facebook.

If you ask me, anything homemade has to be better than takeout—even if it does take advantage of prepared ingredients.

What do you think? Is semi-homemade good enough, or would you dice your own potatoes and make a “clean” version?

Green Beans and Growing Pains

Y’all have probably noticed we here at Chicklets in the Kitchen have been enduring some growing pains. As we all get busier with our writing careers — and just plain living a good life — the blog has fallen by the wayside.

Well, it’s not dead yet. Our blog might be on life support, but I think the Chicklets will live to blog another day.

That said, we’re open to an infusion of fresh blood. If any of you would like to add your voice to the Chicklets’ kitchen, let me know. Zap an email to

Now, on to today’s recipe.

It’s summertime, and the eatin’ should be easy. At least that’s how I like it. The quicker, the better. When I’m busy writing, I’d rather not be tied to the stovetop.

And when dinner comes packed with produce, it’s an even bigger win.

This Green Bean Stir-Fry is a winner on all counts. It uses fresh green beans (and new potatoes), and takes less time than dialing Domino’s and waiting for delivery.

Green Bean Stir Fry | Chicklets in the Kitchen

The ingredients:

  • 1 teaspoon coconut oil
  • 2 cups fresh green beans, ends trimmed
  • 1 4-ounce red potato, sliced thin
  • 1/4 cup red onion, sliced thin
  • Garlic pepper seasoning
  • 1 chicken sausage (I used Trader Joe’s Spinach Fontina flavor)

Simply heat coconut oil in large skillet over medium heat. (You could use olive oil or another kind of oil if you like, but the coconut oil gives it a lovely flavor.) Add potato and onion and cook for a couple minutes, until they start to brown. Then add in green beans and a liberal sprinkle of garlic pepper seasoning. When beans are almost cooked to desired doneness, add sliced sausage. (The sausage is already fully cooked, so it just needs to be heated through. I prefer mine slightly browned.)

That’s all there is to it.


Help! I can’t find my kitchen

I’m about to get real.

Y’all know I write romance, like the rest of the Chicklets. And you celebrated with me when I recently announced my first sale.

Since then, I’ve been riding a whirlwind — edits, dedication and bio and art fact sheet all had to be returned in preparation for my release the week of Oct. 15.

The art sheet task alone required a solid hour of browsing stock photo sites for pictures of sexy ballplayers. (Rough assigment, eh?) And writing a short dedication and bio took nearly as long as writing the whole darn book. Okay, that might be a slight exaggeration. Continue reading