Bri’s Shrimp Scampi
During medical school my roommate Bri always turned to shrimp scampi. In the blur of lectures that stretched late into the night and long days on the wards she found comfort in a simple plate of garlic butter shrimp kissed with lemon and twirled through pasta. It became her ritual of rest, a reminder that even in the busiest seasons there could be a moment of ease and warmth at the table.
Now Bri is a doctor carrying a different weight but the memory of scampi still grounds her. Every forkful calls her back to the student who pushed through fatigue with laughter and food, who chose flavors that brought light to heavy days. This dish remains her comfort, connecting her present to her past.
Scampi itself has roots along the Italian coast where scampi are small lobster like crustaceans and the name came to describe both the shellfish and the method of preparation. Garlic, butter, lemon, and wine became the base, a combination so bright and satisfying that it traveled across the world and into kitchens like Bri’s.
Here is the recipe that has been the heart of her story, a dish of memory and healing that continues to nourish her: Shrimp Scampi Alfredo'
