With the feasting of Christmas behind us it’s time to get back on the wagon, the cooking wagon that is. I don’t know about you, but for our family the last two weeks have meant parties with friends, family parties and eating out. It’s hard to get back into the routine of meal planning and cooking “real” food. With today being the first day back at work and school this seemed as good a time as any to start. For our first meal back in the saddle I decided to make shrimp scampi and pasta. I want to use this meal as an example of how easy it is to cook from scratch using whole fresh ingredients. Sam’s Club sells boxed shrimp scampi that is loaded with fat, corn syrup solids and other things I cannot pronounce. It involves sautéing the shrimp and tossing with your cooked pasta. To make the “real food” version I used thawed peeled and deveined shrimp, jumbo size about 25-30 count per pound. I sautéed the shrimp in olive oil then removed to a plate. Tossed about four cloves of minced garlic