This week’s Foodish Friday – Shrimp Scampi

It’s been a while since I’ve done my Foodish Friday. Yes I have been cooking but just haen’t had time to post anything. 😉 This week I’m posting my recipe for shrimp scampi.

Yes, I know I post a lot of seafood dishes . That is because my daughter is a pescatarian and I’m always trying to find new ways to cook seafood. I’ll expalian want that is a little later. Right now let’s get into the food!!

This is a wondeful dish because it incorporaters all my favorite flavors. The shrimp is sweet with a garlicy,  lemmony and buttery sauce. A little kick from red pepper flakes sets off the sweetness of the shrimp. Then you pour it over noodles like spaghetti or linguini. Yum!!! What’s not to love?

Although I use some butter in this dish, I like to lighten it up and use more olive oil. My daughter would probably make it with no butter. I’m not sure who her is mother is because I love butter and put in in eveything.  She doesn’t use it in anything. LOL!! You can play around with the portions to fit your tastes.

Same thing with the spices. I tend to make it a little on the spicy side. You can cut the portions down or add more to suit your palette.

Shrimp Scampi

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Ingredients:

Pasta – cooked

Shrimp – 1 bag frozen (raw)

1 C. olive oil

1/2 – whole stick butter

1/2 C. chopped onion

2-5 Tbsp minced garlic

1 lemon

1-2 tsp sea salt

1/2 tsp black pepper

2 tsp old bay seasning

2 tsp red pepper flakes

2 tsp lemmon pepper

1/2 -whole of cayanne pepper

1/2 C. Parmesan cheese

While the pasta is cooking, work on the shrimp. If you haven’t already defrosted it you can put it in a bowl and run warm over it. I use the frozen, deveined but the shells are still on. After defrosting them take the s off. If your using fresh shrimp you will need to deveine it. Here’s a vieo on how to do that.  https:/www.youtube.com/watch?v=KXkuM2YJ1_A I find the frozen shrimp works just as well and is easier.

After the shrimp is done set aside.

Add the oil,  garlic and onion in a large skillet and cook for a few minutes. Then add the butter until it’s melted. Next, add the shrimp and sprinkle all the spices over it. After a few minutes turn the shrimp over and cook on the other side. Lastly, zest the lemmon and squeeze the juice over the shrimp. If the lemmon isn’t very juicy you can use 2.

Drain the pasta and add into the skillet untill all the pasat is caoted.

Then add shredded parmesan cheese. You can also use the grated cheese in the can if you don’t have the shredded, but real cheese is always better.

Enjoy!!

What is a pescatarian?

Definition: Pescatarian (sometimes spelled pescetarian with an e) is a word sometimes used to describe those who abstain from eating all meat and animal flesh with the exception of fish. In other words, a pescatarian maintains a vegetarian diet with the addition of fish and other sea foods such as shrimp and lobster.

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Foodish Friday – Feeling Greek?

Since my daughter became a pescaearian (vegetarian that also eats seafood) a few years ago, we’ve been creating new seafood recipes. When you limit yourself to only eating a few sources of protein, dinners can get quite monotonous. Therefore, I try to come up with new inventive dishes.

This Greek inspired shrimp and pasts dish is one of our favorites. It combines the salty flovers of olives & capers with a little bit of spice. The salty/spicey combo mingles in your mouth like two Salsa dancers. I made this for our goodbye party when we moved from Michigan to Kentucky and several people wanted the recipe. That was 8 months ago. Sorry it’s late but I finally have time to post the recipe. 🙂

Besides tasting fantastic it is also a very simple recipe and only takes about 30 minutes to make. I love fast dishes that have big flavors.

I don’t have a name for this dish. I just call it Greek Shrimp & Pasta.

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1 lb. short pasta (any kind will work, but I usually like the twisty pasta)

Shrimp (I use a whole bag of frozen, raw shrimp)

Half a jar to a whole jar of green olives roughly chopped

Whole jar of capers (Do not drain)

1c. shredded parmesan cheese (real not the stuff in the can)

1/4 – 1/2 C. Olive Oil

1/2 – 1 tsp red peper flakes

1/4 – 1/2 tsp cajun spice

1-2 tsp. lemon pepper

1 Tbls. old bay seasoning

salt & pepper

Directions:

Cook pasta according to directions.

While pasta is cooking get the shrimp ready. Run cold water over the shrimp for about 5 minutes. Make sure the shrimp is peeled and deveined. You can buy it already deveined but the shell is still on it.

Add the olive oil to a skillet and heat for a few minutes. When oil is hot, add the shrimp and all the spices. Adjust the amount of pepper flakes, cajun & old bay seasoning to your taste. I tend to like the heat range around medium, but my daughter loves it super hot. I suggest adding just a little and tasting. You can add more later if you want more heat.

Cook the shrimp a few minutes on each side. Shrimp is done when it’s pink and curls up.

Next, drain the pasta, add the shrimp, geen olives, capers and cheese.

Since you aren’t draining the liquid from the capers, you can also add a little bit of the olive liquid too. This just helps give it a little more of a salty taste. If pasta seems a too dry you can add more olive oil.

That’s it!! Your done. Hope you enjoy this recipe.