Don’t you just wish the holidays could last forever? Unfortunately, being back at school limits the amount of baking I’m able to do. In todays post, I chose to do something different, and share one of my new and favourite dinner recipes… shrimp scampi!
With a busy schedule, and classes that run day and night, I definitely don’t have time to prepare a roast to say the least! However, I still enjoy cooking a tasty meal after a long day. Quite often, my roommates and I enjoy cooking together. If you love shellfish, you’ll definitely enjoy this recipe! You’ve probably come to learn that butter is one of my favourite foods… In the words of the beloved Julia Child, “You can never have too much butter!”. The melted garlic butter paired with fresh home grown parsley surely satisfies my taste buds! Check it out 🙂
Here’s What You’ll Need:
– 1/4 cup extra virgin olive oil
– 1/4 cup salted butter
– 1/4 cup fresh parsley
– 4 cloves garlic
– 1/4 cup breadcrumbs
– 1/2 cup freshly grated parmesan cheese
– cooked and peeled frozen shrimp
– pinch of salt and pepper
– 1/4 cup lemon juice (optional)
– pasta of your choice
1. In a large pot, fill with water and place on the stove top under medium-high heat. This will be used to boil your pasta of choice later on.
2. In a colander, defrost your frozen shrimp under cold water. For a two person serving, I chose to use just about 12 frozen shrimp.
3. On a cutting board, mince 4 small cloves of garlic along with 1/4 cup fresh parsley.
4. In a large frying pan, combine 1/4 cup salted butter, 1/4 cup oil and 4 cloves of garlic under medium heat. Allow the butter to completely melt and mix in the garlic.
5. Add in your defrosted shrimp and coat them in the butter mixture. Add in a pinch of salt and pepper, and any other spices of your choice. I chose to add in Rachael Rays Italian ground spices that pair well with seafood!
6. At this point, your water should be just about boiling! Add in the desired quantity of pasta. I chose to use spaghetti. Cook for the recommended box time.
7. Moving back to the shrimp mixture, add in 1/4 cup lemon juice (optional). This worked out to be 1 small lemon. The tangy juice works perfectly with the shrimp.
8. Quickly add in 1/2 cup parmesan cheese along with 1/4 cup breadcrumbs. Coat the shrimp well. You will notice that the mixture will become quite thick, and most of the oil will be absorbed.
9. The buttery shrimp is almost complete! Add in 1/4 cup fresh minced parsley and mix well.
10. At this point, your pasta should be nearly complete! Grab a strainer and drain the cooked pasta. Place back in the pot and pour in the shrimp mixture. Toss well and serve! Enjoy! 🙂