Shrimp and Broccoli Scampi

Shrimp and Broccoli Scampi

Shrimp and Broccoli Scampi

Shrimp Scampi is one of my all-time favorite seafood dishes, one that I routinely order in a good seafood restaurant.  However, I frequently make it at home as well.  There is already one such recipe already here on the blog, but I made this variation of it recently and felt that you might be interested in it too.  I cooked the shrimp in a different way, and included broccoli for a more fully rounded dish.

IMG_6189

The idea for cooking the shrimp this way came by way of Pinterest, and I must say they are very tasty.  Using melted butter, sliced lemons, and Good Seasons Salad Dressing Mix for seasoning, these shrimp would be just great dipped in cocktail sauce for a party.  When I saw all that nicely seasoned butter available after cooking the shrimp, that’s when I decided to turn them into Scampi.  The whole deal is really very simple. You can have this dinner on the table in about 30 minutes.

SHRIMP AND BROCCOLI SCAMPI

Yield:   Serves 4

Ingredients:

  • 1 pound large shrimp, peeled and deveined

    Shrimp, lemons, salad dressing mix.

    Shrimp, lemons, salad dressing mix.

  • 5 Tbsp. butter, divided
  • 1 lemon,  sliced
  • 1 package Good Seasons Italian Salad Dressing Mix
  • 1 medium head of broccoli, cut into florets
  • 8 0z. uncooked thin spaghetti
  • 2 tsp. olive oil
  • 3 cloves garlic, minced
  • 3/4 cup low-sodium chicken broth
  • 1 Tbsp. water
  • 2 tsp. cornstarch
  • 1/4 cup chopped parsley
  • 1/4 tsp. salt
  • Parmesan cheese, shaved or grated (about 1/4 cup)

Directions:

1.  Preheat oven to 350*F.  On a baking sheet with sides, melt 4 Tablespoons of butter in the preheating oven.  Remove baking sheet from oven and lay the lemon slices in the butter.  Place all the shrimp on top of the lemon, then sprinkle with dry salad dressing mix.

Lay shrimp on top of lemons and melted butter.

Lay shrimp on top of lemons and melted butter.

Note:  I used about half an envelop for 1 pound of shrimp, and we thought it was adequately seasoned.  Bake for 10 – 15 minutes, till shrimp turn pink and are almost fully cooked.  Remove and set aside.

Shrimp after baking.

Shrimp after baking.

2.  Meanwhile, bring a large pot of water to boil and cook the pasta as package directs, omitting salt and oil.  Add the broccoli in the last 2 minutes of cooking.  Drain.

IMG_0127

3.   Heat a large skillet over medium-high heat.  Add the 1 Tbsp butter and olive oil;  swirl to coat.  Add garlic; sauté 1 minute.  Add the chicken broth; bring to a boil, scraping pan to loosen any browned bits.  Combine 1 Tbsp. water and cornstarch in a small bowl.  Stir cornstarch mixture into stock mixture;  cook 1 minute.  (Note:  Don’t skip the cornstarch here– it helps the garlicky sauce cling to the pasta.)

Chicken broth, cornstarch mixture and garlic, ready for the pan.

Chicken broth, cornstarch mixture and garlic, ready for the pan.

4.  Stir in the shrimp and all its juices.

Shrimp and its juices added to the skillet.

Shrimp and its juices added to the skillet.

Add pasta, broccoli, parsley and salt. Cook 1-2 minutes, to heat through, tossing to coat well.  Transfer to serving dish, and sprinkle with Parmesan cheese.  Serve immediately.

IMG_6189

IMG_0136

This rendition of shrimp scampi is about the best I have ever made.  Not a drop of buttery juice goes to waste and the broccoli benefits from the lemon and seasonings.  So good, I hope you try this one!!

SOURCE:   Carolyn’s Originals

Advertisements

Ravioli and Shrimp Scampi

Ravioli and Shrimp Scampi

Ravioli and Shrimp Scampi

Eating out at home can produce an extra special dinner.  This one came about because of a half-bag of large shrimp that were occupying some prime real estate in my freezer.  Shrimp scampi is a dish that I frequently order when we are out, and I also make it at home.  Pairing shrimp with ravioli, however, is a new idea.

This whole meal came together without my having to go out to buy any other ingredients.  On my last shopping trip I had purchased a package of fresh cheese-filled ravioli, just because I like to have them on hand for a quick meal.  They are one of my favorite foods and are a stand by for me.  I also had an extra pint of grape tomatoes and a partial package of mushrooms.  This meal just goes to show you how easy it is to make restaurant style meals in your own kitchen at a fraction of the cost, and took only minutes to prepare.  Staying home for dinner is not boring, costs far less than eating out, and you eat better.

IMG_4324

I hope you give this meal a try,  just add a loaf of good Italian bread and a salad and you will be in heaven.

RAVIOLI AND SHRIMP SCAMPI 

Chopped garlic and parsley; and the butter and flour mixture.

Chopped garlic and parsley; and the butter and flour mixture.

Yield:   serves 2

Ingredients:

  • 12 ounces fresh or frozen ravioli of your choice.  (I used four-cheese ravioli.)
  • 8 – 10 large shrimp –peeled and deveined
  • 4 ounces sliced white mushrooms
  • 1 clove garlic chopped
  • 10 – 12 grape tomatoes sliced in half
  • 1/2 cup chicken stock
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 teaspoon Italian parsley, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon grated Parmesan or Romano cheeseIMG_4316
  • freshly ground black pepper to taste

1.  Get water ready for ravioli, but don’t start cooking ravioli until the scampi is almost ready.  My ravioli only took 8 minutes to cook.

2.  Over medium high heat place a large sauté pan, as it gets hot add olive oil and then the chopped garlic.

3.  Allow garlic to cook for about 15 seconds  then add the shrimp and let them cook for 2 – 3 minutes until they are almost done.

sautéing the shrimp.

sautéing the shrimp.

4.  Remove the shrimp from the pan and add in the mushrooms, sauté the mushrooms for a few minutes then add in the tomatoes and allow them to cook for about 30 seconds

Lightly browning the mushrooms.

Lightly browning the mushrooms.

Add in the tomatoes.

Add in the tomatoes.

5.  If you are using fresh ravioli, then this would be the time to add the ravioli to the boiling water.

 Cooking the ravioli.


Cooking the ravioli.

6.  Add the chicken stock to the pan with the mushrooms and allow to come back to a low boil, reduce heat.

7.  Mix the butter with the flour, getting as much of the flour pressed in as you can.  (I did this in advance so it was ready when I needed it.  Use a fork and  press the flour into the butter until you have a thick paste).  Place this in the hot stock and mix together.  This will thicken the stock.

8.  Add the shrimp back in, and finish with the grated cheese and freshly ground black pepper.  Turn off the heat and add in chopped parsley.

Add the shrimp back into the mixture, plus parsley and cheese.

Add the shrimp back into the mixture, plus parsley and cheese.

9.  Drain ravioli and place 4 – 5 on each plate then top with shrimp and equal amounts of mushrooms, tomatoes and sauce.

Plate it up.  Sit down and enjoy!

Plate it up. Sit down and enjoy!

10.  Sit down and enjoy your restaurant style dinner of Ravioli and Shrimp Scampi.

SOURCE:  loosely adapted from a recipe by Chef Dennis;  A Culinary Journey with Chef Dennis

Shrimp Scampi with Linguine

IMG_1773

Shrimp Scampi over linguine is one of those meals that is quick and easy to put together and most everyone likes it.  I’ve eaten it in restaurants many times and sometimes it is well seasoned and balanced but I’ve also had it when the philosophy  of the restaurant seemed to be ” the more garlic there is, the better”.   WRONG!   This dish is not about how much garlic you throw on some shrimp and linguine and then serve it swimming in clam broth.  It is about the blending of flavors that include shrimp, cooked just until pink, with a light touch of garlic, lemon juice, butter, olive oil, and parsley.  Serve over linguine with a good quality Parmesan cheese grated over the top and you have a dish that tells you it’s right after the first bite, when you sigh and say, Ahhhh, good.

IMG_1771

This is actually a quick pantry meal, if you keep frozen shrimp in the freezer.  In addition to the shrimp you will need a package of linguine or thin spaghetti, a lemon, butter, olive oil, 2-3 cloves of garlic, and fresh flat leaf parsley.

SHRIMP SCAMPI WITH LINGUINE

EVERYDAY ITALIAN, Giada DiLaurentis

 A few simple ingredients is all  you need.

A few simple ingredients is all you need.

4-6 servings

INGREDIENTS

  • 1 pound linguine
  • 1 pound medium – large shrimp, peeled and deveined
  • 4 Tablespoons Olive oil,
  • 6 Tablespoons butter
  • 2-3 cloves garlic, minced
  • 1 teaspoon Kosher salt
  • pepper to taste
  • zest of 1 lemon
  • 1/4 cup lemon juice
  • 1/4 cup chopped parsley
  • Parmesan cheese to grate at the table

DIRECTIONS

1.  For the pasta, bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.  Drain the pasta, reserving 1 cup of the pasta cooking water.

2.  Meanwhile, in a large heavy skillet, warm the olive oil with the butter over medium heat.  Add the minced garlic and cook for 2 minutes.

Saute garlic in butter and olive oil.

Saute garlic in butter and olive oil.

Add the shrimp and cook until pink, about 5 minutes.

Add the shrimp and cook until they are just pink.

Add the shrimp and cook until they are just pink.

Add the salt and pepper, lemon juice, lemon zest, and parsley.  Toss to combine.

Add salt and pepper, lemon juice and parsley.

Add salt and pepper, lemon juice and parsley.

Turn off the heat and add the drained linguine, plus some pasta water; enough to make a loose consistency, but not too juicy.

Add drained pasta and toss to coat.

Add drained pasta and toss to coat.

3.  Toss again to coat the pasta with the sauce.  Serve immediately, with parmesan cheese to grate onto each serving at the table.

Serve with grated Parmesan cheese over the top.

Serve with grated Parmesan cheese over the top.