Posts Tagged ‘shrimp’
I love shrimp! This came out well. The recipe calls for orzo but I couldn’t find any. I used couscous instead.
Lemon Pepper Shrimp Scampi
• 1 cup uncooked orzo
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt, divided
• 7 teaspoons unsalted butter, divided
• 1 1/2 pounds peeled and deveined jumbo shrimp
• 2 teaspoons bottled minced garlic
• juice from 2 lemons
• 1/4 teaspoon black pepper
1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.
2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.
3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.
Use fresh parsley and lemons in this dish or else the flavors will not be as strong and vibrant. You can omit the shrimp and just have the noodles if you prefer.
Lemon Parsley Pasta with Shrimp
1/2 pound of peeled and deveined shrimp
box angel hair pasta
1/4 bunch or 1 cup fresh parsley, finely chopped
2 lemons zested
4 cloves garlic, minced
3 Tbsp extra virgin olive oil
1 Tbsp butter
6 Tbsp parmesan cheese
to taste salt and fresh black pepper
Cook the shrimp in about two tablespoons of butter and a few pinches of garlic powder. Set aside.
In a large pot, begin boiling water for the pasta (refer to instructions on the box). While the water is heating, finely chop the parsley and garlic. Zest two lemons making sure not to get any of the white, flavorless pith Place the parsley, garlic and lemon zest in a bowl.
Once the pasta water begins to boil, add the pasta and cook according to the directions on the box (approximately 10 minutes). While the pasta cooks, heat the 3 Tbsp of olive oil in a skillet over medium heat. Once the oil is hot, add the parsley/garlic/lemon zest mix, salt and pepper. Stir while cooking just until the minced garlic has softened (approximately 3 minutes).
Drain the pasta and add it back into the pot (do not return it to a hot burner). Add 1 Tbsp of butter to the pasta to keep it from drying out. Add the mix to the pasta and stir it in well.
Add in the shrimp and cheese. Mix well and serve.
My girlfriend and I found a wonderful deal for shrimp. 4.99 a pound for raw jumbo shrimp, already peeled, deveined, and tailless. These shrimp were beautiful so we bought a case and split them. I had several recipes but the first I wanted to try was an Alfredo sauce I came across. Be sure not to over cook your shrimp, cook them when they start to curl and turn pink. Overcooking will make them tough. They will continue to cook in the pan even when you turn it off and when you pour the hot sauce on it. This made tons of leftovers and I only used half of one bag of shrimp.
Start the water to boil for the noodles first, then begin the shrimp. While the shrimp is cooking make the sauce. It should be done at about the same time. I used a mix of thick spaghetti and fettuccine noodles since I had just enough left over in each box to make this dish. Any noodle will do.
Garlic Alfredo Shrimp
1 pound of shrimp, any size, peeled, deveined, and tailless
1-2 tablespoons of butter for shrimp
garlic powder per your taste
1/2 cup butter
2 cloves garlic, minced
16 ounces heavy cream
1/2 teaspoon white pepper
1/2 cup grated Parmesan cheese
3/4 cup mozzarella cheese
In a pan, melt 1-2 tablespoons of butter. Add the shrimp and liberally sprinkle garlic powder on them. Stir occasionally until cooked. Set aside.
In a small sauce pan, melt butter. Add garlic and let simmer until garlic is soft,
about 2 minutes. Add heavy cream, and pepper, simmer for 8-10 minutes. Add
Parmesan cheese and let simmer for 5-8 minutes longer. When sauce is
thickened add mozzarella cheese and stir until melted. Serve.
Yield: 2 1/2 cups sauce