Shrimp Scampi in Burnt Butter Creme Sauce -20 minutes, easy and awsome!

OK, it's been a bit since the last post - I plead totally busy finishing my Christmas painting orders!  I am off the next several days, so there will be several posts in a row.  This is my own take on shrimp scampi ( I have a few - more to come..)  This is totally easy, totally fast, totally cheap, and REALLY good!!  The biggest thing is to not over burn the butter - LIGHT brown is the key.  Add the shrimp just after it starts to turn a nice golden brown.  No worries though - this is a totally easy dish, and great to impress a date!  Serve with a nice crisp California Chardonnay - I prefer an oaked Chard - like Kendal Jackson, or Toasted Head - no more than a $10 - $12 bottle.

Enjoy!  Bon Appetit!!

Shrimp Scampi in Burnt Butter Crème Sauce

18 jumbo shrimp (21-25 per lb – frozen are fine)
4 cloves garlic  
1 Large shallot             
½ stick butter
1 box frozen peas
½ cup cream
½ cup parmesan cheese
Pinch red pepper flakes
1 tsp salt
1tsp basil
1 tsp powdered garlic
1/3 box whole wheat spaghetti


Instructions:

Peel and finely dice shallot and garlic cloves, place in sauté pan with butter, put aside.
Thaw and peel shrimp – put aside on plate
Thaw peas with hot water ( only use about ½ box)

Fill 3.5 qt sauce pan about ½  full water – season water with a pinch (about 1tsp) garlic powder, dried basil and salt.  Bring to boil.  Break spaghetti in half, and stir into water until completely submerged.  Boil for about 15 minutes, or until tender. ( the old test is throw it against the wall, if it sticks, its done – but that’s tough on the paint job.  Just keep checking it, and taste a noodle now and then – should be a little al dente – slightly chewy)

While pasta is boiling, heat butter, garlic and shallots over med high heat, stirring as butter melts.  Let butter begin to turn slightly brown, stirring garlic and shallots constantly.  Add shrimp, sauté for about 5 to 8 minutes, till shrimp are totally pink. Lower heat to med low, add cream and about 2/3 parmesan cheese, and peas. ( a pinch off red pepper flakes is also excellent – a touch of spice.  Another add in would be feta cheese and spinach – leave peas out in that case -  excellent!)   Stir well.  Add more cream or a splash of white wine to make more sauce if needed – allow to simmer for a few minutes to heat through.

Drain pasta, put back in hot pan, drizzle olive oil, and remaining parmesan cheese into spaghetti, and stir.  

Plate spaghetti onto two plates, and evenly distribute shrimp mixture/sauce over top – sprinkle with a bit of parmesan cheese and serve with a nice Chardonnay……

Actually makes enough to serve 3 – makes a great lunch with leftovers!



A note on timing: For the most part – you should be able to make shrimp/sauce in the time the pasta takes to cook – but the pasta will take longer to cook than the shrimp.  It is perfectly fine for the cooked pasta to sit in pan after drained, and cheese added for a bit – put a cover on it -  if the shrimp is not done.

Comments

Post a Comment

Popular posts from this blog

Crispy Chicken Thighs, with Schmaltzy Viaigrette

Image
I made this about a week or so ago - its a Cooking Light recipe - which almost always are excellent.  With this dish, you get all the richness of a roasted chicken, but it uses bone in thighs, instead of a whole bird.  The recipe uses the chicken fat from the cooked thighs ( the "Schmaltz" ) for a really nice, bright vinaigrette sauce over the finished thighs.  I used my cast iron saute pan for even heating, but if you use a steel pan, watch the heat so you don't scorch the fat.  Here is the recipe - this is a GREAT Fall, comfort food meal, that truly does serve 4 at about 420 calories per serving. ( 23g of fat, because of the thighs though) Ingredients: 1/3 cup EVOO, divided 3/4 tsp kosher salt 1 lb small Yukon Gold potatoes, cut into about 3/4 inch pieces 4 (6oz) skin on, bone in thighs 1/2 tsp fresh ground pepper, divided 2 cups Brussels Sprouts, cut in half 1 1/2 cup rough chopped carrots 3 tbs finely chopped shallots 4 tbs apple cider vinegar 1 tbs light brown sugar
Read more

Poached Coconut Curry Mahi Mahi with Mango Pineapple Salsa and Coconut Rice

Image
Made this last night - super simple, and really tasty.  The salsa was a little sweet, a little spicy - and a fantastic compliment to the fish.  The fish is simply poached in a foil pouch on the grill, in coconut milk, with a little red curry paste in it, and a few extra pieces of fruit in there.  I just bought the pre peeled fruit in the produce section of my market. The coconut rice simply replaces half the water with coconut milk - perfect with Jasmine rice. Ingredients: 1 can coconut milk, stirred, and divided in half. 4 small Mahi Mahi fillets 2 cups mango chunks 2 cups pineapple chunks 1/2 sweet red pepper, diced 1/2 small onion, diced 2 tbs olive oil 1 tbs brown sugar 3 tbs white wine 1/4 tsp red pepper flakes ( to taste) 1 tsp red curry paste 1tsp fish sauce 1/4 cup sliced green onions, divided. Directions: For the fish: Lay two pieces of foil, about 18" long on the counter.  Lay fish fillets in center, season with salt and pepper.  Fold edges of the foil op to make a "
Read more

A new tack - restaurant reviews!

Image
The Carrot Tree, Yorktown, Va Ok, thought I would add a new wrinkle to the blog - reviews of restaurants Lynne and I have been to.  We have been down in Virginia Beach for the last day or two on business, and decided to head up to Williamsburg.  After a couple of hours of dragging our poor Cocker Spaniel around, we decided to head down the Colonial Parkway to Yorktown... always a favorite drive.  It was about 2 in the afternoon, and we were starving, so we accessed the miracle of "smart" phones, to find a sandwich shop -  since we were pretty sure we wouldn't be able to eat anywhere with the dog.  Came up with the Carrot Tree , on Main Street for what looked like some pretty good sandwiches... and some great reviews. Yorktown is a pretty sparse place... Main Street is about 8 buildings, spaced out... but it is very cool - very authentic Colonial.  We found the Carrot Tree at the end of a closed off street ( to motor traffic ), so we parked, and walked over there.  Leaving
Read more