I made shrimp and tilapia scampi a few nights ago and it was so quick and easy and delicious, I thought I would share. I really should have made this one of my dinner in 30 meals, but you get the idea.
I was out running errands all day, got home and realized, I didn’t defrost any meat, and wasn’t quite sure what I was going to make for dinner. Home delivery in my neighborhood is Chinese food, Chinese food and Pizza. I didn’t want any of that. First I though, I guess it’s vegetarian night… I’ll just cook up something quick. But it was the night before I started my month long, no carbs, clean eating diet and I wanted to be a bit bad! I know, I know. Don’t judge me. So I went to the freezer and the shrimp was staring at me. I knew it wouldn’t take long to defrost so I grabbed it. I knew I would make shrimp scampi for my husband, but what would I could for myself, since I don’t eat shrimp. And then the cliched light bulb went off. Tilapia Scampi. I made shrimp scampi the way I always do… my variation of a food network recipe. I followed the same recipe for the tilapia, with one exception, I added some pesto for additional flavor.
I hope you try these two simple recipes the next time you make pasta!
Now for the Shrimp Scampi…
Shrimp Scampi (Makes 2 servings)
1/3 pack of thin spaghetti
4 cups of water (for cooking spaghetti)
1 tbsp salt (for pasta water)
About 16 pieces of large shrimp (deveined, peeled, tail on)
Juice of 1/2 lemon
1/2 onion, diced
3 cloves garlic, finely chopped
2 roma tomatoes diced
1 tsp dried oregano
1 tsp granulated garlic
1 tsp parsley flakes
pinch of cayenne pepper
1 tsp salt
2 tbsp extra virgin olive oil
1/2 cup sweet white wine
1 tbsp butter
Cook pasta according to instructions on the box.
Season shrimp with lemon juice, granulated garlic, cayenne pepper and oregano. In a medium sauce/saute pan warm olive oil on high heat. When oil is hot add seasoned shrimp, cook on each side for about 1 minute, then remove from heat and set aside. In the same sauce/saute pan cook onions and garlic. When onions are brown and soft, add diced tomatoes. Season with a pinch of salt and add parsley flakes. Cook until tomatoes are soft, then add wine and butter. Cook for another minute, then add shrimp back to the sauce. Cook for about 3 minutes, coating shrimp with sauce. Add cooked pasta, toss together and remove from heat.
Tips and Rambling
1. This made 2 generous servings.
2. It’s a good idea to cook the sauce while the pasta is boiling so that the pasta and the sauce finish cooking at the same time. This way you won’t have clammy pasta.
3. Always add a generous amount of salt to the water (like sea water), so that the pasta will not taste bland.
4. My husband’s comment when eating dinner was: “You sure know how to cook shrimp, for someone who’s never tasted it.” Ha ha. I love this man!