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 Tilapia Scampi…
Tilapia Scampi (makes 2 servings)
1/3 pack of thin spaghetti
4 cups of water (for cooking spaghetti)
1 tbsp salt (for pasta water)
2 Tilapia filets
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
1 tbsp pesto (I used store bought, premade pesto)
Cook pasta according to instructions on the box.
Season tilapia with lemon juice, granulated garlic, cayenne pepper and oregano, then cut into quarters. In a medium sauce/saute pan warm olive oil on high heat. When oil is hot cook onions and garlic. When onions are brown and soft, add diced tomatoes. Season with a pinch of salt. Cook until tomatoes are soft, then add wine, pesto and butter. Cook until sauce is semi thick, then add seasoned fish to the sauce. Cover and let tilapia cook for about 3 minutes on each side, coating with sauce. Add cooked pasta, toss together and remove from heat.
Tips and Rambling
1. This makes 2 generous servings, but I only added 1/3 of the pasta to my sauce, because I just didn’t want that much pasta.
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. You can check to see if the tilapia is fully cooked by flaking the flesh with a fork. If it’s white, tender and flaky, it’s done. If tough and pink, it needs to be cooked some more.