Shrimp Scampi

My parents are the best. When I came to visit over Labor Day weekend, they sent me home with some beautiful jumbo shrimp that they had picked up on the gulf. I had only ever cooked with frozen, shelled, deveined shrimp so it was fun and slightly horrifying to remove the shells (and legs! omg the legs) and veins myself. 

However, I have to say- it was totally worth it. Fresh shrimp are fantastic. And this perfect pasta dish is a great way to showcase shrimp. 

This simple recipe goes from prep to table in thirty minutes or less. It is super tasty and quite beautiful! This is a perfect weeknight meal to cram between volleyball practice and bible study (or between class and my night shift!). 

Serve alongside a pretty salad and garlic bread for a meal that it sure to satisfy everyone.

What You'll Need:

4 Tablespoons Butter
2 Tablespoons Olive Oil
1/2 whole Medium Onion, Finely Diced
4 cloves Garlic Cloves, Minced Or Pressed
1 pound Large Shrimp, Peeled And Deveined
1/2 cup White Wine
2 whole Lemons
1 tsp Hot Sauce 
 Salt And Freshly Ground Black Pepper, To Taste
8 ounces, weight Angel Hair Pasta
 Chopped Fresh Basil To Taste
 Chopped Fresh Parsley, To Taste
1/2 cup Grated Parmesan Cheese

What To Do:

Boil water for pasta.

Heat olive oil and melt butter in large skillet over medium heat. Add onions and garlic and cook for two or three minutes, or until onions are translucent. Add shrimp, then stir and cook for a couple of minutes. Squeeze in lemon juice. Add wine, butter, salt and pepper, and hot sauce. Stir and reduce heat to low.

Throw angel hair pasta into the boiling water. Cook until just done/al dente. Drain, reserving a cup or two of the pasta water.

Remove skillet from heat. Add pasta and toss, adding a splash of pasta water if it needs to be thinned. Taste for seasonings, adding salt and pepper if needed.

Top with grated Parmesan and minced parsley and serve immediately.

Recipe from The Pioneer Woman 

Shrimp Pasta with Tomatoes, Spinach and Feta

After scoring some yummy shrimp on sale at the grocery store, I've been experimenting with how best to integrate them into meals. This simple pasta is packed with flavor and only took about ten minutes to prepare, including preparing the pasta. It's perfect for a light summer dinner and definite proof that you don't need to douse your pasta in a heavy, fatty sauce! 

What You'll Need:

(serves 3-4)

1 lb pasta (I used thin spaghetti but angel hair pasta would be divine!)

1 lb shrimp, peeled and deveined 

1 large tomato, diced

2 cloves garlic, minced

2 cups spinach

1/2 cup feta cheese 

juice of 1/2 lemon 

1 tbsp olive oil

salt and pepper 

dash of crushed red pepper

What To Do:

Prepare pasta according to package. 

Meanwhile, heat saucepan to medium heat. Add olive oil, garlic, tomatoes and spinach. Cook for about two minutes, making sure the spinach is completely wilted. 

Add shrimp in one layer, cooking 1-2 minutes per side or until opaque and white. Season with salt, pepper and red pepper. Squeeze lemon over the shrimp and stir to combine all the flavors. 

Drain pasta, reserving 1/2-1 cup pasta water. Pour pasta directly into pan with shrimp and stir to combine. Drizzle in pasta water to coat the noodles as desired. Add feta cheese. Stir and serve!

original recipe

Baked Coconut Shrimp with Sweet and Spicy Dipping Sauce

So I have a confession.

I don't like coconut. 

There I said it.

The texture is all weird. 

This is the ONLY way I'll eat it!

These shrimp are so tasty! Plus it's a cinch to throw together.

And by baking them, it's pretty dang healthy too!

I served mine with rice pilaf and baked broccoli for a tasty, 

well balanced and scrumptious meal.

Also, the dipping sauce is pretty forgiving 

The original recipe called for pineapple preserves and lime juice

I already had apricot preserves in the fridge, and a lemon cut open from making the broccoli so I subbed those ingredients in. It was a perfect pairing!

What You'll Need:

1 tbsp lime juice

2 tsp finely chopped fresh jalapeno pepper

1/2 cup pineapple preserves

1 pound uncooked large shrimp, peeled and deveined

2 egg whites

2 tbsp cornstarch

2 cups sweetened flaked coconut

What To Do:

Preheat oven to 400 degrees and line a cookie sheet with parchment paper. In a small small, beat egg whites with a hand mixer until soft peaks form. Place cornstarch and coconut on two separate plates. 

Dip shrimp in the cornstarch, then the egg whites, then finally in the coconut coating, being sure to coat them well. Place shrimp on cookie sheet and bake for 15-17 minutes or until coconut is golden brown. Flip the shrimp over halfway through to ensure even browning.

While cooking, combine lime juice, jalapeno and pineapple preserves in a small bowl and mix well. Cover and refriegerate until ready to serve. 

Recipe from here