![]() Light and fruity and so flavourful – was the perfect starter for our meal. Paired beautifully with these Grilled Herb Shrimp with Mango Salsa made by Jan: We started out with lovely strawberry drinks by Jenn (not an Ina recipe but very much a Jenn one!): What better way to celebrate Jenn’s new house than with food? A lunch party sounded just perfect for Labour Day weekend! Jan has all Ina’s books, I have one (of course it’s Barefoot in Paris!) and we all agreed that Ina’s recipes generally don’t let us down. There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.Cookbook Book Club is my once a month most months “cooking from the same cookbook” meal with Jan and Jenn, and this month we cooked from Ina Garten’s recipes. ![]() I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! If you’re interested, I publish a newsletter 2 times per month (1 st and 15 th) with all the latest recipes, and other fun info. I appreciate you using some of your valuable time to do so. I have some delicious shrimp recipes, including: You can find ALL my recipes in the Recipe Index, located at the top of the page. ![]() It’s quick, easy and so incredibly good! Have a great day, and come back again soon. My husband and I had the leftovers the next day for lunch, and they tasted just as good as the night before! Hope you will consider giving this recipe a try. ![]() The shrimp scampi tastes wonderful, due in part to the freshly squeezed lemon juice and zest, plus the flavorful minced garlic! I have a hunch you will absolutely LOVE this meal! Serve the shrimp scampi at once, while hot, and enjoy the wonderful flavors of this classic Italian seafood dish! The recipe as written makes 3 large servings or 4 slightly smaller servings. Mix the ingredients well, so that all the pasta is coated with sauce. Add the shrimp scampi and the sauce to the pasta. Drain the cooked pasta, then place it back into the pot. I must have been in a hurry to eat!īy now the pasta should be done cooking. Stir well, to fully combine all the ingredients. ![]() Continue to cook the shrimp for a total of about 5-6 minutes, until the shrimp turn pink in color.Īdd chopped parsley, lemon zest, lemon slices, lemon juice, and red pepper flakes to the shrimp scampi. Add the minced garlic and cook for 1 minute, stirring often to prevent the garlic from burning.Īdd all of the shrimp, plus 1½ teaspoons salt, and ground black pepper to the skillet.Ĭook the shrimp scampi, stirring often, and cooking both sides. To prepare the shrimp, melt butter and olive oil in large skillet over medium-low heat. Place a little bit of vegetable oil into a large pot of boiling water. Scroll Down For A Printable Recipe Card At The Bottom Of The Page How To Make Shrimp Scampi I’d made shrimp scampi many times before, using a different recipe, but decided this one was the winning ticket, so I wanted to share on my blog! It is light… and DELICIOUS!!!! Did I mention that it’s really easy to make? Here’s how: Who knew? I recently found this recipe from celebrity chef Ina Garten and decided to try it with some shrimp I had pulled out of our freezer. Large shrimp cooked with olive oil, butter, lemon juice and lots of garlic, and served with pasta… does that sound good to you? If it does, then you will LOVE this recipe for Shrimp Scampi!ĭid you know that in the United States we have “National Shrimp Scampi Day”? It is celebrated each year on April 29th. You’re gonna love shrimp scampi, a classic Italian dish, featuring shrimp cooked in a simple lemon, butter and garlic sauce, and served on pasta! ![]()
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