I’ve been making this meal on and off for the past few months for Alex, but since I’ve only recently (i.e. in the last week) started eating shrimp again after several years I decided to finally post the recipe. I made one portion of it this afternoon specifically for picture purposes, because I’ve decided to get serious about posting. Guess that’s what happens when you watch a bunch of YouTube videos about food photography!
This recipe makes two servings.
Ingredients:
- 15-20 shrimp, peeled and deveined
- ½ lb (about ½ package) pasta
- ¼ cup grated Parmesan cheese
- ¼ cup vegetable broth
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tbsp minced garlic
- 1 tsp salt
- ½ tsp oregano
- ½ tsp parsley
- ½ tsp basil
- ¼ tsp thyme
- ¼ tsp rosemary
- ¼ tsp dried onion
- ¼ tsp tsp black pepper
- ¼ tsp red pepper flakes
Directions:
- Prepare pasta according to package directions.
- Add butter, olive oil, minced garlic, and spices (oregano, parsley, basil, thyme, rosemary, dried onion, black pepper, red pepper flakes, and salt) to a large wide-rimmed pan, and heat on medium-high heat.
- When the oil/butter/spice mixture begins to sizzle, add raw shrimp to the pan, taking care to distribute them in an even layer. Cook for 5-7 minutes, or until all shrimp are cooked completely through and are pink on both sides.
- Remove cooked shrimp and set aside.
- Add vegetable broth to the hot pan and scrape the bottom to remove any browned bits and incorporate them into the sauce. (NOTE: This is called “deglazing a pan”. Adding liquid after cooking meats or fish helps dislodge the “fond”, or browned bits stuck to the bottom, and allows one of the most delicious and flavorful parts of the cooking process to be added to your dish!)
- Bring sauce to a simmer and then remove pan from heat.
- Add shrimp, cooked pasta, and shredded Parmesan cheese to the hot pan with sauce and toss to combine. Serve topped with additional Parmesan cheese. Enjoy!
This recipe keeps well in the fridge for three days and reheats well, although the shrimp may have a bit of a rubbery texture after a run in the microwave. Overall, though, this is a very delicious recipe!
Thirty Minute Dinner: Shrimp Scampi
Servings: 2 servings
Ingredients
- 15-20 shrimp peeled and deveined
- ½ lb dried pasta
- ¼ cup Parmesan cheese grated
- ¼ cup vegetable broth
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tbsp garlic minced
- 1 tsp salt
- ½ tsp oregano
- ½ tsp parsley
- ½ tsp basil
- ¼ tsp thyme
- ¼ tsp rosemary
- ¼ tsp dried onion
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
Instructions
- Prepare pasta according to package directions.
- Add butter, olive oil, minced garlic, and spices (oregano, parsley, basil, thyme, rosemary, dried onion, black pepper, red pepper flakes, and salt) to a large wide-rimmed pan, and heat on medium-high heat.
- When the oil/butter/spice mixture begins to sizzle, add raw shrimp to the pan, taking care to distribute them in an even layer. Cook for 5-7 minutes, or until all shrimp are cooked completely through and are pink on both sides.
- Remove cooked shrimp and set aside.
- Add vegetable broth to the hot pan and scrape the bottom to remove any browned bits and incorporate them into the sauce.*
- Bring sauce to a simmer and then remove pan from heat.
- Add shrimp, cooked pasta, and shredded Parmesan cheese to the hot pan with sauce and toss to combine. Serve topped with additional Parmesan cheese. Enjoy!
Notes
- * This is called “deglazing a pan”. Adding liquid after cooking meats or fish helps dislodge the “fond”, or browned bits stuck to the bottom, and allows one of the most delicious and flavorful parts of the cooking process to be added to your dish!
