Thirty Minute Dinner: Shrimp Scampi<\/h2>\n

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Course: <\/span>Main Course<\/span><\/div>

Cuisine: <\/span>Italian<\/span><\/div><\/div>\n

Servings: <\/span>2<\/span> servings<\/span><\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>

• 15-20<\/span> shrimp<\/span> peeled and deveined<\/span><\/li>
• \u00bd<\/span> lb<\/span> dried pasta<\/span><\/li>
• \u00bc<\/span> cup<\/span> Parmesan cheese<\/span> grated<\/span><\/li>
• \u00bc<\/span> cup<\/span> vegetable broth<\/span><\/li>
• 2<\/span> tbsp<\/span> butter<\/span><\/li>
• 1<\/span> tbsp<\/span> olive oil<\/span><\/li>
• 1<\/span> tbsp<\/span> garlic<\/span> minced<\/span><\/li>
• 1<\/span> tsp<\/span> salt<\/span><\/li>
• \u00bd<\/span> tsp<\/span> oregano<\/span><\/li>
• \u00bd<\/span> tsp<\/span> parsley<\/span><\/li>
• \u00bd<\/span> tsp<\/span> basil<\/span><\/li>
• \u00bc<\/span> tsp<\/span> thyme<\/span><\/li>
• \u00bc<\/span> tsp<\/span> rosemary<\/span><\/li>
• \u00bc<\/span> tsp<\/span> dried onion<\/span><\/li>
• \u00bc<\/span> tsp<\/span> black pepper<\/span><\/li>
• \u00bc<\/span> tsp<\/span> red pepper flakes<\/span><\/li><\/ul><\/div><\/div>\n

  Instructions<\/h3>

  • Prepare pasta according to package directions.<\/div><\/li>
  • 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.<\/div><\/li>
  • 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.<\/div><\/li>
  • Remove cooked shrimp and set aside.<\/div><\/li>
  • Add vegetable broth to the hot pan and scrape the bottom to remove any browned bits and incorporate them into the sauce.*<\/span><\/div><\/li>
  • Bring sauce to a simmer and then remove pan from heat.<\/div><\/li>
  • 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!<\/div><\/li><\/ul><\/div><\/div>\n\n

    Notes<\/h3>

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    • * This is called \u201cdeglazing a pan\u201d. Adding liquid after cooking meats or fish helps dislodge the \u201cfond\u201d, 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!<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"I\u2019ve been making this meal on and off for the past few months for Alex, but since I\u2019ve…\n","protected":false},"author":1,"featured_media":363,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[87,94,92],"tags":[497,496,468,217,495,463,227,601],"yoast_head":"\n