Scampi

 

Oddly enough it just so happens we have two pasta recipes in a row.  Tall Cool ☺ne is not a fan of pasta, but me, I probably could eat it every day.  I love pasta, but it makes your butt big (lol).  This was my first go at shrimp scampi.  I think it would be wonderful with scallops or even chicken if you don't like seafood.  It's wicked easy and wicked quick to make.

8 oz. pasta cooked according to package directions. (I used fettuccini)

1 lb. large shrimp, peeled & deveined (I used Argentina shrimp)

½ onion, finely diced

1 head garlic, minced (I like a lot of garlic)

2 tbsp. butter

2 tbsp. extra virgin olive oil

½ cup white wine

1 lemon

2-3 tbsp. chopped fresh parsley

Grated parmesan (optional)

Have your pasta all cooked, drained and set aside.

Melt butter and olive oil in skillet over medium heat, add onion and garlic and cook for about 3-4 minutes, stirring often.  Add shrimp and sauté 2-3 minutes. Pour in wine and squeeze lemon juice over shrimp. Toss with hot pasta, sprinkle with chopped parsley and fresh parmesan.  

Enjoy ♥

This is part of the A-Z blogging challenge.  Don’t forget to visit some of the other bloggers in the challenge and also check out Crackerberries! 

Shrimp & Ravioli with Hot Pepper Cheese Sauce

Shrimp Ravioli with

Hot Pepper Cheese Sauce

18 frozen cheese filled raviolis

26 medium shrimp

1¼ cup shredded Monterey Jack Cheese

¼ cup shredded cheddar

1 jalapeño pepper, chopped

½ red bell pepper, chopped

2 clove garlic, minced

1 tbsp olive oil

1 cup milk

2 tbsp butter

2 tbsp flour

Cook ravioli according to package directions.  Peel and devein shrimp.  Sauté garlic and peppers in hot olive oil for about 2 minutes then add shrimp and sauté another 3-5 minutes until shrimp turns pink and opaque. 

In medium sauce pan melt butter and stir in flour, add milk and heat until thick and bubbly.  Stir in Monterey Jack cheese until melted.  Add shrimp and peppers to cheese sauce stir to blend. 

Place nine raviolis each on oven safe plates; pour sauce over and sprinkle with cheddar cheese.  Place under broiler for 1-2 minutes just until cheese bubbles.  Serve immediately.

Note:  This is not for those who are watching their weight.  This is an 825 calorie meal.

© Crackerberries 2011

Yankee Jambalaya

½ lb pork tenderloin chops

1 lb shrimp

1 onion, chopped

2 stalks celery, chopped

3 cloves garlic, minced

2 cups chicken broth

½ cup stout beer

1 qt stewed tomatoes

1 tbsp oil

¾ cup rice

1 tsp thyme

1 tsp basil

¼ tsp cayenne pepper

1 bay leaf

1½ tsp Creole seasoning

Chop pork tenderloin into ½ inch chunks; sprinkle with Creole seasoning and cook in hot oil with garlic for about 8 minutes.  Add celery and onion and cook 5 minutes longer.  Pour in chicken broth, beer, tomatoes rice, thyme, basil, pepper and bay leaf; bring to a boil.  Reduce heat, cover and cook 15-20 minutes.  Stir in shrimp and return to boil, reduce heat and cook covered about 5-10 minutes longer or until shrimp is pink and opaque.  Discard bay leaf before serving.

 

© Crackerberries 2011

Jambalaya

1 lb shrimp, peeled and deveined
1 onion, chopped
1 stalk celery, chopped
½ green pepper, chopped
3 cloves garlic, minced
2 Tbsp extra virgin olive oil
24 oz chicken broth
6 oz red wine
½ cup salsa
8 oz kielbasa, halved and cut into ½ inch pieces
¾ cup long grain rice, uncooked
1 cup cubed ham
1 tsp thyme
½ tsp basil
¼ tsp cayenne pepper
½ tsp fresh ground pepper
1 bay leaf

Thaw and rinse shrimp and set aside. Cook onion, celery, garlic and pepper in olive oil until tender. Add broth, wine, salsa, kielbasa, rice, thyme, basis, bay leaf, cayenne pepper and black pepper. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Add shrimp and bring to boil. Reduce heat, cover and simmer about 5 minutes. Add ham, remove bay leaf and heat until hot. Serve with biscuits or garlic bread.

© Crackerberries 2009