29 December 2011

Dishes with Dee: Lemony Shrimp Scampi and Zesty Garlic Bread

I wish there was an exact word to describe the sound of garlic sizzling in oil.



Well, if you can come up with the perfect word, you are obviously my top reader, and favorite person in the world.

When I am having a freaking awful day, all I want to do is stand in my kitchen, pour a glass of wine, get out my knives and get to work.
Actually, the same goes for when I'm having the best day ever.

Ain't nothing as relaxing to me.

I wanted:

Cesar salads with Parmesan crisps
Lemony Shrimp Scampi Linguine 
and Zesty Garlic Bread with homemade garlic butter.

This is probably a go-to thing I'll make anytime we're in the mood for pasta.  Although, I'd love to come up with a way to add some veggies.  (Asparagus?  Roasted tomatoes? Spinach?)

Lemony Shrimp Scampi:

Here's what ya need:

2 Tablespoons of butter
Garlic (4-6 cloves)
2 lemons- zested and juiced
1/4 an onion- chopped or diced
1 small bunch parsley -coarsely chopped
3/4 a pound of medium shrimp- it will be 20-25 skrimps- peeled.  Reserve shells for a shrimp stock.
3/4 pound of linguine
Salt, Pepper, crushed red pepper
Freshly shredded Parmesan to pass.

And here's what ya do:

In a medium bowl combine the garlic, zest and juice of one lemon, EVOO, red pepper flakes (use about a teaspoon), salt, pepper, and shrimp.  Mix to coat and set aside.

And now you gots ta make some stock:
Small pot.  Medium heat. Shrimp shells and onion. Put water in the pot until just covered and make it bubble.  The reduce the heat and simmer for 20 minutes.  Strain out shells and onion. Boom.  You'll need about a cup of this later.

Cook Pasta to just shy of al dente.  (2 minutes less than on package)  When you drain, keep 11/2 cup of the starchy water (This is used later to help the sauce come together)  Shock pasta with cold water to halt cooking.

Now the real fun begins:
Heat a skillet over high heat.

Add the shrimp (not with all the marinade) and cook about 3 minutes until the start to go pinky.  Now take the shrimps back out! 

Add the rest of the marinade and let it heat up a few minutes.
Then add 1 cup of shrimp stock you made earlier, and the 1/2 cup of pasta water you saved.

Simmer until sauce is reduced by half.
Add the remaining lemon juice and zest, butter, and parsley.


Add the shrimp back in and add pasta.

Toss to combine.


For the Garlic Bread:

Here's what ya need:

Fresh Italian bread- halved lengthwise. 
1 head (yes, the whole thing) of garlic- UNpeeled.
1 tablespoon EVOO
1 cup of butter, softened
2 tablespoons of minced parsley
salt, pepper

And here's what ya do:

Preheat oven to 425

Cut the top off the head of garlic, drizzle with EVOO, wrap loosely in foil (be sure your edges are sealed.
Bake 30 minutes, then cool.

Once cool, squeeze the garlic into a medium bowl.  (Hey!  Watch out- shit be sticky!)
Add butter, parsley, salt and pepper.  Stir to combine.

Spread that buttery goodness all over the bread and broil, set 5 1/2 inches from heat.
Do this with the door slightly open for about 2-3 minutes.

Cut into slices and serve.

Cesar Salad:

The only thing you need to know about is the Parmesan crisps.
Everything else was store bought
(Don't tell)

Small non-stick pan
Medium low heat.

Add slices of cheese.
It melts and bubbles.
It will start to turn golden.
Turn off the heat and let it cool in the pan.
Remove to paper towel for excess liquid to drain.
Break up into pieces and top your salad.

Finished Pasta:

Both recipes from Food Network:



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