Shrimp Scampi

From: Cooking Light

Ingredients:
2 tsp olive oil
28 large shrimp, peeled and deveined (about 1 1/2 pounds)
3 garlic cloves, minced
1/3 cup dry white wine
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped parsley
1 Tbsp fresh lemon juice

Heat oil in a large skillet over medium-high heat. Add shrimp, saute 1 minute. Add garlic, saute 1 minute. Stir in wine, salt and pepper; bring mixture to a boil. Reduce heat to medium, cook 30 seconds. Add parsley and juice; toss well to coat. Cook 1 minute or until shrimp are done.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Not sure, maybe use a little less lemon and a little more garlic.

Verdict:
Thumbs up! What an easy recipe, and very good. It definitely had a sweet flavor to it, but you could be choosy about the wine you use or leave out the lemon to cut down on that.

Herbed Shrimp and Pasta

From: Southern Living Quick & Easy Weeknight Favorites

Ingredients:
8 oz angel hair pasta, uncooked
1 cup butter
1 1/2 lbs peeled, medium-size fresh shrimp (2 lbs unpeeled)
4 garlic cloves, minced
2 cups half-and-half
1/2 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp pepper
2 tsp chopped fresh dill or 3/4 tsp dried dillweed (optional)

Cook pasta according to package directions. Drain; set aside, and keep warm.

Meanwhile, melt butter in a large heavy skillet over medium-high heat; add shrimp and garlic. Cook, stirring constantly, 3 to 5 minutes or until shrimp turn pink. Remove shrimp, and set aside, reserving garlic and butter in skillet.

Add half-and-half to skillet; bring to a boil, stirring gently. Reduce heat, and simmer 15 minutes or until thickened, stirring occasionally. Add shrimp, parsley, salt, pepper, and, if desired, chopped dill; stir until blended. Serve over pasta. Garnish, if desired.

What I did differently from the recipe:
I only used about 12 oz of shrimp and it was plenty. I also used much less parsley than called for - probably closer to 2 tablespoons, and I added broccoli because I had some to use. I added the broccoli at the same time as the shrimp.

What I'll do differently next time:
I will probably half the sauce. There was a lot of leftover sauce, and I will use it, but I think half would be plenty for 8 ounces of pasta.

Verdict:
Thumbs up! Come on, are you kidding? Any recipe with one cup of butter has to be incredible! It was very easy and super delicious. We scarfed it down with only sauce as leftovers. Sad. I did think it was a tiny bit plain (Stephen protests and says not to add a thing to it) so I added some mozzarella and Parmesan cheese and it was so good.

Printable version:

Ingredients:
8 oz angel hair pasta, uncooked
1 cup butter
1 1/2 lbs peeled, medium-size fresh shrimp (2 lbs unpeeled)
4 garlic cloves, minced
2 cups half-and-half
1/2 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp pepper
2 tsp chopped fresh dill or 3/4 tsp dried dillweed (optional)

Cook pasta according to package directions. Drain; set aside, and keep warm.

Meanwhile, melt butter in a large heavy skillet over medium-high heat; add shrimp and garlic. Cook, stirring constantly, 3 to 5 minutes or until shrimp turn pink. Remove shrimp, and set aside, reserving garlic and butter in skillet.

Add half-and-half to skillet; bring to a boil, stirring gently. Reduce heat, and simmer 15 minutes or until thickened, stirring occasionally. Add shrimp, parsley, salt, pepper, and, if desired, chopped dill; stir until blended. Serve over pasta. Garnish, if desired.