Easy Shrimp Scampi with Linguine

What do you consider comfort foods? I usually think of soups as go to comfort foods, and I only typically crave soup in the cooler weather. There are not as many comfort foods I associate with the warmer weather that comes in the spring and summer. We have had some warmer weather this week here in Maryland, even though it is still February! Today it was in the 60s, and it felt great. However, it is still February, so bring the comfort food on! One food that I consider “warmer weather” comfort food is shrimp scampi with pasta. I typically do not do pasta much, but I do love shrimp scampi with pasta. This meal is one that you can make in less than 15 minutes, and it tastes great. If you are cutting carbs, you can eat lots of the shrimp with a sprinkle of Panko bread crumbs and Parmesan cheese, and the carb lovers in the family can eat up all the pasta! If you are looking for an easy meal that is comforting, refreshing and satisfying, try this easy shrimp scampi over linguini pasta! Enjoy.

Recipe for Shrimp Scampi with Linguini

INGREDIENTS

  • 8 ounces of uncooked linguine or spaghetti noodles
    3 Tbsp. of unsalted butter
    1 pound of frozen medium shrimp, thawed, deveined, and peeled
    1/2 – 3/4 tsp. of crushed red pepper flakes
  • 1/4 cup of dry white wine or chicken stock
    Zest of one lemon 
    1/4 cup of freshly squeezed lemon juice (about one lemon)
    A pinch or two of kosher salt
    Freshly ground black pepper
    2 Tbsp. of chopped fresh parsley leaves
    1/2 cup of freshly grated Parmesan cheese
    Panko bread crumbs, if desired

DIRECTIONS

Cook the pasta according to package directions. When it is finished cooking, drain in a colander.

While the pasta is cooking, prepare the shrimp scampi. Melt the butter in a large skillet over medium-heat. Once it is melted, add in the shrimp, garlic, and crushed red pepper flakes.  Cook, stirring frequently, until the shrimp is pink (about 3 minutes). Then add in the wine or chicken stock and the lemon juice. Sprinkle on the salt and pepper. Give it a stir, then adjust the heat to medium-low and bring to a simmer. Once it comes to a simmer, remove from heat. Carefully add in the drained pasta, lemon zest, and parsley and toss.

Serve immediately. Top each serving with Parmesan cheese and Panko bread crumbs, if desired.

Makes approximately 4 servings. 

Recipe Adapted from: Damn Delicious, originally from Closet Cooking

Grilled Shrimp Fajitas (in a foil packet)

This is a seriously awesome meal! It is really easy to make (especially when I make Greg do the grilling), and it can be ready to be serve in less than 30 minutes from start to finish. I like to serve these shrimp fajitas with a side of black beans and some chopped mango. The shrimp, peppers, and onions cook on the grill in foil packets, so that the shrimp and veggies are sizzling hot and bursting with flavor.  Not only are these shrimp fajitas excellent, they also make a pretty healthy meal! This meal is best served piping hot, so it wouldn’t do so well leftover. For that reason, this recipe is only for two (Wendy won’t eat shrimp). You can double or triple the recipe if you are cooking for more than two. Enjoy!

Recipe for Grilled Shrimp Fajitas (cooked in a foil packet)

INGREDIENTS

1/2 pound of peeled and deveined medium shrimp (about 14 – 16 shrimp)
Red, orange, and yellow baby bell peppers, thinly sliced

1/2 yellow onion, thinly sliced
1 Tbsp. of extra-virgin olive oil
Juice of one lime
1 Tbsp. of your favorite taco seasoning
Cilantro (optional)
Sour cream (optional)
6-inch flour tortillas (about 4 – 5)

DIRECTIONS

Preheat a gas grill to high heat. 
Put the shrimp, chopped peppers, and onions into a medium bowl. Drizzle with the olive oil and lime juice and gently toss. Then sprinkle with the taco seasoning and gently mix until shrimp and veggies are well coated. 
Cut two pieces of foil into 12-inch squares. Put half the shrimp and veggie mixture down the center of each piece of foil. Then fold up each side of the foil and fold the sides over the shrimp completely. The foil packets are to be sealed (if needed, you can use another piece of foil to cover). Then place the foil packets on the grill and cook for 10 minutes. A minute before you take the shrimp off the grill, zap the tortillas in the microwave for 15 – 20 seconds so they are warmed before you assemble the fajitas.

Carefully remove the foil packets from grill. When you open them, be careful because the steam is super hot. Divide the shrimp and vegetable mixture onto the warmed tortillas (Greg and I do 3-4 shrimp per fajita) and top each with cilantro and sour cream, if desired.

Serve fajitas with some sides! We served them with black beans and some chopped fresh mango. 

Recipe makes approximately 4 – 5 fajitas. According to the original recipe, you can also cook the shrimp and vegetables in the foil packets in the oven at 400 degrees for 12 to 15 minutes.

Recipe Adapted from : Damn Delicious 

Weber Grill!

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