Travel Destinations & Culinary Adventures

shrimp

Shrimp Scampi with Pasta and Parmesan

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A Delicious Dinner in 30 Minutes

Shrimp Lovers! Where ya at?

My Shrimp Scampi with Pasta and Parmesan must be the easiest, fastest classic shrimp recipe of all time…well, next to shrimp cocktail. Bonus: It’s not that expensive either. If you look for a sale on a frozen bag of shrimp at the store and you are willing to shell these little guys yourself, you’ll save money.

My goal is to provide you with recipes you can make after a long workday without little fuss. Real food.

If you can boil pasta and chop a few ingredients, you’re on your way to enjoying tender shrimp scampi in less than thirty minutes.

Shrimp scampi makes your tummy happy.
Shrimp scampi makes your tummy happy.

The lemon juice adds brightness to the richness of the garlic butter wine sauce, a perfect balance of flavors. Don’t skimp on the fresh herbs, which give the dish depth of flavor. And who doesn’t love a recipe that includes booze? Use a dry white wine, that you would normally sip on anyway, to add to the garlic butter sauce. Warning: Don’t overdue it on the red pepper flakes, if you opt to include them. A little red pepper goes a long way. Oh, and don’t forget to sprinkle shredded parmesan after plating to finish it off.

Enjoy! If you make this recipe, I want to hear from you. Post a comment with a photo of your plate below or tag me on Instagram with #ODLrecipes.

Shrimp Scampi with Pasta and Parmesan

onedelightfullife.com
Classic shrimp scampi is a quick, impressive weeknight meal ready in 30 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course pasta, seafood
Cuisine Italian
Servings 3 -4 servings

Ingredients
  

  • 3 T unsalted butter
  • 2 T olive oil
  • 4 diced large garlic cloves
  • 1/2 c. chardonnay
  • 1/2 tsp. kosher salt
  • pinch red pepper flakes optional
  • large pinch black pepper
  • 1 lb large raw shelled shrimp
  • 1/4 c. chopped parsley
  • 1/2 juice lemon
  • 1/2 box Barilla spaghetti
  • 1 T shredded parmesan

Instructions
 

  • Using medium heat, melt olive oil with butter in a large skillet.
  • Add garlic and saute while stirring for just under a minute.
  • Add chardonnay, red pepper (optional), salt, and pepper.
  • Cook while stirring occasionally until the sauce reduces 1-2 minutes.
  • Add shrimp and saute for 4-5 minutes.
  • In the meantime, bring a large pot of water to a boil and cook the dry spaghetti according to package directions.
  • Add parsley and lemon juice. Stir. Reduce to low temperature and cover.
  • Add in cooked and drained spaghetti to scampi and toss.
  • Add parmesan and serve warm.
  • Garnish with a sprig of parsley.

Notes

Red pepper flakes are optional.

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Shrimp Creole

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I miss New Orleans. The people are some of the warmest, friendliest people I’ve ever met when in a big city. They don’t scowl at you or judge you for asking them questions as a tourist. Actually, they love tourists. They respect them because so much of the city relies upon tourism dollars. So, they put out the whitest of tablecloths, the freshest catch of the day, and the largest cocktail in the ultimate show of hospitality for their city’s guests. 

I still daydream of New Orleans food since our trip. My palette longs for flavorful po’ boys, blackened shrimp served bubbling hot with crusty bread, and savory etouffee. I knew I would miss the intense seasoning of the city’s dishes, so I bought River Road’s Blackened Shrimp Seasoning and grabbed this recipe from “Louisiana Cookin’: Authentic Cajun & Creole Cuisine” magazine and got busy in the kitchen. This tomato based rice dish is more like a thick stew and can be served with any shellfish. I regret not adding diced sausage to the pot while it simmered, but there’s always next time! Shimp Creole was a hit at dinner time in our house and it’s so easy to prep and prepare.

While this recipe isn't mine, it is delicious and reminds me of New Orleans. Recipe by Louisiana Cookin' magazine.

While this recipe isn’t mine, it is delicious and reminds me of New Orleans because of its intense Creole flavors. Recipe by Louisiana Cookin’ magazine.

Creole Shrimp

Recipe by "Louisiana Cookin
The perfect high flavor entree for a lazy Sunday dinner when you have an hour to prepare dinner for the family.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course seafood. rice
Cuisine Creole

Ingredients
  

  • 2 T. olive oil
  • 1 c. diced yellow onion
  • 3/4 c. diced green bell pepper
  • 3/4. c. diced celery
  • 1 1/2 tsp kosher salt divided
  • 3 T. tomato puree
  • 1 1/2 T minced garlic
  • 3/4 c. dry white white
  • 1 28 oz can fire-roasted diced tomatoes
  • 1 T. Worcestershire
  • 1 1/2 tsp Creole seasoning River Road Blackened Shrimp Seasoning
  • 1 lb. large fresh shrimp peeled, deveined
  • 2 c. cooked white rice
  • Garnish: sliced green onions fresh parsley

Instructions
 

  • In a large Dutch oven, heat oil over medium-high heat. Add onion, bell pepper, and celery. Season with 1 tsp. salt, and cook until vegetables are slightly tender, 5 to 7 minutes. Add tomato paste and garlic, and cook, stirring, until fragrant, 1 to 2 minutes. Add wine, and deglaze pan by using a wooden spoon to scrape browned bits from bottom of pan. Add tomatoes, Worcestershire, and Creole seasoning, stirring to combine. Bring to a boil, and reduce heat. Simmer until thickened, about 30 minutes, stirring occasionally.
  • Spread shrimp out on a paper towel lined platter. Season with remaining 1/2 tsp. salt. Add shrimp to pot and simmer 10-15 minutes.
  • Remove from heat, and ladle into bowls. Serve topped with a scoop of hot cooked rice. Garnish with green onion and parsley, if desired.

Notes

If you want a thicker stew, add more shrimp and/or a spicy sausage. Serve with crusty bread.

https://youtu.be/Dl1uLZz4i4c

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