• John Boccellari

FEATURED RECIPE - CILANTRO LIME SHRIMP SCAMPI - JULIASALBUM.COM


(PHOTO PROVIDED BY JULIA AT JULIASALBUM.COM)

Love shrimp scampi? I do. To me there is nothing better than a nice garlicky pasta cooked with shrimp. I find it refreshing in many ways. Maybe it's the Italian in me. Julia's recipe at JULIASALBUM.COM gives us a delicious shrimp scampi recipe with minor changes that make this recipe a hell of a dish. Please, check out JULIASALBUM.COM for more on this dish but other great and exciting recipes. I plan to. Enjoy!

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

INGREDIENTS

  • 1 lb raw shrimp peeled and deveined

  • 2 tablespoons olive oil

  • 1/2 teaspoon red pepper flakes

  • 1/4 teaspoon salt

  • 4 garlic cloves minced

  • 1/2 cup cilantro , fresh, chopped

  • 1/4 cup chicken stock

  • 1/4 cup white wine (I used Chardonnay)

  • 2 tablespoons lime juice freshly squeezed

  • 4 ounces pasta linguine or fettuccine

  • Fresh cilantro chopped, for garnish

INSTRUCTIONS

  1. Heat large skillet until hot on medium heat. Add 1 tablespoon olive oil - it should run easily but not sizzle or burn. Add shrimp to the skillet, making sure it doesn't crowd, sprinkle 1/4 teaspoon of salt and 1/2 teaspoon of red pepper flakes over shrimp. Cook shrimp, stirring once or twice, on medium heat, about 3-4 minutes total, until pink in color.

  2. Add minced garlic, chopped cilantro, chicken stock, white wine, 2 tablespoons freshly squeezed lime juice to the shrimp. Reheat gently on medium heat, stirring to combine, for about 1 minute. Remove shrimp from the skillet.

  3. Cook pasta according to package instructions. Drain.

  4. Add pasta to the skillet with sauce. Mix to coat. Taste, and add more salt if need.

  5. Add shrimp back on top of pasta. Garnish with chopped fresh cilantro.

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