|2 servings||calories per servings 740||protein serving 36 g||carbs per serving 106 g||total fat per serving 19 g|
Scampi is the Italian name for langoustines, a lobster-like crustacean traditionally sautéed in olive oil, garlic and wine. Italian-American cooks borrowed the name but substituted readily available shrimp, hence “shrimp scampi.” Our version makes use of shrimp caught wild off the shores of Georgia by our friends at Native Seafood. The shrimp are seared until juicy, and served over buttery pasta with a side of crispy ciabatta bread and a simple green salad; a perfect dinner for an elegant night in.
|Nutrition Facts||/ Per Serving|
|Total Fat||19 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||106 g|
|Dietary Fiber||5 g|
• Heat oven to 375° F.
• Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
MISE EN PLACE
• Peel and mince garlic.
• Halve lemon. Juice 1 half; cut remaining half into wedges.
• Pick and chop parsley leaves.
• Split ciabatta rolls.
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 10-11 minutes.
• Drain pasta.
• On a baking sheet, brush ciabatta with a total 1 teaspoon olive oil.
• Toast in oven until crisp and lightly browned, about 10 minutes.
Place a skillet over medium heat. Add butter and 1 teaspoon olive oil. When butter foams, add garlic and red pepper. Cook, stirring, until fragrant, about 30 seconds.
• Add shrimp and wine. Cook without disturbing until shrimp are pink on bottom, about 2 minutes.
• Turn shrimp. Cook, stirring occasionally, until shrimp is firm and opaque throughout, 1-2 minutes.
• Remove pan from heat. Pour lemon juice over shrimp.
• Garnish with parsley.
In a bowl, toss greens with 1 teaspoon olive oil and 1/4 teaspoon kosher salt.
• Divide pasta between 2 dinner plates. Top with shrimp.
• Divide salad and ciabatta between plates.
• Serve with lemon wedges, and enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...