Garlicky Appetizer Shrimp Scampi

Recipe name: Garlicky Appetizer Shrimp Scampi
Source: All Recipes
Servings: 3
Cookbook date: September 3

3 tablespoons unsalted butter, softened
2 tablespoons olive oil
1-1/2 teaspoons minced garlic
1-1/2 teaspoons minced shallots
1 tablespoon minced fresh chives
salt and freshly ground black pepper to taste
1/4 teaspoon paprika
1 pound large shrimp - peeled and deveined

Preheat grill for high heat. In a large bowl, mix together softened butter, olive oil, garlic, shallots, chives, salt, pepper, and paprika; add the shrimp, and toss to coat. Lightly oil grill grate. Cook the shrimp as close to the flame as possible for 2 to 3 minutes per side, or until opaque.

This recipe is super easy, as long as you ignore the whole "use the grill" thing. I just sauteed the shrimp in a pan over the stove. Tim didn't really like this, but that's because he doesn't like shrimp (his loss, right?). I served this over rice and thought it was an awesome, indulgent meal. Yay butter!

Shrimp Scampi

Recipe name: Shrimp Scampi
Source: no idea
Servings: 3
Cookbook date: June 12
Date prepared: June 11

3/4 lb uncooked, peeled, cleaned medium shrimp
1 medium green onion, chopped
1 clove garlic, minced
6 oz uncooked fettucine
2 tbsp olive oil
1/2 tsp dried basil
3/4 tsp parsley flakes
1 tbsp lemon juice
1/8 tsp salt
grated parm, to taste

Cook fettucine as directed. Rinse shrimp with cool water and pat dry with paper towels. Remove tails. Heat oil in a skillet for 1 minute. Add shrimp, onion, garlic, basil, parsley, lemon juice and salt. Cook 2-3 minutes or until shrimp are pink and firm. Do not overcook, or shrimp will toughen. Remove from heat. Toss in noodles. Sprinkle with cheese.

This dish came together surprisingly quickly! If you time everything out well (get the water boiling fast, and then cook the pasta while you work your mojo on the shrimp) you will get this on the table in under 15 minutes.

I added more lemon juice than it called for, pretty much by accident, but I'm glad I did. The lemon-y taste was super yummy and made it taste very fresh, despite the fact that I used frozen shrimp (work with what you've got, right?).

While you can always adjust this recipe to make more than 3 servings, I wouldn't recommend that you make this dish with the hopes of having leftovers, as the quality diminishes by the next day. Definitely give this a try the next time you crave a bit of seafood but don't want to spend the gas money it takes to get to Red Lobster.

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