Photos by Priscillakittycat, Recipe by JustJen for Allrecipes.com
In follow up to the last post about setting attainable goals…I read somewhere that October is the month we kick off our downward spiral into holiday obesity. Combine this shrimp scampi with Fettuccine…and it’s a win-win situation in that you satisfy the extra carbs, wine and butter daily nutritional requirement that will keep you on that downward spiral. Don’t mind if I do!
2 tablespoons extra-virgin olive oil
2 shallots, finely diced
2 cloves garlic, minced
1 pinch red pepper flakes (optional)
1 pound shrimp, peeled and deveined
1 lemon, juiced
2 tablespoons butter
2 tablespoons extra-virgin olive oil
¼ cup finely chopped fresh parsley
1 teaspoon extra-virgin olive oil, or to taste
*I almost always double (or triple) these ingredients: garlic, shrimp, butter, olive oil, and parsley.
Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.
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Eita gente…o Natal vem aí. Chegou a época de nos esbaldar…comida boa, vinho, cerveja, qualquer coisa que os amigos despejarem no nosso copo. Sem duvida Outubro é o mês em que iniciamos o espiral descendente da obesidade.
Quem ta na chuva é pra molhar, não é? Este camarão ao molho scampi…com fettuccine…dá pra pre-encher o requerimento diario de gordura (manteiga), sal, carboidrato e vinho!
2 colheres (sopa), azeite de oliva extra-virgem
2 chalotas, picadas
2 dentes de alho, picadinhos
pimenta malagueta seca (a gosto/opcional)
1/2 kilo de camarão descascado e limpo
Sumo de 1 limão siciliano
2 colheres (sopa) de manteiga
2 colheres (sopa) de azeite extra virgem
1/4 copo de salsinha picada
1 colher (chá) de azeite de oliva extra-virgem/a gosto
*Eu sempre adiciono o dobro de quase todos os ingredientes: alho, manteiga, azeite de oliva e salsinha.
Coloque agua numa panela grande e leve para ferver. Cozinhe o linguine até o ponto “al dente”, e escorra o macarrão.
Enquanto o macarrão cozinha, derreta 2 colheres (sopa) do azeite com as duas colheres de manteiga numa frigideira grande. Cozinhe as chalotas, o alho e a pimenta na mistura de manteiga e oleo quente até as chalotas ficarem transparentes (uns 4 minutos).
Tempere os camarões com sal e junte na frigideira, até ficarem rosados (3 minutos). Retire o camarão e reserve. Despeje o vinho e o sumo de limão na frigideira e misture com uma colher de pau, raspando o fundo da panela. Derreta mais duas colheres de manteiga na frigideira e mais azeite de oliva. Deixe fervilhar. Adicione o linguine ja cozido, o camarão e a salsinha. Regue com azeite de oliva e sirva.
priscillakittycat 