Instead of fighting the crowds and spending a fortune on Valentine’s Day, why not find a sitter for your kids and make a delicious and easy to make romantic dish at home?
Of course you want to keep it light and of course you want to make it tasty. This Scampi recipe designed by an Iron Chef and multiple restaurant owner does both and since you both will be eating the garlic in this together it won’t wreck the romantic mood.
I use brown rice pasta to make it a little healthier and you can serve this with steamed asparagus or sautéed spinach.
One of the things that make this Scampi unique and so delicious is the garlic and toasted panko crumbles sprinkled on top of it. It adds a bunch of flavor along with texture to an otherwise soft dish. Another thing that adds another layer of flavor is the addition of Worcestershire Sauce.
Even if you don’t make this dish for Valentine’s you still need to make it. It is delicious.
Start by making your pasta first so it will be ready to add to the dish.
Total Time: 25 min
Prep: 15 min
Cook: 10 min
Yield: 2 servings
1 cup breadcrumbs
4 tablespoons minced garlic
4 tablespoons extra-virgin olive oil
5 tablespoons unsalted butter
10 jumbo shrimp, cleaned and butterflied
Kosher salt and freshly cracked black pepper
3/4 cup white wine (I used Vermouth)
2 teaspoons Worcestershire sauce
1 lemon, zested and juiced
Cooked pasta, for serving, optional
2 tablespoons minced fresh parsley
Garlic bread, for serving, optional
Put the breadcrumbs in a skillet over medium heat with 2 tablespoons of the garlic and 2 tablespoons of the oil. Cook, stirring, until the crumbs are toasted and caramelized, 5 to 8 minutes. Set aside.
In a sauté pan large enough to comfortably fit the shrimp in 1 layer, heat 1 tablespoon of the butter and the remaining 2 tablespoons oil over medium-high heat. Season the shrimp with salt and pepper. Add the shrimp to the pan and cook, without moving the shrimp, until caramelized on one side, about 3 minutes. Flip the shrimp over and cook for another 2 minutes; remove from the pan.
Return the pan to medium-high heat, add the white wine and remaining 2 tablespoons garlic and cook for 1 minute. Return the shrimp to the pan. Add the Worcestershire, lemon zest and juice and remaining 4 tablespoons butter. Cook, simmering, until the liquid thickens.
Add the pasta to the pan if using and additional salt if necessary. Transfer to serving bowls and top with the toasted breadcrumbs and parsley. Serve with garlic bread if desired.
Recipe courtesy of Geoffrey Zakarian
I had fun choosing recipes this week for the children to make. The two I have chosen are Tuna Cheesies and Chip Chicken Lollipops. Easy to make and enjoyable to eat! Please be sure to go to http://cookingwithchris.com and click on Kids’ Corner for the recipes.