When it comes to pasta and seafood, I have heard a lot of mix feelings with how to prepare it. There are some Italians who will stone you if you combine cheese and seafood and then there are some amazing chefs that actually do it and make it work. At the PRZman office, we add Parmesan at the end but you don’t have to. It is your call. I prefer to buy my shrimp fresh and uncooked. Don’t let the rawness scare you. It is easy to cook and you can’t beat the taste.
As a kid I loved the shrimp scampi at the local seafood restaurant, it would always hurt my stomach due to chefs overloading it with oil and butter. Instead our recipe leaves out the butter and only uses a little olive oil. Our complex flavor comes from wine, garlic and red pepper flakes. Grab some shrimp the next time you are out – although it is high in cholesterol, shrimp is a good source of omega-3 fatty acids, it is low-cal and it is a preferred lean protein source.
Tip: Throw in some dark green spinach for some green on your plate and round out your meal.
Ingredients
1 tablespoon olive oil
4 cloves garlic, chopped
Chili flakes to taste
1/4 cup white wine
1 cup PRZman Tomato Sauce (or a jar of organic tomato sauce)
Salt and pepper to taste)
1 pound shrimp, peeled and deveined
1/2 cup fresh herbs such as parsley and basil, chopped
1 pound linguine
Directions:
1. Heat the oil in the pan.
2. Add the garlic and chili pepper flakes and sauté for a minute.
3. Add the white wine and simmer for 5 minutes.
4. Add the shrimp and simmer until cooked, about 2-3 minutes per side.
5. Meanwhile, cook the pasta as directed
6. Heat red sauce in separate small pot.
7. When shrimp is cooked add the tomato sauce and simmer for a minute. Season the tomato sauce with salt and pepper to taste.
8. Remove the mixture from the heat and mix in the parsley and basil.
9. Drain the pasta, toss in the tomato sauce and serve garnished with Parmesan.
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After eating turkey and lots of steak lately, Shrimp Scampi sounds delicious and a nice change
That sounds like a great plan for this evening. Thanks!
Sounds so good, but my wife is Allergic, I eat cook shrimp whenever she’s a away on business, I’m saving this recipe for next time
Red Pepper flakes are my go to ingredient for everything
LOL! I awlyas write things down so I don’t forget them (but I had to do that even in high school:)It’s a bit more pronounced lately, though:)Several days ago I put my mixer beaters in the freezer, as I intended to make meringue. Tonight, my husband asked me how long I intended to keep them sequestered there! I completely forgot!I make my own seafood stock, heads and all, but I have never tried grinding the fish or shrimp heads. People think I am weird even without that step:)Forgetful or not, your pasta looks delicious:)BTW, I have not forgotten about our deal. They are killing me at work these days, but I plan on making your adobo next week.
Shrimp and Football, I love Sundays…..
the perfect combination!
I love the idea of that Hot and Sour Soup, I could eat that any time of year. Shrimp Fried Rice looks pretty darn good too. You are olvsouiby getting a lot of mileage out of the Emeril book
Sue
That looks f’n delicious bro.
Who is the Chef I wouldn’t mind him cooking me pasta,amongst other things.
Our Resident President and Chef PRZ
That’s a great picture PRZ!
Thanks for reading Jessica!
Surfing arunod stumbleupon.com I noticed your web site book-marked as: What is the sister of Olga Farmaki being shot accidentally by well-known entrepreneur! | FreshCyprus. Now I am assuming you book marked it yourself and wanted to ask if social book-marking gets you a ton of site visitors? I’ve been looking at doing some book-marking for a few of my sites but wasn’t certain if it would generate any positive results. Many thanks.
Yummy
This dish is a very a simple way of teaching pasta that seam’s complex which it actually isn’t. I read the approach and its the sort of thing anyone can do.