Let’s cook!

Garlic Shrimp Scampi

20 colossal shrimp (I gotta have enough for my lunch tomorrow)

1/4 cup red onion, finely chopped

3 garlic cloves, minced

1/2 cup white wine

3/4 cup butter

1 tablespoon fresh parsley, finely chopped

1 lemon

salt and pepper to taste

1/2 box of hard pasta – start cooking this right away

Place shrimp in a single layer baking dish.

Sprinkle with garlic, onion, parsley, butter salt and pepper.

Pour wine over the shrimp.

Turn on the broiler and place shrimp pan in, and broil for 4 minutes.

Turn shrimp and cook for another 4 more minutes.

Remove and let rest for 1 minute before you serve.

For tonight’s dinner I served the shrimp over spaghetti noodles with shaved parmessan cheese. The scampi was the sauce. Here is the plating.

Here is the close-up:

This recipe will be very impressive if you are serving guests. Another note, make sure you have all your sides ready to serve, because you want to serve shrimp scampi within 5 minutes from removing from the broiler.

Tomorrow I will post our dinner experience from Vegas.  The food was so amazing out there we kept forgetting to take pictures of the whole serving dishes, and had to take them after we had served our plates, but you will get the picture.  We had sushi one night at Shibuya and then had a 4th of July 3 course feast at Craft House, which is a restaurant owned by the celebrity chef Tom Collichio.

Happy Cooking!

Jumbo Shrimp Pasta

15-20 colossal size shrimp – tails on, deveined

2 tablespoons fennel seed (told you I love this stuff)

1 teaspoon red pepper flakes (if you don’t like spicy just don’t add)

Salt and pepper

1/2 of  fresh lemon juice

4 cloves of garlic – grated

1/4 cup olive oil

1 slice of prosciutto

In a large bowl place shrimp, fennel, red pepper flakes, salt and pepper to your liking, olive oil, garlic and fresh squeeze lemon juice. Mix well with your hands.

Notice I am using my favorite tool for the garlic?

Now that everything is the bowl, I will mix it up and start my pot of water for the fresh pasta.

Heat a skillet to medium-high and put in the shrimp with all the oil from the bowl as well.

Cook the shrimp until pink and firm.

Turn off the skillet and this is when I cook the fresh pasta for 1 minute in the pot.

Now that everything is done time for plating. I took and handful of fresh pasta and added to the bowl and added shrimp with the sauce from the pan. I then added fresh prosciutto. Here is the plating:

So there you have it, Jumbo Shrimp Pasta.  Guys if you cook this on St. Patrick’s Day – well you just might have the luck of the Irish if you get my drift!

Happy Cooking!