Shrimp Scampi (the easy way)

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Our eldest had a birthday party this weekend and I had bought a shrimp cocktail platter. I thawed it and totally forgot about taking it out for our guests. Needless to say, we have a lot of shrimp right now. We haven’t had pasta in a while, so I decided to make some shrimp scampi. This is literally the easiest throw together dish ever and it took me… maybe 20 minutes? Most of that time was waiting for the water to come to boil. Turns out, a watched pot won’t boil. This recipe is literally made with ingredients we had on hand. I wanted to make sure our meal wasn’t just pasta, so I added a huge salad and broccoli to the dish.

INGREDIENTS:

  • 1-2 cups cooked shrimp (no tails!) This is dependent on how much you love shrimp.
  • 1 package thin spaghetti noodles
  • 1 lemon (for zest and juice)
  • 2 tbs olive oil
  • 3 tbs butter
  • 1/4 cup parmesan
  • 1/4 cup capers
  • fresh herbs- I used thyme, chives, and parsley
  • 3 cloves minced garlic
  • 1/2 yellow onion diced finely

INSTRUCTIONS:

  1. Bring a large pot to boil, add pasta and cook til al dente.
  2. Meanwhile, on medium heat, cook onion until translucent. Add garlic and cook 1-2 minutes.
  3. Add butter, zest of one lemon, lemon juice, herbs, and capers. Stir in the shrimp and cooked pasta. Cook on medium-medium low heat for 1-2 minutes so flavors can meld into pasta.
  4. Top with the shaved parmesan.
  5. Plate and devour.

You can add so many more things into this dish such as: cooked broccoli, peas, carrots, leeks, mushrooms, bell pepper…. list goes on!

Stuffed Mushrooms

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I heart mushrooms. They are versatile earthy goodness that can go with almost any dish. There are so many different ways to play with mushrooms when it comes to cooking. I was at the grocery store the other day and typically I will just grab a few baby bellas because they aren’t too expensive and they are a usual addition to my risotto or eggs. What luck was it to find these bad boys on sale? I made a basic stuffing mixture, but trust me, there are some great ways to jazz these up even more. Make this a meal and stuff them with a quinoa mixture, or with salmon or shrimp…. the options are endless.

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Ingredients:

  • 6 Large mushrooms
  • 1/2 cup of cream cheese
  • 1/4c grated parmesan
  • 1/4c shredded italian cheese mix
  • fresh herbs like parsley and basil or thyme
  • 1/4c frozen chopped spinach that is thawed/cooked in microwave
  • salt and pepper to taste
  • 3 tbs finely diced onion (I used red onion)
  • 6 strips cooked bacon and crumbled
  • 1/2c bread crumbs (can use italian for seasoning)
  • 1 tbs butter

What to do: Preheat oven to 350 degrees

  1. Clean your mushrooms. Even if they look clean. Use a damp cloth or paper towel and wipe them down.
  2. Gut your shrooms. Haha. Take out the stem and using a seraded spoon (like a grapefruit spoon) take out the gills. Be careful not to break the mushroom head as this is your vessel to hold the goodness.
  3. Mix together the bacon, cream cheese, cheeses, spinach, onion, and herbs. Add salt and pepper in generous amounts.
  4. Fill your mushrooms and place them in a greased baking dish. Bake them for about 15-20 minutes. The cheese will start to bubble.
  5. In the meantime, take a skillet and melt the butter. Add the crumbs at medium heat and mix to a golden brown. Adding some salt and pepper to this for a flavor punch is also good.
  6. Place the crumbs on top of the mushrooms and then place back in the oven for another 5 minutes.
  7. Serve and devour.
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Honestly, it’s a little blurry because I was shaking with excitement.