Friday, April 12, 2013

Shrimp Scampi Fettuccine

Well, spring never did show up here in Minnesota. We are still patiently, (well, impatiently now,) waiting for it to arrive. Yesterday, we actually received several inches of snow. SNOW! In April! It's quite frustrating to say the least. I'm ready for sunshine and adult beverages on my deck!

Although the weather is depressing, I do have some fun and exciting news to share! After five years of together, Todd asked me to marry him!  In true Todd fashion, he popped the question on April fools day. When that little ring box appeared, my heart sank as I thought to myself, "this is the worst joke...EVER." To my surprise, there really was a beautiful ring inside that box and he wasn't kidding when he asked,  "Will you marry me?" My co-chef and I are going to make it official on September 6th, 2014 and we couldn't be more excited! We just started the wedding planning process a few days ago and while discussing the budget, I asked, "Where should be spend the most?" Todd and I, at the same time blurted out, "on the food!" Seems appropriate for us two cooks! I am now the event planner, planning my own wedding! This is gonna be good... Stay tune because I promise to share as I go!

In other, just as exciting news,  this pasta is my new favorite week night meal. Even though the snow keeps falling, I know in my head it's spring. I am trying to head into the "spring menu" at home. No more soups, and stews. Light and fit is where it's at!

I am in LOVE with this dish for two major reasons. 1.) It's healthy. 2.) It's SUPER easy to throw together for a weeknight meal.


Shrimp Scampi Fettuccine
Serves: Two (2)

Ingredients:
6 garlic cloves, pressed
1 lemons, zested and juiced
5 tablespoons olive oil
1 tablespoon red pepper flakes
Dash of cayenne pepper, (optional)
1 Lb. large/jumbo raw shrimp, deveined, and butterflied.
1 shallot, diced
1/2-3/4 homemade or boxed fettuccine (See my recipe for homemade pasta here!)
2 tablespoons butter
2 cups fresh arugula




Directions:
In a bowl, combine garlic, zest and juice of lemon, olive oil, red pepper flakes, salt, pepper, and the shrimp. Set aside to marinate for up to an hour, (or as little as 15 minutes.)

Bring a large pot of water to a boil and add generous amounts of salt. (Typically 1/8-1/4 cup.) Add pasta and boil until just tender. (If using store bought pasta, cook 2 minutes less than recommend on the box for al dente pasta. If using fresh homemade,  you should only boil this for 2-3 minutes total.) Drain and set into large pasta bowl.

Meanwhile, heat a skillet over high heat. Add butter and shallots. Saute until shallots are clear, about 5-7 minutes. Add the shrimp and marinade to the pan. Stir to combine and cook until shrimp are pink and caramelized, (about three minutes.) Remove from heat and add shrimp mixture to the cooked pasta. Add in the arugula and toss to combine.

Serve with warm bread.

See? That was super easy, right? Healthy too! Let me know what you think!
-Kristen
Source: Modified version of this one from the Food Network.

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