Shrimp Scampi

This easy Shrimp Scampi is ready in under 30 minutes! Tossed with a garlic butter scampi sauce made with white wine and lemon. Serve it with Homemade Garlic Bread or Roasted Cauliflower and you’ll have a great dinner on the table in no time.

Shrimp Scampi

But First, What is Shrimp Scampi?

Shrimp Scampi is an Italian-American dish that includes serving cooked shrimp with a garlic butter sauce. The shrimp can either be served alone or on top of pasta but for this recipe, we are going with pasta to make it a full-fledged meal. Fun fact, the United States has a National Shrimp Scampi day on April 29th each year, so why not plan ahead and join in on the celebrations!

What is in the scampi sauce?

Shrimp Scampi sauce is made up of the olive oil/butter mixture, the flavor coming from the cooked shrimp, garlic, white wine ( or chicken broth), salt, pepper, and lemon juice. The result is a buttery garlic sauce with a hint of freshness. Plus the white wine gives it a lot of depth.

Main Ingredients Needed

This is a super easy shrimp scampi recipe that only calls for 9 ingredients and can be done in about 30 minutes or less. Here’s what you’ll need:

  • Olive Oil and Butter – this mixture is used to cook the shrimp. Butter alone has a lower smoke point so it turns brown faster, but with olive oil mixed in you’re able to get the same flavor without the worry of burning.
  • Garlic – minced. For flavor!
  • White Wine – this ingredient is also used in the scampi sauce, but if you are looking for a non-alcoholic option you can always use chicken broth.
  • Salt and Pepper – to taste.
  • Shrimp – I used large shrimp that had 21-25 per pound. Feel free to use whatever size you’d like! The smaller shrimp will take less time to cook, the larger shrimp will take longer.
  • Linguine – to save time, try to have this going while the shrimp are cooking.
  • Parsley – to garnish.
  • Lemon – spritzing a bit of lemon juice to the top of this really takes it to the next level.
Shrimp Scampi Recipe

How to Make Shrimp Scampi

Shrimp Scampi is a simple recipe that is packed full of flavor. The white wine and lemon in the scampi sauce add freshness and depth while the linguine holds the sauce and makes this dish a meal worthy of dinner time. For full recipe details, see the printable recipe card down below.

Make Scampi Sauce + Cook Pasta

In a large skillet, heat butter and olive oil over medium heat. Add in minced garlic and stir until fragrant, about 30 seconds. Add in the wine and simmer until it has reduced by half. While the sauce is simmering, in a separate pot, cook the pasta according to package directions. Reserve some pasta water to add to the sauce later.

Can I substitute white wine with something else?

Yes!! You can use vegetable or chicken broth if you prefer.

What type of pasta works best with Shrimp Scampi?

Any long pasta noodle will work. I prefer to use linguine, but spaghetti, fettuccine or angel hair pasta is great. Whole wheat pasta is also an option here. Regardless of which kind you use, be sure to cook it al dente. (Check cook time on the package.)

Cook the Shrimp

Sprinkle shrimp with salt and pepper. Add to pan and cook until they are opaque and pink on both sides. It should be about 90 seconds per side.

Why is my shrimp dry and tough?

It’s pretty easy to overcook shrimp and seafood in general. When shrimp is pink, it’s done.

Large shrimp take about 5 minutes

Medium shrimp take 3-4 minutes,

Any size smaller than medium take around 90 seconds to cook.

Add Pasta to the Pan

Add in hot pasta and toss to coat, adding in reserved pasta water as needed to create a sauce. Toss shrimp scampi with parsley and add in lemon juice to taste. Serve hot.

Shrimp Scampi Pasta

What Side Dishes Pair Well With Shrimp Scampi?

Shrimp and pasta is a filling meal by itself, so I would pair it with a light salad or steamed veggie. You could even just add a piece of garlic toast. Here are a few options:

Storing Leftover Shrimp Scampi

Store leftover shrimp scampi in an airtight container in the fridge for up to 3 days.

To reheat, simply warm in the microwave using 50% power to avoid drying out the shrimp. Also, adding in a splash of water will help keep moisture in the reheated dish.

More 30 Minute Meals to Try!

If you loved how quick this meal was, check out these other 30 Minute Meals.

The printable recipe card is below, make sure to pin it, print it, or bookmark it to save this recipe for your dinner needs! Have a great day, friends! 🙂

Shrimp Scampi

Print

Shrimp Scampi

#wprm-recipe-rating-3 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-rating-3 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-3-33); }#wprm-recipe-rating-3 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-3-50); }#wprm-recipe-rating-3 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-3-66); }linearGradient#wprm-recipe-rating-3-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-3-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-3-66 stop { stop-color: #343434; }

This easy Shrimp Scampi recipe is ready in under 30 minutes! Tossed with a garlic butter scampi sauce made with white wine and lemon.
Course Dinner
Cuisine Italian
Keyword how to make shrimp scampi, Shrimp Scampi, shrimp scampi recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 599kcal
Author Lauren

Ingredients

  • 2 tablespoons olive oil
  • 3 tablespoons salted butter divided
  • 1 tablespoon minced garlic about 3 cloves
  • 1/2 cup white wine or vegetable/chicken broth
  • salt & pepper to taste
  • 1 pound shrimp peeled and deveined (21/25 count)*
  • 3/4 pound linguine plus reserved pasta water
  • 3 tablespoons parsley chopped
  • 1/2 lemon juiced

Instructions

  • In a large skillet, heat 2 tablespoons butter and olive oil over medium heat. Add in minced garlic and stir until fragrant, about 30 seconds. Add in wine and simmer until it has reduced by half.
  • Sprinkle shrimp with salt and pepper. Add to pan and cook until they are opaque and pink on both sides. Should be about 90 seconds per side.
  • Add in hot pasta and toss to coat, adding in reserved pasta water as needed to create a sauce. Toss with parsley and add in lemon juice to taste. Serve hot.

Video

Notes

*I used large shrimp that had 21-25 per pound. Feel free to use whatever size you’d like! The smaller shrimp will take less time to cook, the larger shrimp will take longer.

Nutrition

Calories: 599kcal | Carbohydrates: 66g | Protein: 35g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 308mg | Sodium: 965mg | Potassium: 337mg | Fiber: 3g | Sugar: 3g | Vitamin A: 515IU | Vitamin C: 16mg | Calcium: 199mg | Iron: 4mg

The post Shrimp Scampi appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

XL Zucchini go-to’s – lemon zucchini tea cake and zucchini bread

 

I am curious how many people that took up gardening last year because of Covid are still gardening this year? I do know that my local gardening store was a little more prepared for it this year; unlike last year when they were out of just about everything. We have had some sort of a garden for well over 30 years now and it seems to continually keep growing; no pun intended. Though this was the first time in; so long I can’t remember when that I wasn’t able to get any garlic in the ground last year for this Spring’s harvest but we are dealing with it fine.

img_4528

This year we had more summer squash and zucchini so I didn’t make as many baked goods with the super large zucchini that sometimes just appear in the garden. There are a couple of recipes that are my go-to for those super large what the hell do I do with this monster. 

img_4530

The first thing I make is zucchini bread. This is a crowd pleaser and I love that I can make so many small loaves for the freezer. Personally for just the three of us we do not leave a full size loaf of anything. We are usually all set with eating the same thing over and over again by day 2; but feel obligated to eat the whole thing before it goes bad or dries out. 

img_4536

I am going to share a couple of recipes with you today so if you are gardening or lucky enough to come across some super large “what to do with me” zucchinis you can start with one of these or both. I think you will be very happy either way.

 

img_4527

Print

Lemon Zucchini Tea Cake

a little sweet, a little tart, a little dense a lot delicious
Author dclarkabal

Equipment

  • 9 inch cake pan

Ingredients

cake

  • ¾ cup oil can you use applesauce or coconut oil
  • cup shredded zucchini drained
  • cup all-purpose flour
  • 2 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3 x-large eggs
  • cups sugar
  • 2 teaspoon finely grated lemon zest from 1 lemon
  • ¼ cup freshly squeezed lemon juice use the same lemon you zested
  • 1 teaspoon vanilla extract
  • handful of fresh blueberries

cream cheese frosting

  • 1 8 ounce box cream cheese softened
  • ¼ cup butter softened
  • 1 teaspoon good vanilla extract
  • 1 16 ounce box confectioners sugar roughly 4 cups – I buy mine in a large bag

Instructions

cake

  • In a stand mixer or use your hand mixer; combine the eggs and sugar on medium-high speed until light in color 1-2 minutes. Add the applesauce, lemon zest, lemon juice and vanilla beat until well combined another 1-2 minutes. Add the zucchini, beat till combined; another minute. Sift the flour, soda, powder and salt. Add this mixture to create the batter and beat till combined; do not over mix.
  • Grease or spray your pan and add the batter, place in the oven for about 40-45 minutes. Bake until your wooden toothpick comes out clean. Let the cake cool, loosen the edges and invert the cake onto a wire rack to completely cool. Once cool, spread cream cheese frosting and top with some blueberries

cream cheese frosting

  • In a stand mixer, cream together the room temperature cream cheese and butter. add the vanilla and confectioners sugar blend until smooth and creamy
  • spread the frosting all over the top of the cooled cake and cover with blueberries. Slice and enjoy!

Print

Zucchini Bread

great recipe to make different size loaves and freeze.
Course bread
Keyword baking, zucchini, zucchini bread
Servings 6 people

Ingredients

  • 2 Eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 2 teaspoon vanilla extract
  • 2 teaspoon cinnamon
  • 1 package vanilla pudding
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 cups AP-flour
  • 2 cups zucchini grated and drained

Instructions

  • preheat oven to 350’F grease baking dish
  • in a mixing bowl add the eggs, oil, sugar, vanilla and cinnamon and mix well
  • in another small bowl add the vanilla pudding, baking soda and powder, plus the flour and stir or whisk to combine.
  • add the dry ingredients to the wet ingredients in the mixing bowl and mix till combined.
  • Add the shredded zucchini and stir till everything is mixed together.
  • fill baking dishes 3/4 full and bake for 45-55 minutes. adjust timing for which ever size dishes you are using

 

Originally posted at Cooking at Clark Towers

Wellness Lemon and Ginger Shot

Wellness Lemon and Ginger Shot

Welcome the day with an immune-boosting, anti-inflammatory elixir comprised of just lemon, ginger and cayenne pepper. Throw in an orange to amp up the nutrition of this immunity shot, if desired. These wellness lemon and ginger shots take just minutes to make.

Photo of three clear glass bottles filled with lemon and ginger shots. A knob of ginger and half a slice of lemon are next to the bottles.

Every winter I load up on nourishing immunity shot recipes, such as this Lemon and Ginger Shot and our Immune Boosting Ginger and Turmeric ShotsMinimal ingredients are required and they’re MUCH cheaper than those found in stores. These wellness shot recipes, Healthy Green Smoothie and  Instant Pot Bone Broth recipes are made often come January.

Ginger Shot Recipe

These lemon ginger shots require just three ingredients to make – four if you’d prefer to tame the spicy kick of the ginger by adding an orange. This small immune booster shot packs a huge nutrition punch. 
 
I use an inexpensive Hamilton Beach Juicer, but a high speed blender will also work. Instructions for both are included below.

Photo of three clear glass bottles filled with lemon and ginger shots. Squeezed lemon and orange rinds are nearby as well as a stick of ginger.

HOW TO MAKE Ginger SHOTS

If using a juicer, this spicy ginger shot recipes can be made in only five minutes in 4 short steps:

 

Prep the Produce – wash the ginger and lemon with a vegetable brush or toothbrush.

 

Juice the Produce – Juice the ginger and lemon (and orange, if adding). 

 

Add the Cayenne Pepper – Add the cayenne pepper to the juice and stir to combine

 

Enjoy – throw back this bad boy and reap the rewards.

Ginger Shot Benefits

As detailed in our Ginger Turmeric Shot recipe, ginger is a powerhouse of nutrition. Think rich with antioxidants, natural inflammatory, immune system booster and more. Head over and read up if you’re not familiar with all the benefits of ginger. Ginger shots for colds and ginger shots for weight loss are two reasons we incorporate these into our diet. 

clear mason jar with ginger shot juice next to a mesh strainer, empty glass mason jar and knob of ginger.

When Should You Take Ginger Shots?

Preferably in the morning. The ginger will help boost your metabolism and sooth any belly issues you may wake up with. 

**DISCLAIMER** I am not a doctor and am not offering up medical advice. These are just benefits I’ve personally researched. 

Photo of three clear glass bottles filled with lemon and ginger shots. A knob of ginger and half a slice of lemon are next to the bottles.

Print

Wellness Lemon and Ginger Shot

#wprm-recipe-user-rating-34 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-34 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-34-33); }#wprm-recipe-user-rating-34 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-34-50); }#wprm-recipe-user-rating-34 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-34-66); }linearGradient#wprm-recipe-user-rating-34-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-34-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-34-66 stop { stop-color: #343434; }

Kick off your week with an immune-boosting, anti-inflammatory elixir comprised of just lemon, ginger and cayenne pepper. Throw in an orange to tone down the spice and amp up the nutrition. These wellness lemon and ginger shots take just minutes to make each morning. 
Course Breakfast
Cuisine American
Keyword Cayenne, Ginger, Healthy Shots, Juice Shots, Lemon
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 Shot
Calories 64kcal
Cost $1.50

Ingredients

  • 2 Lemons (*Note 1)
  • 1 2″ Piece of Fresh Ginger (*Note 2)
  • 1/8 tsp Cayenne Pepper

OPTIONAL:

  • 1 Large Orange (*Note 3)

Instructions

JUICER:

  • Wash the ginger with a vegetable brush or toothbrush and juice with the juicer.
  • Remove the peel from the lemons and juice with the juicer.
  • If adding an orange, remove the peel and juice with the juicer.
  • Add the cayenne pepper directly to the juice and manually stir to combine.
  • Enjoy immediately or store in airtight containers in the refrigerator up to 3 days.

BLENDER:

  • Juice the lemons (and orange if using) and add it to the blender followed by the ginger (skin removed) and cayenne pepper. Blend for 30 seconds, on high. If the mixture is too thick, add a tablespoon of water. Repeat a tablespoon at a time until the mix gets going.
  • Strain through a small fine mesh strainer or nut milk bag.
  • Enjoy immediately or store in airtight containers in the refrigerator up to 3 days. (*Note 4)

Notes

Note 1 – If using a juicer, peel the lemons before adding them to the juicer. If using a blender, keep the peel on so you can juice with ease.

Note 2 – If using a juicer, you can leave the ginger skin on. If using a blender, make sure to remove the skin first.

Note 3 – We love the spice of ginger and cayenne and don’t add anything extra. If you want to tone it down a bit, add an orange to the mix. It will add a ton of Vitamin C as well. If using a juicer, peel the orange before adding it to the juicer. If using a blender, keep the peel on so you can juice with ease.

Note 4- I make three batches at a time and store in these little  2 oz. glass bottles.

Nutrition

Serving: 1Shot | Calories: 64kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 298mg | Fiber: 6g | Sugar: 5g | Vitamin A: 94IU | Vitamin C: 114mg | Calcium: 56mg | Iron: 1mg

Hi, I’m Darcey!

I’m a fully caffeinated full time food blogger and lover of the outdoors, travel, and wine (not necessarily in that order).

Signup for our newsletter & get recipes, tips, gear reviews & more!

document.getElementById( “ak_js” ).setAttribute( “value”, ( new Date() ).getTime() );

The post Wellness Lemon and Ginger Shot appeared first on Foodie and Wine.

Originally posted at Foodie And Wine

Immune Boosting Ginger and Turmeric Shots

Immune Boosting Ginger and Turmeric Shots

Immune boosting and anti-inflammatory ginger and turmeric shots recipe. Only 4 ingredients and 5 minutes is all you need to enjoy turmeric shot benefits. 

Close up of two small glass bottle holding ginger and turmeric juice. Squeezed fresh lemons off to the side.

Enjoy the benefits of immune boosting and anti-inflammatory ginger and turmeric shots without the high price tag you’ll find in the stores. This healthy and vegan turmeric shots recipe is loaded with spicy ginger and turmeric and lemon and black pepper. 

 

Having had nodular melanoma and regular melanoma this year, I’m loading up on all-things-healthy to help avoid new cancer growth and other ailments. 

Turmeric Shot Recipe

This is my go-to daily wellness shot recipe to help curb gut issues, reduce inflammation and help ward off colds. It’s comprised of just 4 ingredients: turmeric, ginger, lemons and black pepper. My Healthy Green Smoothie Recipe and Instant Pot Bone Broth are the other healthy elixirs I can’t get enough of.

How To Make Turmeric Shots

When using a juicer, this ginger turmeric shots recipes can be made in just 5 minutes in 4 quick steps:

 

Prep the Produce – wash the turmeric and ginger with a vegetable brush or toothbrush.

 

Juice the Produce – Juice the turmeric, ginger and lemon. 

 

Add the Black Pepper – Add the black pepper to the juice and stir to combine

 

Measure – This wellness shot recipe makes two shots. Divide the juice into two servings and store in an airtight container in the refrigerator. 

Ingredients needed to make a turmeric shot including turmeric, ginger, lemon and black pepper. Also shows two small glass bottles to hold the finished products.

Turmeric Shots Benefits

Wondering what are turmeric shots good for? Benefits of turmeric, ginger and lemon are plentiful. Here are a few reasons to incorporate this Ginger and Turmeric Shot into your daily routine.**

 

Benefits of Turmeric

-Rich with powerful antioxidants that neutralize free radicals.

-Natural anti-inflammatory.

-Stimulates the body’s natural detoxifying process.

-Aids in digestion.

-Improves blood circulation and clotting, helping reverse the heart disease process. 

-is Curcumin, the yellow pigment in the spice, kills and stops the growth of melanoma skin cancer cells in a recent study.

 

Benefits of Ginger

-Rich with antioxidants that neutralize free radicals. Only pomegranates and select berries have more.

-Natural anti-inflammatory.

-Aids in the digestion of food. 

-Helps relieve nausea and upset stomach, especially morning sickness.

-Boosts the immune system.

-Supports metabolism health.

-is a Lowers blood sugars and improves heart disease risk factors. 

 

Benefits of Lemon

-Helps prevent buildup of plaque and progression of heart disease.

-Antioxidant properties proven to reduce inflammation.

-Helps lower blood pressure.

-Helps to prevent kidney stones.

-Improve digestive health.

TURMERIC AND BLACK PEPPER

The absorption of Turmeric is heavily minimized when black pepper isn’t present. Black pepper contains a compound called Piperine, a substance that enhances the absorption of Curcumin (a product of turmeric) by 2,000%. (source)

How Many Turmeric Shots A Day

The recommended daily dose is 60-80 ml. I purchased these 2 oz. glass bottles that holds slightly shy of 60 ml and kick back one per day. You can select a larger size if you prefer more in each dose. Turmeric Shots Amazon cost about $3 each, which adds up quickly.

How Do You take Turmeric Shots?

I just knock it back with nothing else to wash it down. I enjoy the taste of spicy turmeric and ginger, but not everyone does. If that’s you, follow it down with a bit of juice or water or milk. You can also dilute it in a glass of cold water before drinking. 

**DISCLAIMER** I am not a doctor and am not offering up medical advice. These are just benefits I’ve personally researched. 

Close up of two small glass bottle holding ginger and turmeric juice. Squeezed fresh lemons off to the side.

Print

Immune Boosting Ginger and Turmeric Shot

#wprm-recipe-user-rating-36 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-36 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-36-33); }#wprm-recipe-user-rating-36 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-36-50); }#wprm-recipe-user-rating-36 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-36-66); }linearGradient#wprm-recipe-user-rating-36-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-36-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-36-66 stop { stop-color: #343434; }

Enjoy the benefits of store-bought immune boosting ginger and turmeric shots without the price tag. This turmeric shot recipe is loaded with spicy ginger and turmeric and lemon and black pepper.
Course Breakfast
Cuisine American
Keyword Ginger, Healthy Shots, Juice Shots, Turmeric
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 shots
Calories 180kcal
Cost $5

Ingredients

  • 4 oz Turmeric (*Note 1)
  • 4 oz Ginger
  • 2 Large Lemons, Peeled
  • 1/8 tsp Ground Black Pepper

Instructions

  • Wash the turmeric and ginger with a vegetable brush or toothbrush.
  • Juice the ginger and turmeric. (*Note 2)
  • Remove the skin from the lemons and juice via the juicer.
  • Add the black pepper directly to the juice and manually stir to combine.
  • This recipe makes two shots – divide the juice into two servings and store in airtight containers in the refrigerator. Remove from the refrigerator immediately before you’re ready to enjoy. (*Note 3)

Notes

Note 1 – Turmeric will discolor anything it touches, including your hands. We keep a wet nap nearby to immediately clean up spilled turmeric juice. 

Note 2- Dry the leftover pulp and add it to other juices or smoothies for an added flavor and health boost. 

Note 3- The recommended daily dose is 60-80 ml. I purchased these 2 oz. glass bottles that holds slightly shy of 60 ml. You can select a larger size if you prefer more in each dose.

 

Nutrition

Calories: 180kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 8g | Sodium: 10mg | Potassium: 384mg | Fiber: 5g | Sugar: 4g | Vitamin C: 60mg | Calcium: 37mg | Iron: 1mg

Hi, I’m Darcey!

I’m a fully caffeinated full time food blogger and lover of the outdoors, travel, and wine (not necessarily in that order).

Signup for our newsletter & get recipes, tips, gear reviews & more!

document.getElementById( “ak_js” ).setAttribute( “value”, ( new Date() ).getTime() );

The post Immune Boosting Ginger and Turmeric Shots appeared first on Foodie and Wine.

Originally posted at Foodie And Wine