Friday, April 24, 2009

Shrimp Scampi

Recipe From: Kitchen Cafe Blog
Canola/vegetable oil
6 tbsp butter
5 tbsp olive oil
9 cloves garlic (minced)
1 lb large shrimp (peeled and deveined)
1/2 tsp freshly ground black pepper
1 tbsp salt
1/3 cup parsley (chopped)
grated zest of 1 lemon
1/4 cup lemon juice (freshly squeezed)
1/2 lemon (thinly sliced into rounds)
1/4 tsp red pepper flakes
12 ounces linguine

Drizzle some oil in a large pot of boiling salted water. Add the linguine and cook until al dente, 7-10 minutes. Meanwhile, in another large heavy bottomed pan, melt the butter and olive oil over medium low heat. Add the garlic. Saute for 1 minutes. Don't burn the garlic. Add the shrimp, 1 tablespoon salt and pepper and saute just until shrimp turns pink, five minutes. Remove from heat. Add parsley, lemon zest, lemon juice, lemon slices and red pepper. Toss to combine. Drain pasta and toss with sauce and serve.

Steamed Asparagus with Butter and Lemon
1/2 pound fresh asparagus
Salt and pepper
2-3 tablespoons butter
1 tablespoon (approx.) lemon zest
1 tablespoon (approx.) freshly squeezed lemon juice

Trim washed asparagus by snapping off approximately the bottom two inches of stem. Steam the asparagus for five minutes (I used my simple steamer set in a pan of 2-3 inches of boiling water). Meanwhile, melt butter in a skillet. When asparagus is finished steaming, transfer to skillet and add the lemon zest and lemon juice. Heat through and serve.

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