Now, being pregnant and just barely out of my first trimester, there are very few things that I can stomach these days. My life saver throughout the first trimester (and let's be honest I am still queasy 4 months in) has been carbs. Anything carbs stays down and keeps me and my baby full and happy.
So the past Sunday, when we were driving home from church and discussing what to have for dinner, I insisted that we have pasta. But not the tomato and meatballs stuff we had the other night, but shrimp scampi!
On the drive home from church I stopped at the local grocery store and got everything I needed for shrimp scampi.
INGREDIENTS:
1/2 of Spaghetti (we used wheat)
1 lb of Shrimp (or about 16 shrimp)
4 Tbs. of Butter
4 Tbs. of Olive Oil
2 Green Onions Chopped
2 Cloves of Garlic (chopped thinly)
1/2 cup of White Wine
Juice of 1/2 a lemon
Salt and Pepper
Parsley Chopped, to taste
Parmesan (to top)
Directions:
1. Boil a large pot of water for the pasta -- Cook 6-8 minutes to al dente. Drain and set aside.
2. Season the shrimp with salt and pepper or any other seasoning you prefer. (The Urban Farmer likes to season with brown sugar)
3. In a large skillet over medium heat, melt two table spoons of butter with two tablespoons of olive oil and combine. Saute the green onions and garlic until the green onions are translucent.
4. Add the shrimp to the pan with the green onions and saute till the shrimp are pink and remove. You are going to throw them back in at the end, so it is okay if they are not cooked all the way.
5. Combine white wine and lemon into the pan and bring to a boil.
6. Add your additional two tablespoons of butter and olive oil and bring to a simmer. Stir to combine all ingredients.
7. When the butter is melted, add the shrimp back in and cook five minutes. Then add the pasta into the pan. Add Parsley to taste.
8. Remove from the pan and place in a serving bowl. Top with Parmesan cheese to taste and serve.
2. Season the shrimp with salt and pepper or any other seasoning you prefer. (The Urban Farmer likes to season with brown sugar)
3. In a large skillet over medium heat, melt two table spoons of butter with two tablespoons of olive oil and combine. Saute the green onions and garlic until the green onions are translucent.
4. Add the shrimp to the pan with the green onions and saute till the shrimp are pink and remove. You are going to throw them back in at the end, so it is okay if they are not cooked all the way.
5. Combine white wine and lemon into the pan and bring to a boil.
6. Add your additional two tablespoons of butter and olive oil and bring to a simmer. Stir to combine all ingredients.
7. When the butter is melted, add the shrimp back in and cook five minutes. Then add the pasta into the pan. Add Parsley to taste.
8. Remove from the pan and place in a serving bowl. Top with Parmesan cheese to taste and serve.
I served my shrimp scampi with homemade Italian bread and topped my pasta with LOTS of Parmesan cheese (you can never have too much cheese).
Let's just say the recipe was delicious and mommy and baby were pretty happy with this delicious shrimp scampi recipe.
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