Showing posts with label angel hair. Show all posts
Showing posts with label angel hair. Show all posts

Tuesday, April 17, 2012

Healthier Shrimp Scampi and a Fun Florida Film Festival by Cleo Coyle





You will not find "shrimp scampi" in a cookbook of authentic Italian dishes. This dish was born in America, and when you order it, you'll usually be served a gratin of large shrimp that have been split, brushed with an obscene amount of garlic butter and then broiled. 

Cleo Coyle, pasta eater,
is author of
The
Coffeehouse  Mysteries
Some restaurants like to serve it over pasta or rice. A famous chain of American seafood restaurants has long been known for its scampi. You can even get Red Lobster's copycat scampi recipe by clicking here.

My scampi recipe for you this week is not from any particular menu, it's simply my improvised, lighter version. The meal is satisfying yet healthy. Garlic, olive oil, fresh parsley, and seafood--all good stuff. You can make it even healthier by using a spinach, whole wheat, or low glycemic index pasta. When I make it, my husband inhales bowls of it, and I hope you enjoy it, too.


If you live in or near Sarasota, Florida, you may also enjoy this bit of news. The annual Sarasota Film Festival is underway this week and from now through Sunday, April 22nd, you can catch a wonderful presentation of films, many with the filmmakers and actors in attendance and ready to answer questions after the screenings.


A good buddy of mine, Scott Ciencin, is on the Festival staff and answered questions in the video below. Just click on the arrow to learn more, and if you see Scott at the festival, tell him Cleo Coyle says Hey! No kidding, don't be shy. Scott is one of the nicest guys in the whole wide world.

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Sarasota Film Festival official website - Click Here for more information, including the film schedule and tips from "The Insider," my friend Scott Ciencin.




 
Cleo Coyle's (Healthier)
Shrimp Scampi
with Angel Hair





To download a PDF of this recipe that you can print, save, or share, click here.


Servings: about 4
Ingredients:

20-24 Large Shrimp (fresh or frozen) 
16 ounces pasta (1 box is usually 16 oz or 1 pound) 
5 tablespoons olive oil 
6-8 cloves garlic, roughly chopped 
1 tablespoon butter 
1/2 cup chopped fresh parsley (or 1/4 cup dried, but fresh tastes better!) 
1/4 cup Italian seasoned breadcrumbs 
1/2 teaspoon oregano

(Optional finishers) Freshly ground pepper; a quick squeeze of fresh lemon wedge or a bit of lemon zest grated over the top; sea salt; or freshly grated pecorino (read the comments after this post for the cheese on seafood question). 


Directions:

(1) First clean and peel your shrimp. If you are using frozen shrimp, defrost the shrimp first. Then make your pasta according to the package directions. I like angel hair but any pasta will work. To make this dish even more healthy, try spinach, whole wheat, or a specialty pasta with a low glycemic index. Drain well and set aside.

(2) Warm olive oil in a large skillet over medium heat. Throw in the chopped garlic cloves and saute for a minute or two. Toss in your shrimp. In 3 to 5 minutes, when they turn pink, stop the cooking. Do not overcook or shrimp will be tough and rubbery. Leave the oil in the pan but take out the shrimp and the garlic and set aside.

(3) Add the butter to the pan. When the butter melts, add your drained pasta, rolling around to coat well with the oil and butter. Toss in the Italian seasoned breadcrumbs, parsley, and oregano, and put your shrimp back into the pan to warm again.

(4) There is no need to add the chunks of garlic back in because by now the garlic has imparted its flavor to the oil. However, if you really like garlic (as we do), then throw it back in there, baby! Toss all ingredients together and serve.

Finish: Although there is much debate about whether to serve seafood pasta dishes with cheese (see the comments :)), I do enjoy grating pecorino over the top. Freshly ground pepper is also nice on this dish and/or a squeeze of lemon.





Eat with joy!

~ Cleo Coyle, author of




To get more of my recipes, enter to win
free coffee, or learn about my books, including
my bestselling 
Haunted Bookshop series, visit my online coffeehouse: CoffeehouseMystery.com



The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village 
coffeehouse, and each of the ten titles includes the 
added bonus of recipes. 
 


The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name Alice Kimberly
To learn more, click here.

Friday, January 29, 2010

Cleo Coyle’s (Healthier) Shrimp Scampi with Angel Hair


You will not find a recipe for "shrimp scampi" among the 1200+ pages of The Professional Chef, the cookbook of the CIA. (No, not the guys with black helicopters, the Culinary Institute of America.)

You will not find "shrimp scampi" in a cookbook of authentic Italian dishes, either. For one thing, "scampi" in Italian refers to Dublin Bay Prawns (the singular is scampo. So essentially the loose translation of "shrimp scampi" would be shrimp shrimp, which sounds even sillier than the oxymoron jumbo shrimp).

Like me, shrimp scampi was born in America; and on United States restaurant menus, ordering this dish usually means you'll be getting a gratin of large shrimp that have been split, brushed with plenty of butter & garlic and then broiled. Some restaurants like to serve it over pasta or rice. A famous chain of American seafood restaurants has long been known for its scampi. (You can even get Red Lobster's copycat scampi recipe by clicking here.)


My recipe below is not "authentic" shrimp scampi from any particular menu, it's simply my improvised, lighter version. The meal is satisfying yet healthy. Garlic, olive oil, fresh parsley, and seafood--all good stuff. You can make it even healthier by using a spinach, whole wheat, or low glycemic index pasta. When I make it, my husband inhales bowls of it, and I hope you enjoy it, too...

Cleo Coyle's (Healthier)
Shrimp Scampi with Angel Hair

Servings: about 4
Ingredients:

20-24 Large Shrimp (fresh or frozen)
16 ounces pasta (1 box is usually 16 oz or 1 pound)
5 tablespoons olive oil
6-8 cloves garlic (roughly chopped)
1 tablespoon butter
1/2 cup chopped fresh parsley (or 1/4 cup dried, but fresh tastes better!)
1/4 cup Italian Seasoned breadcrumbs (I use Progresso or 4C brand)
1/2 teaspoon oregano (dried is ok here)

(Optional finishers) Freshly ground pepper; a quick squeeze of fresh lemon wedge (or a bit of lemon zest grated over the top); sea salt; or freshly grated Pecorino Romano. Directions:

(1) First clean and peel your shrimp. (If using frozen, defrost first.) Then make your pasta according to the package directions. I like angel hair but any pasta will work. (To make this dish even more healthy, try spinach, whole wheat, or a specialty pasta with a low glycemic index.) Drain well and set aside.
(2) Heat olive oil in a large skillet over medium heat. Throw in the chopped garlic cloves and saute for a minute or two. Toss in
your shrimp. When the little fellas begin to turn pink (3 to 5 minutes, do not overcook or shrimp will be tough and rubbery), stop the cooking. Leave the oil in the pan but take out the shrimp and the garlic and set aside.

(3) Add the butter to the pan. When the butter melts, add your drained pasta to the pan, rolling around to coat well with the oil and butter. Toss in the Italian seasoned breadcrumbs, parsley, and oregano, and put your shrimp back into the pan to warm again.

(4) There is no need to add the chunks of garlic back in because the garlic has already imparted its flavor to the oil. However, if you really like garlic (as we do), then throw it back in there, baby! Toss all ingredients together and serve! Finish: Although there is much debate about whether to serve seafood pasta dishes with cheese, I do enjoy grating some nice, salty Pecorino Romano over the top. Freshly ground pepper is also nice on this dish and/or a squeeze of lemon.






Eat with joy!

To get more of my recipes or to learn
about the books in my
Coffeehouse Mystery series,
visit my official Web site:
http://coffeehousemystery.com/



Till next time,
~ Cleo Coyle

author of
The Coffeehouse Mysteries

www.CoffeehouseMystery.com



Comments welcome!