Tuesday, April 28, 2020

Lighter Shrimp Scampi from Cleo Coyle for #NationalShrimpScampiDay (No Kidding)


From Cleo Coyle: Because tomorrow is National Shrimp Scampi Day (yes, there is such a thing), Marc and I thought we'd re-share the way we make it, which is a lighter take on the traditional version, and we use the term "traditional" loosely. Why?

Because you will not find "shrimp scampi" in a cookbook of authentic Italian cuisine. This dish was born in America. When you order it in a restaurant, 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. 

Our scampi recipe is not from any particular menu, it's simply our 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 or even zoodles. When we make it, we practically inhale bowls of it. We hope you enjoy it as much as we do...




👇
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☕ Cleo Coyle's
Lighter Shrimp Scampi


Serves 4
Ingredients:

20-24 Large Shrimp (fresh or frozen) 
16 ounces spaghetti or angel hair (see my note)*
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 (optional)
1/2 teaspoon oregano


*Note: To lower calories and carbs even more, choose low-carb noodles or swap the pasta for zoodles. You can also leave out the seasoned breadcrumbs and consider adding a sprinkling of Italian dried spice mix  instead.

(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 or Parmigiano-Reggiano.

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, Marc and I enjoy grating Pecorino Romano over the top. Freshly ground pepper is also nice on this dish and/or a squeeze of lemon.








Eat (and read) with joy!   

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Haunted Bookshop Mysteries


This is us >> Alice and Marc.
Together we write as Cleo Coyle

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9 comments:

  1. Thank you for the recipe. I have all the ingredients now at home. I know my husband will love this.

    ReplyDelete
    Replies
    1. You're welcome, Lori. I hope you and your husband enjoy it as much as Marc and I do. Be well and stay safe, and that goes for everyone. With love,

      ~ Cleo
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  2. Thank you for the recipe. It sounds delicious and easy enough for me to make!

    ReplyDelete
    Replies
    1. It is indeed very easy to make, Chris, a virtue in a recipe that makes us happy, too. Thanks for dropping by the kitchen today. Be well and stay safe, and that goes for everyone. With love,

      ~ Cleo
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  3. Another winner, Cleo! Thanks
    Continue to be well and sane!

    ReplyDelete
    Replies
    1. Staying well and sane, is excellent advice, especially with the latter! :) Thanks for dropping by today, Libby. You always lift my spirits. xoxo

      ~ Cleo
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    2. Living with our daughter and 3 1/2 year old granddaughter 24/7 is "interesting." Familiarity does breed, if not contempt, a bit of frazzled nerves.
      Thanks heavens for our own pool for wearing off some of her energy!

      Delete
  4. I didn't know there was such a thing as National Shrimp Scampi Day! The recipe sounds delicious. If only I had seasoned breadcrumbs in the pantry... Thanks for sharing!

    ReplyDelete
    Replies
    1. Hi, Jennifer - Feel free to improvise on this recipe. That's exactly how Marc and I came up with it! Leave out the breadcrumbs and sub with a few spices that you'd typically find inside the seasoned version (dried rosemary, basil, parsley, etc), or leave them out entirely. The garlic and oregano provide some nice flavor on their own. The breadcrumbs are there for flavor and to help mimic the typical scampi dish that's served in popular restaurants. However you make it, we hope you will...

      Eat with joy!
      Be well and stay safe...and that goes for everyone...

      Love,
      Cleo
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