Sunday, August 21, 2011

Spicy Garlic Shrimp

I have been craving pasta... again!  This recipe is super easy and fast!!  You could definitely do the whole thing in under 30 minutes (for all you busy moms).   This is fabulous for a quick, light summer evening meal that won't leave you feeling weighed down.  It is spicy, garlicky, tangy, and then balanced by the sweetness of the sugar snap peas and roasted tomatoes.  Yummmm!

Click for Printable Recipe


Ingredients:
  • 24 - 30 medium-large shrimp, deveined and peeled (41-60 count)
  • 2 Tbsp extra virgin olive oil 
  • 1 Tbsp butter
  • 1/2 cup white wine (or you could use chicken stock/broth)
  • 5 cloves garlic, diced medium 
  • handful of chopped, frozen red and yellow bell peppers
  • 1/4 - 1/2 teaspoon crushed red pepper flakes (see food note below) 
  • 2 tsp Montreal Seasoning (by McCormick)
  • 1 large lemon, zested and juiced
  • 1/2 - 2/3  pints grape tomatoes (roasted with olive oil, coarse salt, pepper)
  • 1/2 bag of fresh sugar snap peas (about 4 oz)
  • 1/2 pack of linguini
Step-by-step:
Turn on the broiler in your oven.  Cut grape tomatoes in half, drizzle with olive oil, coarse salt and freshly cracked pepper.  Roast until they get a sort of dried out and a slight char on the edges.  This could take from 10 - 15 min. (Note - line pan with aluminum foil for easy clean up.)
1/2 - 2/3  pints grape tomatoes (roasted with olive oil, coarse salt, pepper) 
This is what they look like after broiling.  Slightly charred and wilted.  They will taste super sweet.
This is an 8oz bag.  I used about half of it.  These are really sweet as well.
4 oz sugar snap peas
Throw the sugar snap peas in with the linguini while it cooks.... about 8-9 minutes.
Zest the lemon first with the microplane.  Be very careful not to remove any of the pith (the white part) of the lemon, as this is bitter.  You JUST want the yellow part.  Then you can cut the lemon in half and get the juice out.  (Tip - microwave the lemon for about 15 seconds and roll it on the counter back and forth under gentle pressure before cutting it.  This will give you more juice than from a cold lemon.)
Zest of one large lemon
Add 2 Tbsp olive oil and 1 Tbsp butter to the pan.

 

Add chopped garlic, and diced red  and yellow bell peppers to the hot butter/oil.  Cook for about 2 minutes on medium-high.  You want the peppers to wilt down, but not the garlic to get too brown.
5 cloves garlic, diced medium + handful of chopped, frozen red and yellow bell peppers
Have the shrimp rinsed and patted dry waiting for the vegetables to cook down.
24 - 30 medium-large shrimp, deveined and peeled (41-60 count)
Add the shrimp to the pan.
Add crushed red pepper flakes.  Caution - control your heat at this step!!!  Use anywhere from a pinch to a half teaspoon. (It IS called spicy garlic shrimp!)
1/4 - 1/2 teaspoon crushed red pepper flakes (see food note below)
Add the Montreal Steak seasoning.  (Tip - if you use this, you do NOT need to add salt or pepper.)  Cook for about 2 minutes.
2 tsp Montreal Seasoning (by McCormick)
Add the lemon juice and white wine.
1/2 cup white wine+ juice from the lemon

Cook until shrimp are opaque and pink.  Do NOT overcook the shrimp.  They only need to cook a few minutes.
Remove from heat.  Add in the lemon zest.  Toss the shrimp and sauce with drained linguini, sugar snap peas, and top with the oven roasted tomatoes.  Enjoy!!
Food Note:
The recipe IS spicy, however, so if you're making it for the kiddos, I recommend cutting the red pepper flakes in half.

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Written Method:

Turn on the broiler in your oven.  Cut grape tomatoes in half, drizzle with olive oil, coarse salt and freshly cracked pepper.  Roast until they get a sort of dried out and a slight char on the edges.  This could take from 10 - 15 min. (Note - line pan with aluminum foil for easy clean up.)

Throw the sugar snap peas in with the linguini while it cooks.... about 8-9 minutes.

Zest the lemon first with the microplane.  Be very careful not to remove any of the pith (the white part) of the lemon, as this is bitter.  You JUST want the yellow part.  Then you can cut the lemon in half and get the juice out.  (Tip - microwave the lemon for about 15 seconds and roll it on the counter back and forth under gentle pressure before cutting it.  This will give you more juice than from a cold lemon.)  Add 2 Tbsp olive oil and 1 Tbsp butter to the pan.  Add chopped garlic, and diced red and yellow bell peppers to the hot butter/oil.  Cook for about 2 minutes on medium-high.  You want the peppers to wilt down, but not the garlic to get too brown.
Have the shrimp rinsed and patted dry waiting for the vegetables to cook down.  Add the shrimp to the pan.  Add crushed red pepper flakes.  Caution - control your heat at this step!!!  Use anywhere from a pinch to a half teaspoon. (It IS called spicy garlic shrimp!)   Add the Montreal Steak seasoning.  (Tip - if you use this, you do NOT need to add salt or pepper.)  Cook for about 2 minutes.  Add the lemon juice.  Cook until shrimp are opaque and pink.  Do NOT overcook the shrimp.  They only need to cook a few minutes.

Remove from heat.  Add in the lemon zest.  Toss the shrimp and sauce with drained linguini, sugar snap peas, and top with the oven roasted tomatoes.  Enjoy!!

15 comments:

  1. This looks like something my Hubby would really love!

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  2. Okay Amy... I gave ya a few days... how did this go? I can't wait to have it again!

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  3. We made this last night...and we loved it so much, we used the leftover ingredients to make a second batch to eat during the week! My boyfriend refused to buy a groupon today for an italian restaurant because he says "our food is better than theirs." :)

    --Bryan & Amy

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  4. Bryan and Amy - You just made my night!!! Thanks for the feedback.. and feel free to share the blog with your friends. :-)

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  5. Do you add the chicken broth at the end with the lemon juice?

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  6. Sounds great. How many does the recipe serve?

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    Replies
    1. Karol Sue -

      I guess that depends on your portion sizes and how you are serving it. I would say two very healthy adult portions if this is all you are serving, but up to 4 servings if you are having salad, bread, etc with it. It would be very easy to add more shrimp and more pasta. Good luck... let me know how it turns out!
      Julie

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  7. This was really, really great! The seasoning was perfect and the veggies complemented the shrimp so well. My only change next time will be to boil the peas for a shorter period of time - they were pretty soggy after 8 minutes (I think I'll try 4 minutes next time). Thanks so much for such a great, quick, fresh recipe! Loved it!!

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    Replies
    1. Thank you, Erin!
      Good thing for viewers to pay attention to... the peas... it may depend on the freshness or age of the peas as well. Great call on that one! :)
      Hope you will come back and try more of the recipes here and share my blog with your friends.
      Julie

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  8. This was so delicious! I had some breadsticks on the side, and it was just right. Thanks for this great recipe! It will for sure be making more appearances to my family's table. :)

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  9. This is so good! Second recipe I've tried from your blog and my husband and I loved it!

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  10. This was delicious! I would have never thought to add the Montreal steak seasoning to this kind of dish. Will definitely be making this again and again. Thanks!

    Laura

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  11. My fiance and I made this the other night and we both loved it! We used fresh green beans instead of sugar snap peas since those make him sick for some reason. Only thing I would caution on is watch those tomatoes! We put them under the broiler for 15 minutes and they were completely blackened and burned to a crisp. I can't imagine what 20 minutes would have done!

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    Replies
    1. You're right Amanda... (I used to have an old broiler where I lived, so I am editing the recipe). Glad you enjoyed the recipe! :)

      Delete

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