Keeping frozen shrimp on hand is one of the best ways to make a quick & easy weeknight meal or a last-minute company dinner. Frozen shrimp along with some pantry staples, we created a delicious Mediterranean-style dinner that our family loved. Add a simple salad and enjoy. PS: They all went for seconds!
2poundsshrimp, large or colossal size,peeled & deveined, tails on
salt & pepper to taste
10-12largegarlic cloves with skin on
1TbspEVOO to drizzle over tomatoes & garlic
1-2cupsleftover green vegetables,we used leftover green beans
1lbpasta,we used what we had on hand, bucatini
Pecorino Romano grated cheese,for garnish
Line a large rimmed baking sheet with a piece of parchment paper or aluminum foil. Turn oven to broil. Once hot, reduce the oven temperature to 425º.
Wash tomatoes then coat them along with the whole cloves of garlic (skin on) with 1-2 Tablespoons of EVOO. Sprinkle with salt. Combine well. Place on the lined baking sheet.
Place baking sheet on the top oven rack and bake for 15-20 minutes at 425ºF, until tomatoes blister & garlic is soft.
Bring a large pasta pot filled with water to a boil. Follow the directions on the pasta box.
When the tomatoes are blistered and the garlic is soft, remove the pan from the oven. Set aside until the shrimp are ready. Save the juice from the garlic & tomatoes.
In a large, skillet, saute the shrimp in hot EVOO & half the butter. Add 2-3 Tablespoons of tomato paste and 1 cup of chicken broth. Combine well. Cook until shrimp are opaque but not overcooked.
Removed the charred and juicy cherry tomatoes from the oven. Remove the whole garlic cloves and squeeze them out of their skins. Mash garlic with a fork and add to the skillet along with all the wonderful tomato juices from the pan with the tomatoes. Combine well. Add the remaining butter then bring to a simmer for about 1 minute. Remove from heat & serve over your favorite pasta.
Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.
Adapting our family favorite recipes into healthier versions has been a goal of ours this year. We never thought our beloved shrimp scampi could ever be healthy and still taste great. It was a challenge however, we succeeded to reduce the fat by 75% and keep all the flavor! This lighter version tastes just as good as the original with a few minor tweaks. Our family enjoyed it and didn’t miss the fat. If you’re looking for a healthier, quick weeknight dinner, give this a try.😋 😋
2 lbs large raw shrimp (*to make your own homemade shrimp broth buy fresh large shrimp with the heads still attached – see recipe link below)
4 Tablespoons salted butter
1 tsp salt
8 large garlic cloves, minced
1/4 cup fresh parsley leaves, chopped (divided)
3/4 cup homemade shrimp broth (clam juice or chicken broth can be substituted)
2 tsp grated lemon zest
4 Tablespoons lemon juice
lemon slices for garnish (may be omitted)
1 lb Barilla Linguine
reserve 1/2 cup of pasta water after cooking to add to the garlic lemon juice before serving.
Preheat oven to 400°F.
Bring pasta water to a boil then add salt to the boiling water. Cover and lower flame to keep hot while prepping shrimp.
Remove shells from shrimp, leaving the shell on the tail section only if preferred.
Devein & wash under cold running water, then drain well on paper towels.
Melt butter in a 13 x 9 x 2-inch baking pan in the oven.
Once melted, add the salt, garlic, 1/2 the shrimp broth, and 1/2 the chopped parsley; mix well.
Arrange the shrimp in a single layer in the baking pan.
Bake uncovered for 2-3 minutes or until shrimp turn pink. (keep your eye on them)
Turn the shrimp over, sprinkle with lemon zest, lemon juice, remaining shrimp broth, and remaining parsley.
Bake 2-3 minutes, or just until tender & opaque. Do Not overcook shrimp or they will be tough. (If using smaller shrimp, cut down on the cooking time)
Remove the shrimp, toss some linguine in the pan with the garlic lemon juice. Place a portion of pasta on a plate. Pour a little additional sauce on pasta and top with shrimp.
Sprinkle your desired amount of Pecorino Romano cheese and garnish with lemon slices if desired.
2 ¼ lbs fresh large shrimp with heads attached.
Add 2 carrots, cut in half
Add 2 stalks of celery, cut in half
Add 1 large onion, quartered (red or yellow)
3 large bay leaves
Enough water to just cover all ingredients
Remove the heads by twisting downward and off. Place in an 8-quart stockpot.
Remove all the legs and shells from the shrimp and place them in the stockpot.
Set shrimp aside for scampi
Add the vegetables, peppercorns, bay leaves, and enough water just to cover the shells and vegetables.
Bring to a slow simmer and simmer for about 2 hours. The liquid should reduce by 1/3 and turn a beautiful shrimp color.
Never let the heat get to a boil. Keep on a slow simmer for 1½ to 2 hours.
Remove from heat. Let cool completely.
Strain all ingredients and discard everything but the broth.
Using cheesecloth, strain again to remove all sediment.
You are now ready to use for scampi or freeze for later use. It’s worth making…
Single-layer the shrimp
Cook additional 2-3 minutes until shrimp are tender, pink & opaque
Remove from oven
Serve over linguine pasta
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When our families were young, Barbara used to host Christmas Eve dinners in her tiny cape cod house. We never had a sit-down dinner back then so we would be scattered all over the kitchen and living room with 25 adults and children, give or take, but who’s counting? Her shrimp scampi became a favorite part of Christmas Eve dinner but you don’t need to wait for a holiday to enjoy it. In our families, we usually serve this over pasta topped with Pecorino Romano grated cheese. 😋 😋
2 lbs large raw shrimp (if using frozen, defrost first)
2 sticks salted butter
1 tsp salt
6-8 large garlic cloves, crushed
1/4 cup fresh parsley leaves, chopped
2 tsp grated lemon peel
2 Tablespoons lemon juice
lemon slices for garnish (may be omitted)
16 oz linguine pasta (reserve some of the cooked pasta water for sauce)
For additional sauce, double the butter, garlic, salt, lemon peel, & lemon juice to have plenty to add for individual tastes.
Preheat oven to 400°F.
Remove shells from shrimp, leaving the shell on the tail section only.
Devein then wash under running cold water, and drain on paper towels.
Melt butter in a 13 x 9 x 2-inch baking dish in the oven. Watch that it doesn’t burn as it melts quickly.
Add the salt, garlic, and 2 Tablespoon parsley; mix well.
Arrange the shrimp in a single layer in a baking dish.
Bake uncovered for 5 minutes.
Turn the shrimp. Sprinkle with lemon peel, lemon juice, and remaining parsley.
Bake 8-10 minutes, or just until tender. Do Not overcook shrimp or they will be tough. (If using smaller shrimp, cut down on the cooking time)
Arrange shrimp on a heated serving platter or serving platter on top of the linguine. Place a few spoonfuls of sauce over top. Garnish with lemon slices then serve with extra sauce in a gravy boat.
Serve over linguini pasta†, rice or a nice crusty Italian bread to soak up the butter.
†If serving over pasta, reserve 1/2 cup of pasta water after cooking to add to the butter sauce before serving.
Variation: Try adding some bay scallops to the shrimp and for those who don’t like shrimp try some seared chicken bites!