Shrimp in Garlic Butter over Pasta
Broccoli with Mustard Sauce
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
I admit I was so pleased with the addition of dry-cured ham (Prosciutto) to the scallops a few weeks ago that I added some to this Shrimp and Garlic over pasta with, I think, equally tasty results. I know Prosciutto is expensive, but a slice or two goes a long way and adds lots of flavor. You could use Serrano, or other dry-cured ham, as I do. I get whatever is made locally.
Shrimp (Prawns) in Garlic Butter over Pasta
Total time: 25 minutes
This is a variation on Scampi, Shrimp in Garlic Butter. The lemon juice and white wine extend the sauce without using quite so much butter and the Prosciutto is a sweet/salty counterpoint to the shrimp, balancing the flavors nicely. Sprinkle with fresh Parmesan or not... You can use frozen, raw shrimp or pre-cooked for this.
Ingredients:
- 12oz (360gr) cleaned shrimp (prawns)
- 3 slices Prosciutto or other dry-cured ham, 2oz (60gr)
- 5 cloves garlic
- 2 shallots
- 1 tsp paprika
- 2 tbs butter
- 1 tbs olive oil
- 2 tbs lemon juice
- 2 tbs white wine
- 4 tbs fresh snipped parsley substitute 2 tbs dried parsley
- 1/4 cup (1oz, 30gr) freshly grated Parmesan optional
- 1 1/4 cups (4.1oz, 125gr) bite-size pasta
Instructions:
- Cook pasta according to package directions, just until al dente.
- While it cooks: Clean shrimp if they need it.
- Mince garlic and finely chop shallots.
- Roughly chop Prosciutto.
- Grate Parmesan.
- Snip parsley if using fresh.
- Heat butter and oil in a nonstick skillet over medium heat. Add shallots, garlic and sauté over medium heat, stirring frequently, 5 - 7 minutes. Be careful not to let the garlic brown.
- Add ham and sauté 5 minutes longer, just until starting to get crisp.
- Stir in paprika.
- Add shrimp and sauté until cooked through (they'll turn opaque and curl).
- Add lemon juice, white wine and parsley; heat through.
- Add pasta and heat through, stirring.
- Spoon into a serving dish, sprinkle with Parmesan and serve.
Note: the photo was taken before I added the cheese - the shrimp and ham showed up better.....
Broccoli with Mustard Sauce
Total time: 25 minutes
Like some other cruciferous vegetables (Brussels Sprouts) broccoli is best if not overcooked. The light, lemony mustard sauce will make this vegetable a favorite.
Ingredients:
- 1/2 head broccoli
- 2 tbs olive oil
- 1 clove garlic
- 1 tbs Dijon
mustard
- 1 tbs lemon juice
- 2 tbs chicken stock
Instructions:
- Cut broccoli into bite size florets and stems.
- Put in steamer basket in saucepan with an inch of water in bottom. Put on medium heat and steam for 10 - 15 minutes or just until done, careful not to overcook.
- Remove from pan and set aside, discarding water.
- In same pan heat oil. Mince garlic and add to pan.
- Sauté briefly, then add mustard, lemon and stock. Stir well to combine.
- Add broccoli and toss well to coat.
Cooking Schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, large pot, colander, large skillet, steamer
basket, saucepan with lid
Put water on high heat for pasta
Mince all garlic
Chop shallots
Clean, cut broccoli, put in steamer basket, steam
Clean shrimp if needed
Cook pasta
Chop ham
Sauté shallots, garlic for shrimp |
Grate Parmesan
Snip parsley if using fresh
Add ham to skillet, sauté
Add paprika to skillet, sauté
Add shrimp to skillet, if raw sauté until cooked
Remove broccoli, empty water
Sauté garlic for broccoli
When shrimp are cooked, add lemon, wine, parsley
Reduce heat under shrimp
Add mustard, lemon, stock to garlic, heat
Add broccoli, stir, heat
As soon as pasta is al dente, drain, add to shrimp
Sprinkle pasta with Parmesan,
Serve |