This sounds like an easy dinner meal, although it does say it takes 45 minutes. That may be too much on a school night. And if you think so, make it on the weekend.
I have “feelings” about shrimp with the tail left on. I don’t like them left on, so I would peel them completely.
If you have kids or significant others who have issues with hot pepper flakes, they can just be added to each serving for the ones who like it.
Easy Shrimp Scampi 1 lb of shrimp, tail-on, shelled (thawed and patted dry) 4 tablespoons olive oil Salt and pepper 3 cloves garlic, minced 4 tablespoons parsley, chopped 1-2 pinches red pepper flakes 1 tablespoon butter 1/2 tsp fresh lemon zest 1 lb cherry tomatoes 2 tablespoons dry white wine (Sauvignon Blanc, Pinot Grigio) 1/2 tsp dried basil 1 tablespoon capers, drained 1/2 pound angel hair pasta Add 2 tablespoons olive oil, 2 cloves of garlic, salt, and pepper, 2 tablespoons of the parsley and the red pepper f lakes. Add the shrimp and toss to coat. Transfer to a sheet pan.
Roast shrimp at 375F for 5-6 minutes. Then set aside and while the pan is still hot, add butter and lemon zest. Toss to coat and set aside.
In a large skillet, add 2 tablespoons of olive oil, add the cherry tomatoes, and add the wine. Cover and simmer until tomatoes soften and pop. Then mash them with a potato masher until saucy. Then add the final clove of garlic, dried basil, capers and the final 2 tablespoons of parsley. Set aside.
Boil the water for the pasta. Drop the pasta in and stir.
Meanwhile, reheat the sauce, add cooked shrimp, toss to cook, and to ensure the shr imp i s cooked through.
Drain pasta, and slowly add a bit at a time, until the sauce until coated. Garnish with more chopped parsley if desired. —kwc— Here is how Italians eat macaroni and cheese. Sounds pretty dang good to me.
Italian Macaroni and Cheese 1 pound penne 1/4 cup butter unsalted 1/4 cup all-purpose flour 1 tablespoon Italian seasoning 2 cups milk 3 cups cheese shredded, such as mozzarella, provolone 1 cup Parmesan cheese freshly grated 1/2 teaspoon red pepper flakes Cook the pasta in a large salted pot of boiling water according to package instructions, until al-dente. Drain, rinse with cold water and set aside.
In a large saucepan or Dutch oven, melt the butter over medium heat. Add the flour and Italian seasoning and whisk. Cook for 2 minutes while whisking continuously.
Add the milk and whisk until it thickens. Stir in the cheeses and whisk until well combined and smooth.
Add the penne to the pot and toss well, making sure the pasta is fully covered in sauce.
Garnish with red pepper flakes and serve.
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