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Shrimp Scampi or Shrimp Alfredo
Posted on 3/9/10 at 3:39 pm
Posted on 3/9/10 at 3:39 pm
Anyone have any good recipes they wouldn't mind sharing? I'm far from a classically trained chef but I've been pretty much guessing every time I've made it and it's turned out pretty good but I feel like I'm missing something. I've checked out a few online recipes but have yet to get a good one.
Thanks in advance
Thanks in advance
3
Posted on 3/9/10 at 4:25 pm to rbWarEagle
For one of the easiest dinners I do.. I bite the bullet and grab a jar of Classico Alfredo.
1/2 to 1 pound shrimp, peeled
Cayenne pepper
1/2 cup chopped yellow onions
2 garlic cloves, minced
salt
pepper
2 tablespoons olive oil
1 jar classico alfredo sauce
Season shrimp with cayenne, salt, pepper.
Heat oil in large pan, saute onions and garlic for 1 minute. Add the shrimp and cook until done. about 2 mintues. Remove from heat and add alfredo sauce. Serve over angel hair and garnish with cayenne pepper.
1/2 to 1 pound shrimp, peeled
Cayenne pepper
1/2 cup chopped yellow onions
2 garlic cloves, minced
salt
pepper
2 tablespoons olive oil
1 jar classico alfredo sauce
Season shrimp with cayenne, salt, pepper.
Heat oil in large pan, saute onions and garlic for 1 minute. Add the shrimp and cook until done. about 2 mintues. Remove from heat and add alfredo sauce. Serve over angel hair and garnish with cayenne pepper.
Posted on 3/9/10 at 4:31 pm to rbWarEagle
Scampi too oily IMO. I aint giving up the recipe' !
Posted on 3/9/10 at 6:25 pm to Count Chocula
quote:Totaaly agree. i love alfredo
Scampi too oily IMO. I aint giving up the recipe' !
Posted on 3/9/10 at 6:34 pm to LSUSaintsFan86
quote:
Shrimp Alfredo
Would NEVER EVER be served in Italy. Shrimp Alfredo is an culinary suck fest.
Posted on 3/9/10 at 7:10 pm to jmtigers
Ahhh I can't stand jarred Alfredo. I just made some that was pretty daggum good if I don't say so myself. Only thing is, the Alfredo hardens up pretty fast when it cools down. Oh well, guess I can always reheat.
Posted on 3/10/10 at 5:44 am to glassman
quote:
Would NEVER EVER be served in Italy.
which probably isn't a legit reason not to serve something
quote:
Shrimp Alfredo is an culinary suck fest.
usually. mostly cause 'alfredo' that people serve is a big gloopy creamy mess. i think the origin of alfredo is more like butter+parmesan+pasta, which is pretty basic and good imo.
i don't think shrimp and parmesan are served in italy together--although i've never been to italy. but shrimp and parmesan cheese are both relatively high in umami, so it is surely not an unnatural pairing.
Posted on 3/10/10 at 10:34 am to rbWarEagle
Here's how I do my scampi and it is solid. Sorry, I don't measure.
In a large saute pan, melt some butter in some virgin olive oil. Brown lots of garlic into this. Add some lemon juice. Saute seaoned shrimp in this. Bowl Angel Hair pasta. When angel hair is done had it to the saute pan and slosh around. Top with parmasen cheese.
In a large saute pan, melt some butter in some virgin olive oil. Brown lots of garlic into this. Add some lemon juice. Saute seaoned shrimp in this. Bowl Angel Hair pasta. When angel hair is done had it to the saute pan and slosh around. Top with parmasen cheese.
Posted on 3/10/10 at 4:41 pm to jmtigers
Jmtigers,
My wife and I made this tonight according to your recipe, substituting Tony's for the cay pepper.
Came out amazing, thanks for the recipe
My wife and I made this tonight according to your recipe, substituting Tony's for the cay pepper.
Came out amazing, thanks for the recipe
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