Parmesan-Crusted Shrimp Scampi

Parmesan crusted shrimp scampiAfter such a long time away from my blog, I wanted to make sure I posted a recipe that is true to my own tastes and, let’s face it, really reflects the amount of time I actually have to cook for my family on a nightly basis, which is generally very little. My Parmesan-crusted shrimp scampi takes the traditional dish and makes it a little bit easier and a whole lot cheesier.

I skip chopping fresh parsley, skip the white wine, and add in a few extra spices and Parmesan cheese to create a delicious crust that even my toddler enjoys. This shrimp is great on salads, over orzo, or atop my personal favorite, pasta aglio (I will be posting this recipe shortly).

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Prep Time: 10 minutes or less, to gather your ingredients and thaw the shrimp, if necessary

Cook Time: 10-12 minutes

Servings: 4

Ingredients:

  • 1 lb shrimp, frozen, peeled and de-veined shrimp. This recipe is super quick if you buy pre-cooked and ready to eat shrimp. I purchase wild-caught.
  • 3 tablespoons minced jarred garlic. I use the jarred variety, in oil or water, though you can also use fresh if you have the time to mince it.
  • 5 tablespoons unsalted butter, sliced (about 1/3 cup)
  • 1 1/2 teaspoons onion powder
  • 1/2 teaspoon garlic powder
  • 1 cup grated Parmesan cheese
  • salt and pepper to taste, though I honestly don’t usually add any!

IMG_8372Okay, are you ready for the instructions? Put all of the ingredients into a pan. That’s basically it. Awesome, right? You will want to make sure the shrimp is very well thawed, either by keeping it in the refrigerator for a few days or thawing in a bowl of ice water. I also thaw mine quickly under cold running water sometimes.

It is also a good idea to pat any excess water off the shrimp before putting them into the pan. Evenly coat the shrimp as you pour each ingredient over top. Then stick the pan into your broiler for 10-12 minutes, flipping the shrimp and stirring it a few times to prevent the top from burning. You know it is done when most of the liquid is absorbed and the Parmesan forms a nice light brown crust on the shrimp. You can also use a meat thermometer to ensure the food has reached the desired internal temperature.

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As I mentioned earlier, you can now enjoy your shrimp over salad, pasta, or whatever else your little heart desires. One of our favorite combinations is this shrimp over pasta, olive oil, garlic, and red pepper flakes. Find my Pasta Aglio, Olio e Peperoncino recipe here. Enjoy!

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