Shrimp Scampi with Linguini

 

Do you ever think of recipes as a guideline?

I wanted Shrimp Scampi. 
I had the shrimp but was missing some other ingredients.
I used spaghetti instead of linguini.
I used chicken broth instead of white wine.  Imagine me not having wine.  But, I guess it happens.
I did not have shallots so I used diced onion.
I did not have garlic on hand. Another unbelievable occurrence. So I used garlic powder.
And I did not have a lemon, but I did have a squeeze lemon juice.
And I did not have parsley on hand.

All this to say that it was still wonderful.

INGREDIENTS

1 lb. Linguini or spaghetti
4 Tablespoons Butter
4 Tablespoons Extra-Virgin olive oil, plus more for drizzling
2 shallots, finely chopped
2 cloves of garlic, minced
pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground pepper
1/2 cup dry white wine or broth
Juice of one lemon
1/4 cup finely chopped parsley leaves

DIRECTIONS

Cook Pasta al dente, as directed on the package

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive over medium-high heat.  Saute shallots, garlic red pepper flakes, until the shallots are translucent, 3-4 minutes.  Season the shrimp with salt and pepper, add them to the pan until they turn pink, about 2-3 minutes.  Remove the shrimp from the pan and keep warm.  Add wine and lemon juice and bring to a boil.  Add 2 tablespoons butter and 2 tablespoons olive oil.  When butter is melted, return the shrimp to the pan with the parsley and cooked pasta.  Stir well and season with salt and pepper.  Drizzle over a bit more olive oil and serve immediately. 

Salmon with Creamy Cucumber-Dill Salad

By Jennifer Segal

Grilled salmon with a tangy and refreshing cucumber salad over top makes a light and easy weeknight dinner.

Servings: 4

Ingredients

For the Salmon

• 4 (6-oz) salmon fillets, skin on
• 1 tablespoon extra virgin olive oil

• kosher salt
• freshly ground black pepper
  

For the Cucumber-Dill Salad

• 1 English cucumber (also called hothouse cucumber)
• 1/3 cup finely sliced red onion, from one small red onion
• 1/2 teaspoon salt
• 1/4 cup plus 2 tablespoons sour cream
• 3 tablespoons mayonnaise, best quality such as Hellmann's or Duke's
• 2 tablespoons white wine vinegar
• 1/4 cup chopped fresh dill
• 1 clove garlic, minced
• 1/2 teaspoon sugar
• freshly ground black pepper, to taste
  

Instructions

1. Cut the cucumber in half and then slice each half down the middle lengthwise. Use the tip of a teaspoon to scoop out the center seeds. Cut each half into thin slices and place in a colander along with the red onion slices. Toss with salt and let sit in the sink for at least 30 minutes, until the water drains out.
   
   
2. In the meantime, make the dressing: combine the sour cream, mayonnaise,
   white wine vinegar, dill, garlic, sugar and black pepper in a medium bowl and mix well.
   
   
3. When the cucumbers and onions are ready, release any excess water by tapping the colander on the base of the sink, then use a large wad of paper towels to pat the vegetables dry. Add to the dressing and toss well. Cover and chill until ready to serve.
   
   
   
   
4. Preheat the grill to medium-high heat. Clean the grill rack, then brush lightly with oil. Close the lid and let return to temperature. Rub the salmon with olive oil and season generously with kosher salt (about 3/4 teaspoon) and pepper. Place the fillets skin side down and grill until golden brown and slightly charred, 4-5 minutes (resist the urge to peek or flip early; when fillets are nicely seared on the first side, they should release easily). Flip the fillets over and continue grilling until done, 2-3
   minutes. Let cool slightly, remove the skin if desired, and serve with the cold cucumber-dill salad piled over top or alongside.

Pair with

• Grilled Baby Potatoes with Dijon Mustard & Herbs