U.S. CitiesCity-Data Forum Index
Covid-19 Information Page
Go Back   City-Data Forum > General Forums > Food and Drink > Recipes
 [Register]
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
View detailed profile (Advanced) or search
site with Google Custom Search

Search Forums  (Advanced)
Reply Start New Thread
 
Old 01-17-2011, 11:32 AM
 
Location: In a house
13,253 posts, read 38,859,654 times
Reputation: 20198

Advertisements

I do a one-pan one-pot scampi, combining a couple of recipes I've seen kicking around the internet. The pot gets rinsed out after since it's just for boiling the capellini. I don't use exact measurements.
Dinner for 2 with leftovers for tomorrow's lunch:

Shell and devein a pound of extra-large shrimp.
Boil water, make capellini. While the water is heating:

4-5 cloves of fresh garlic, pressed
half a french shallot, sliced paper-thin
a 3-second-pour of olive oil
half a stick of butter

When the stuff in the pan starts to boil, mix it up good so all the shallot and garlic gets saturated.
Squeeze half a lemon over that, add a big fat splash of sherry or white wine
Add a generous pinch of hot pepper flakes
Lower the heat to just under medium, add the peeled shrimp.
By now the water should be boiling; dump in half a pound package of capellini, add a tiny splash of cooking oil and stir immediately so the pasta doesn't stick to itself.
Turn the shrimp over in the pan, dump a palmful of parsley into the pan and stir it all up.

Serve the pasta, ladle the stuff from the pan over the pasta.
Grate some fresh parmaseano reggiano over the sauce-dumped pasta.

Serve with salad.
Rate this post positively Reply With Quote Quick reply to this message

 
Old 01-17-2011, 12:23 PM
 
5,065 posts, read 14,468,928 times
Reputation: 3538
Quote:
Originally Posted by AnonChick View Post
I do a one-pan one-pot scampi, combining a couple of recipes I've seen kicking around the internet. The pot gets rinsed out after since it's just for boiling the capellini. I don't use exact measurements.
Dinner for 2 with leftovers for tomorrow's lunch:

Shell and devein a pound of extra-large shrimp.
Boil water, make capellini. While the water is heating:

4-5 cloves of fresh garlic, pressed
half a french shallot, sliced paper-thin
a 3-second-pour of olive oil
half a stick of butter

When the stuff in the pan starts to boil, mix it up good so all the shallot and garlic gets saturated.
Squeeze half a lemon over that, add a big fat splash of sherry or white wine
Add a generous pinch of hot pepper flakes
Lower the heat to just under medium, add the peeled shrimp.
By now the water should be boiling; dump in half a pound package of capellini, add a tiny splash of cooking oil and stir immediately so the pasta doesn't stick to itself.
Turn the shrimp over in the pan, dump a palmful of parsley into the pan and stir it all up.

Serve the pasta, ladle the stuff from the pan over the pasta.
Grate some fresh parmaseano reggiano over the sauce-dumped pasta.

Serve with salad.
That's basically what I do, although we don't like pasta very much so I pour it over rice instead. If we're out of white wine I'll use a good quality low-salt chicken broth.
Rate this post positively Reply With Quote Quick reply to this message
 
Old 01-17-2011, 02:08 PM
 
10,135 posts, read 24,572,528 times
Reputation: 8327
Quote:
Originally Posted by AnonChick View Post
I do a one-pan one-pot scampi, combining a couple of recipes I've seen kicking around the internet. The pot gets rinsed out after since it's just for boiling the capellini. I don't use exact measurements.
Dinner for 2 with leftovers for tomorrow's lunch:

Shell and devein a pound of extra-large shrimp.
Boil water, make capellini. While the water is heating:

4-5 cloves of fresh garlic, pressed
half a french shallot, sliced paper-thin
a 3-second-pour of olive oil
half a stick of butter

When the stuff in the pan starts to boil, mix it up good so all the shallot and garlic gets saturated.
Squeeze half a lemon over that, add a big fat splash of sherry or white wine
Add a generous pinch of hot pepper flakes
Lower the heat to just under medium, add the peeled shrimp.
By now the water should be boiling; dump in half a pound package of capellini, add a tiny splash of cooking oil and stir immediately so the pasta doesn't stick to itself.
Turn the shrimp over in the pan, dump a palmful of parsley into the pan and stir it all up.

Serve the pasta, ladle the stuff from the pan over the pasta.
Grate some fresh parmaseano reggiano over the sauce-dumped pasta.

Serve with salad.

Excellent. Exactly my kind of dish.
Rate this post positively Reply With Quote Quick reply to this message
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.

Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.


Reply
Please update this thread with any new information or opinions. This open thread is still read by thousands of people, so we encourage all additional points of view.

Quick Reply
Message:

Over $104,000 in prizes was already given out to active posters on our forum and additional giveaways are planned!

Go Back   City-Data Forum > General Forums > Food and Drink > Recipes
Similar Threads
Follow City-Data.com founder on our Forum or

All times are GMT -6. The time now is 04:23 AM.

© 2005-2020, Advameg, Inc. · Please obey Forum Rules · Terms of Use and Privacy Policy · Bug Bounty

City-Data.com - Contact Us - Archive 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37 - Top