Garlic Butter Shrimp Linguine

This recipe is one of the easiest things to make and it is the most incredibly tasting homemade garlic shrimp pasta you can ever find.  It is delicious!

Ingredients:


1 lb shrimp, peeled, deveined and tails removed
3 cloves garlic, minced – divided
1 TBSP lemon zest
1 TBSP vegetable oil
3 TBSP butter
1 TBSP basil, chopped fine
4 oz dry linguine
Grated Parmesan


Directions:


Place the shrimp in a bowl and add one teaspoon of garlic, the lemon zest and the vegetable oil. Stir and let marinate while the pasta cooks.


Cook the pasta according to the package instructions, but cook for one minute less than instructed.


During the last three minutes of the pasta cooking time heat the butter in a large skillet until it foams.


Add the remaining garlic and saute until fragrant, about 30 seconds.


Add the shrimp with the marinade and cook for 30 seconds, or until the shrimp are just turning pink.


Add the basil and stir to combine.


Reserve 1/4 cup of the cooking liquid, then drain the pasta and add it directly to the pan – work quickly or your shrimp will over cook.


Stir to combine, allowing the shrimp and pasta to cook the rest of the way, about one minute more. If the sauce does not coat the pasta completely add a bit of the cooking liquid to thin it out.


ENJOY!!

Bang Bang Shrimp

If you are familiar with Bonefish then you know their most popular appetizer is this crispy and spicy Bang, Bang shrimp. I found a copycat recipe online and decided to give it a try at home.  It was a success and it was very very close to Bonefish!  We love Bonefish and get this appetizer each time we go.  We could make a meal out of it. 

It starts off with shrimp that are coated with a seasoned flour-Panko breading, then fried till golden brown.

They are then tossed with the special sauce, a combo of mayo, chili garlic sauce and rice vinegar, that makes this appetizer delicious and addictive!!!

16 to 18 medium shrimp, peeled and deveined ( I actually used the small shrimp because we were making a meal out of this and it worked perfect!)

SPICY SAUCE:
1/2 cup mayonnaise
4 tsp chili garlic sauce
1 tsp granulated sugar
1/2 tsp rice vinegar

FOR THE EGG MIXTURE:
1 egg, beaten
1 cup milk

FOR THE BREADING MIXTURE:
3/4 cup all-purpose flour
1/2 cup panko breadcrumbs
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp rubbed (ground) sage
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp dried basil

FOR FRYING:
8 to 12 cups vegetable shortening or oil

GARNISH:
1 handful of mixed greens
1 green onion, chopped (green part only)

Directions:

Combine all ingredients for the spicy sauce in a small bowl; cover and set aside.

Combine beaten egg with milk in shallow bowl; set aside.

Combine flour, panko, salt, black pepper, sage, onion powder, garlic powder, and basil in another shallow bowl; set aside.

Bread the shrimp by first coating each with the breading mixture. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.

Heat shortening or oil in deep fryer to 350 degrees F. Use amount of oil required by your fryer.

When oil is hot, fry shrimp 3 to 4 minutes or until golden brown. Drain on rack or paper towels.

When all shrimp has been fried, drop the shrimp into a large bowl. Spoon about 1/4 cup of sauce over shrimp and stir gently to coat.

TO SERVE:
Stack shrimp on bed of mixed greens, sprinkle the stack with chopped green onion.

ENJOY!!

Pan Seared Lemon Tilapia with Parmesan Pasta

This picture does not do this dish justice! It was delicious... that is if you LOVE seafood! My husband said it was probably my best dish that I have ever made!

Here is the recipe! 

Ingredients:

4 ounces elbow macaroni

 

2 tablespoons light olive oil

2 tilapia fillets

lemon juice ( I used lemon pepper instead)

died oregano

dried basil

dried cilantro

salt and ground black pepper

 

For the pasta:

1 tablespoon light olive oil

1/4 cup freshly grated Parmesan cheese

1 teaspoon lemon juice ( I used lemon pepper instead)

1/2 tsp garlic powder

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp dried cilantro    

salt and ground black pepper

Directions:

Bring a saucepan of lightly salted water to a boil over medium heat, stir in the macaroni, and return to a boil. Cook the macaroni uncovered, stirring occasionally, until it is cooked through but still firm to the bite, about 8 minutes. Drain well.

Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat. Sprinkle both sides of the tilapia fillets with lemon juice or lemon pepper, oregano, basil, cilantro, salt, and pepper, and lay the fillets in the heated skillet, making sure they don't touch. Sear the fillets for 2 to 4 minutes on each side, until the fish is golden brown on the outside, and opaque and flaky inside.

Return the hot, cooked macaroni to the saucepan, and stir in 1 tablespoon of olive oil to coat the pasta. Sprinkle on the Parmesan cheese, stir to mix, and stir in 1 teaspoon of lemon juice or lemon pepper, the garlic powder, basil, oregano, cilantro, salt, and pepper. Divide the pasta between two plates, and top each with a tilapia fillet. Delicious!!

ENJOY!!