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Make a meal out of breaded butterfly shrimp by adding a side of creamy polenta. This version is luxuriously rich and cheesy, with a one-two punch of creamy ricotta and Parmesan. To avoid splattering your stovetop while whisking or stirring, use a pan with tall sides, or employ your Dutch oven.
Take easy shrimp tacos to the next level with this light and tangy coleslaw. It takes little time to toss it together, for topping juicy grilled or sauteed seasoned shrimp in flour or corn tortillas, loaded up with avocado, tomatoes, salsa, and other taco toppings. Serve them at summer backyard parties or for weeknight dinners anytime.
Southern Macaroni and Pimiento Cheese
Create a game day plate to rave about when you pair battered, breaded shrimp with a heaping side of macaroni and pimiento cheese. This rich and creamy pasta casserole with a crunchy French fried onion topping bakes to perfection in about 30 minutes for a crazy-good dish you can load up with juicy shrimp.
Sautéed Asparagus With Lemon
When you’re craving a lighter dinner, create an elegant meal for two or more by pairing garlicky shrimp scampi with fresh green asparagus. You’ll go back again and again to this easy, classic technique for pan-sautéeing crisp-tender asparagus with lemon, butter, a little white wine, and your choice of herbs.Continue to 5 of 13 below.
Spanish-Style Green Salad (Ensalada Verde)
Singing with a simple red wine vinaigrette, this super-easy, tossed green salad is the perfect pairing for creamy shrimp pasta. Every refreshing bite will cleanse your palate, allowing you to enjoy your dinner even more. Use mild iceberg lettuce or crunchy romaine hearts for a salad that will balance, but not compete with a richer main.
Tostones (Fried Green Plantain Chips)
Turn a shrimp ceviche appetizer into a satisfying lunch or light dinner when you serve it with twice-fried tostones. This recipe is great introduction to plantains for home cooks trying this ingredient for the first time. It makes a delicious alternative to store-bought tortilla chips as a dipping vehicle for ceviche.
Butternut Squash Cornbread
Shrimp and cornbread together bring a taste of New Orleans to your kitchen. Baked with butternut squash, this tender cornbread is more nutritious than most, and makes a fabulous side dish for fried breaded shrimp. Serve them together at game day events, cookouts, and other casual gatherings when you host guests.
Pasta With Spinach Pesto Sauce
Whiz up this fresh, vibrant, green spinach pesto sauce in a food processor, and freeze it in ice cube trays, for an instant pasta sauce that’s always at the ready. Store the frozen cubes in an airtight bag, and add one or more to freshly-cooked, al dente noodles, stirring well to combine. Top with quickly stir-fried shrimp for an elegant seafood pasta dinner you can get on the table in minutes.Continue to 9 of 13 below.
Grilled Corn Salad
There’s nothing better than freshly grilled corn in summer. Brimming with bright, lemony flavor, this crunchy, colorful corn salad is packed with great nutrition from fresh zucchini and cherry tomatoes, plus creamy feta cheese. It makes a fabulous side dish for shrimp tacos at Mexican-themed cookouts or taco Tuesday dinners.
Spiralized Zucchini Pasta With Tomato, Corn, and Goat Cheese
Satisfy a spaghetti craving, without all the carbs, by using a spiralizer tool to transform fresh zucchini into low-calorie noodles. The “zoodles” cook in a flash and are versatile for boosting with other delicious ingredients, including tomato, corn, and creamy goat cheese. Topped with a few, plump, tender cooked shrimp, this combo make a healthful, satisfying one-bowl dinner.
Almond Rice Pilaf
Take comfort food to the next level when you top a bowlful of nutty rice pilaf with crunchy, tender popcorn shrimp coated with flour and seasonings. You need just 20 minutes to make the toasty, savory rice with slivered almonds. The combo of rice and shrimp is easy enough to eat in front of the television, but tastes special enough for guests.
Fresh burrata salad with grilled nectarines and a herbaceous pesto dressing, is sweet, creamy, and bursting with citrus flavor. Combine it with shrimp poke or ceviche, for a refreshing, light lunch that won’t weigh you down, and tastes like a trip to the tropics on a plate.Continue to 13 of 13 below.
Loaded Baked Potato Soup
Tired of the same soup-and-sandwich lunch? Enjoy this loaded baked potato soup with a plate of breaded shrimp, for a delicious change from the everyday. If you can’t resist the temptation to dip the shrimp into the creamy potato chowder, we promise to look the other way.
Video about What To Serve With Shrimp Scampi Other Than Pasta
Gordon Ramsay Cooks Shrimp Scampi In Just 10 Minutes | Ramsay in 10
Gordon is out to prove that all you need to make a stunning dish is 10 Minutes and incredible ingredients. So on Ramsay in 10 he’s challenging some of his favourite chefs to prove that he’s right. This week Gordon’s first guest is none other than…him! Watch as he cooks up a delicious Shrimp Scampi with capellini Pasta that you can easily make on any busy evening. Check out the recipe here or below: https://www.gordonramsay.com/gr/recipes/ramsay-in-10-shrimp-scampi-with-capellini-pasta/
Yields 1 serving
8-12 each 16/20 peeled, deveined shrimp
4 oz dry capellini / angelhair pasta
2 Tbsp Extra Virgin Olive oil
3 each garlic bulbs
1 each large shallot, small diced
2 tsp chili flakes
2 each lemons
¼ cup white wine
2 Tbsp capers
½ Cup cherry tomatoes, halved
½ Cup seafood stock
2 oz butter, cubed
1 parmesan cheese wedge
1 sprig basil, picked
TT Salt and Fresh Cracked Black Pepper
Add water to a 4 quart sauce pot. Salt liberally, cover with a lid bring to a boil.
Heat a medium nonstick sauté pan on medium heat with one tablespoon of olive oil. When hot add the shallots, finely grate the garlic bulbs into the pan and sauté for 2 minutes to soften them. Deglaze the pan with the white wine and cook until it is almost evaporated from the pan. Add the seafood stock, chilli flakes, capers, cherry tomatoes and lemons (zested and juiced). When the sauce comes to a simmer, season the raw shrimp with salt and pepper and poach in the liquid for about 1 minute per side. Add the cubed butter to melt. Taste and season the sauce accordingly.
Meanwhile, when the pot of water begins to boil, add the pasta and use tongs or a fork to gradually push it into the seasoned water as it starts to soften. Boil the pasta, stirring occasionally so it doesn’t stick together, for about 3-5 minutes, or until al dente. Strain the pasta and quickly add it to the pan with the scampi sauce and cooked shrimp. Toss the pasta in the sauce to coat evenly. Finally, tear the fresh basil leaves and toss into the pasta before plating.
Plate the cooked pasta into a medium size bowl with some height. Garnish with a grating of parmesan cheese.
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