This is a sponsored post written by me on behalf of Seafood Nutrition Partnership. All opinions are 100% mine.
Today I’m sharing one of my favorite seafood recipes – Shrimp Scampi. It’s one of the simplest Italian seafood dishes to prepare – yet one of the most ordered when dining out. All you need is a handful of ingredients and about a half an hour…
Hey….wait! Why do I always get to have all the fun? I know a lot of you have perfected your favorite seafood dish – so here’s your chance to show & tell!
Enter the Seafood Nutrition Partnership 2016 Recipe Sweepstakes. Share a photo of your seafood dish prepared using 5 ingredients or less on Twitter or Instagram using the hashtags #HealthyHeartPledge and #SNPSweepstakes. A total of ten winners will be randomly selected in accordance with the Sweepstakes Schedule to win a $250 gift card. You can submit one entry per day. Winners will be announced at SNPSSweepstakes.com and on Instagram and Twitter. NO PURCHASE NECESSARY. Ends on 10/21/16. Open to legal residents of the 50 U.S. and D.C., 18 and older. For Official Rules, including odds, and prize descriptions, visit SNPsweepstakes.com. Void where prohibited.
Seafood. I love it. I could live on it. Delicious, delicate & impressive – yet it doesn’t need to be reserved for special occasions. Seafood makes dinner – any night of the week – special. It’s not difficult to make and cooks quickly – giving you more time to enjoy your dinner and all the other things you love doing. I find I enjoy seafood most when prepared simply. Accompanying ingredients should accentuate the delicate flavors, not overpower. Think a drizzle of olive oil or a pat of butter, white wine, garlic or paprika, salt & pepper & a wedge of lemon. These simple ingredients compliment most seafood perfectly.
You can enjoy your dinner even more knowing you’re potentially eating your way to better health. Seafood is high in omega-3s, which are essential for heart health and brain health. Eating seafood just twice a week can help save lives by supporting your heart and brain health, helping to avoid heart disease and stroke. I’ll toast to that!
A few words on shrimp. Large, Extra Large, Jumbo – size is preference. What matters is that you buy raw shrimp. It may be tempting to buy cooked shrimp. You figure you can save a few minutes by skipping the shrimp peeling and toss those already cooked crustaceans right into the sauce. Resist the temptation. I’m all for cutting corners whenever possible but in this scenario you won’t do your meal any favors. So much flavor comes from the shrimp (and the little bit of tail shell I keep on) while cooking. You can choose to leave the shells completely on while cooking – lots & lots of flavor here – but then you’ll have to deal with removing shells covered in scampi sauce. I remove the shells when shrimp is going into a sauce – any other way those shells stay on.
This Shrimp Scampi comes together in just minutes. The most time & prep work you’ll do here is peeling shrimp. I usually serve Shrimp Scampi over pasta or with a fresh loaf or two of crusty bread for dipping. Whatever makes you happy 🙂
I hope you enjoy this delicious and simple Shrimp Scampi. I can’t wait to see & hear about your seafood creations – I’m already checking out all the scrumptious dishes on Instagram & Twitter at #SNPSweepstakes. Thanks so much for stopping by! Happy Cooking 🙂
Take the Healthy Heart Pledge! The Healthy Heart Pledge is a promise to yourself and your family to eat at least two servings of seafood each week while supplementing your diet with omega-3s, as recommended by the USDA HHS Dietary Guidelines for Americans. Making this change to your diet improves your overall health and reduces your risks of heart disease.
Visit The Seafood Nutrition Partnership for more information!
- 2 lbs shrimp deveined & peeled - leave tail shells on
- 1/3 cup olive oil
- 4 cloves garlic minced
- 1 tablespoon parsley flakes or 2-3 tablespoons fresh parsley
- 1 cup white wine
- 1 tablespoon flour
- 2 tablespoon butter
- salt & pepper to taste
- optional 1 lb cooked linguine, rice or crusty bread to serve
- Heat olive oil in a large saute pan over medium to medium/high heat.
- Add garlic and saute until fragrant - about a minute.
- Add shrimp & parsley. Saute until the shrimp just start to turn pink, 3-4 minutes.
- Pour in wine and cook a few minutes longer. While cooking add the tablespoon of flour in a small mixing bowl. Add about half a cup of sauce from saute pan and whisk until thoroughly combined.
- Pour slurry (flour mixture) into saute pan and stir/whisk until thoroughly combined. Sauce will be lighter and a bit thickened.
- Remove from heat, stir in butter until melted & combined. Salt & pepper (generously) to taste. Serve immediately. I enjoy this over pasta or with lots of crusty bread for dipping. Enjoy 🙂