This Old Bay shrimp scampi takes it up a notch by incorporating the best summer flavors like corn, tomatoes, and of course everyone's favorite Chesapeake Bay seasoning.
Baseball is officially coming back for the summer and it's amazing how much my inner being missed watching guys hit a ball with a bat and run around the bases. I used to be a complete girl about the sport and pretended to like watching it on TV to impress guys. My true intense passion all started when I got involved in a fantasy baseball league. Again, mainly to just impress guys. All of the sudden I became legitimately obsessed with every stat and really just grew an actual love of the game. Some say baseball is too slow paced but I disagree. I really think it's the greatest spectator sport. Plus, now I can truly impress guys because two years ago I ended up winning the fantasy baseball league and I still boast that stat on every dating profile I have ever created.
The elephant in the room here is that I grew up in New England, born and raised. I went to college in Boston, steps away from Fenway Park. Nope, I'm not a Red Sox fan. You're probably thinking I'm a Yankees fan, but wrong again. Mets? Definitely not. Why of course, I'm a Baltimore Orioles fan (thanks Dad). You're probably confused how I could possibly enjoy watching baseball as a Baltimore Orioles fan but I've always had some masochist tendencies. I admit, it's going to be tough getting back into the habit of watching quite possibly the worst team in baseball play again, but I have to celebrate something in honor of this news. Good thing what Baltimore lacks in baseball skills (currently...) they make up for in food. My favorite being anything coated in Old Bay seasoning. It is a secret seasoning that pairs so well with any seafood although its traditionally used with crab. I decided to amp up the usual shrimp scampi dish and add Old Bay seasoning to this pasta as a hats off to the start of baseball season. I can't wait to resurface this post when the Orioles totally crush 2020 :)
Traditional shrimp scampi includes minimal ingredients. I decided to incorporate the garlic, white wine, and of course butter into this dish but because we are getting into the thick of summer, I decided to add in corn, another food that Old Bay compliments so well, and tomatoes. So can you really call this dish shrimp scampi? I don't know, but it's 2020 and things are all out of wack so I decided to go for it.
Ingredients:
2 pounds peeled, and deveined raw shrimp
4 tbsp olive oil (divided)
2 tbsp Old Bay seasoning
1 box of long thin pasta (spaghetti, linguine, fettuccine)
3 tbs olive oil
3 tbs butter
1 tsp red pepper flakes
4 cloves garlic minced
1 tsp salt
1/4 tsp pepper
1 red bell pepper thinly sliced
2 cups frozen or fresh corn
1 pint cherry tomatoes sliced in half
1 cup dry white wine
1 cup chicken broth
2 tbsp lemon juice
3 tbsp fresh basil
3 tbsp fresh parsley
parmesan cheese
Place peeled shrimp into a large bowl and mix with 1 tbsp olive oil and Old Bay seasoning. Set aside. Bring a large pot of water to boil and cook pasta according to package directions. In a large non stick skillet heat 3 tbsp olive oil and butter over medium high heat. Add in garlic and red pepper flakes and let cook for one minute, stirring to not burn the garlic. Add shrimp and sauté until fully cooked through on both side (2 - 3 minutes on each side). Season to taste with salt and pepper. Add in peppers, tomatoes, and corn. Continue to cook until the vegetables become soft. Add in white wine, chicken broth, and lemon juice and bring to a boil. Lower heat and simmer on low for 5 minutes. Remove from heat and add in basil and parsley. Serve over pasta with fresh parmesan cheese.
2 pounds peeled, and deveined raw shrimp
4 tbsp olive oil (divided)
2 tbsp Old Bay seasoning
1 box of long thin pasta (spaghetti, linguine, fettuccine)
3 tbs olive oil
3 tbs butter
1 tsp red pepper flakes
4 cloves garlic minced
1 tsp salt
1/4 tsp pepper
1 red bell pepper thinly sliced
2 cups frozen or fresh corn
1 pint cherry tomatoes sliced in half
1 cup dry white wine
1 cup chicken broth
2 tbsp lemon juice
3 tbsp fresh basil
3 tbsp fresh parsley
parmesan cheese
Place peeled shrimp into a large bowl and mix with 1 tbsp olive oil and Old Bay seasoning. Set aside. Bring a large pot of water to boil and cook pasta according to package directions. In a large non stick skillet heat 3 tbsp olive oil and butter over medium high heat. Add in garlic and red pepper flakes and let cook for one minute, stirring to not burn the garlic. Add shrimp and sauté until fully cooked through on both side (2 - 3 minutes on each side). Season to taste with salt and pepper. Add in peppers, tomatoes, and corn. Continue to cook until the vegetables become soft. Add in white wine, chicken broth, and lemon juice and bring to a boil. Lower heat and simmer on low for 5 minutes. Remove from heat and add in basil and parsley. Serve over pasta with fresh parmesan cheese.
RSS Feed
