Summer Scampi

Nothing screams summer than an abundant of fragrant ripe red tomatoes. Here is a recipe that is fresh and easy, a family favorite that is full of flavor. This recipe is perfect for when your garden is bursting with summer tomatoes.

Ingredients

1 lb. of peeled raw shrimp, medium size

6 large ripe red tomatoes, chopped

2 cups of white wine

1 cup of fresh basil pesto

6 cloves of garlic, chopped

1 Tbs. of olive oil

2 cups of parmesan, grated

Salt & pepper to taste

1 lb. of linguini, cooked

Directions

Defrost, rinse, and peel your shrimp. Lay your shrimp in a single layer on paper towel and pat them dry. Cook your pasta according to package directions, set aside. In a large non stick skillet add 1 tablespoon of olive oil and your chopped garlic let cook on medium heat of 2 minutes. Add all of your shrimp to pan and a cup of pesto. let cook for 2 minutes. Add your wine and all the tomatoes. Simmer on medium high heat, letting all the flavors melt together for 6 minutes. The tomatoes will cook into the sauce. At the very end add 1 cup of grated parmesan cheese to your shrimp mixture and season with salt and pepper. Serve the shrimp mixture over your cooked linguini. Top with more parmesan. Serve hot.

Enjoy!

Spicy Scallops

One of my favorite things to do is mix ingredients and flavors and come up with new easy throw together recipes. This dish is one of them. The process is so simple yet the outcome is elegant and very flavorful. The scallops are the main focus of this dish, and are buttery, tender and full of their own natural flavors.

Ingredients

1 lb. of fresh medium size scallops

1/2 of a box of wide linguini noodles

2 Tbs. butter

2 Tbs. olive oil

2 tsp. lemon pepper seasoning

2 tsp. spicy Italian seasoning

1/2 cup of any white wine

1/2 cup of heavy whipping cream

fresh cracked pepper

Directions

Cook your noodles according to the package and set aside. In a medium high skillet melt your butter add your olive oil. Add your scallops and letting them sear for about 2 minutes. Add your seasoning, more or less can be added depending on your taste. Let the scallops cook for another 2 minutes. Add the white wine, degassing the pan, then slowly add your cream. Stir all together, add your pasta to the pan. Let your sauce thicken, serve hot.

Enjoy!