(no subject)
slvr_starre came over for dinner on Thursday night, and I made
Shrimp Scampi with Spaghetti
Ingredients
* 2 tsp olive oil
* 6 medium garlic clove(s), minced
* 1 tsp dried oregano
* 1 pound shrimp, medium, peeled and deveined
* 1/4 cup wine, dry white or vermouth
* 2 tsp cornstarch
* 3/4 cup reduced-sodium chicken broth
* 3/4 tsp table salt, or to taste
* 1/8 tsp black pepper, or to taste
* 8 oz uncooked linguini, cooked and kept hot
* 2 tsp parsley, fresh, minced
* 1 tsp fresh tarragon, minced
* 1 tsp thyme, fresh, minced
* 1 tsp oregano, fresh, minced
Heat oil in a large skillet over medium-high heat; add garlic and sauté 1 minute. Add oregano and stir to coat. Add shrimp and sauté until bright pink, stirring frequently, about 3 minutes. Add wine and simmer about 1 minute.
Dissolve cornstarch in chicken broth in a small cup and whisk until blended; add mixture to skillet and simmer 2 minutes, until sauce thickens. Stir in fresh herbs and season to taste with salt and pepper.
Transfer cooked linguini to four individual shallow bowls and spoon shrimp and sauce over top. 4 servings, 8 points per serving. Yields about 1 1/3 cups of pasta, 1/4 cup of sauce and 3 ounces of shrimp per serving.
and
Broccoli with Lemon-Garlic Crumbs
Ingredients
* 1 pound broccoli, florets, fresh
* 1 Tbsp unsalted butter
* 1 1/2 tsp minced garlic
* 1/2 cup dried bread crumbs, panko (Japanese bread crumbs)
* 1 tsp lemon zest
* 1/4 tsp table salt
Bring 1 inch of water to a boil in a large skillet. Place broccoli in a steamer basket and set over water. Cover pot and steam until broccoli is crisp-tender, about 5 to 6 minutes; drain. Alternatively, you can cook broccoli in microwave.
Meanwhile, melt butter in a medium nonstick skillet over medium-low heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add panko bread crumbs, increase heat to medium, and cook, stirring often, until lightly toasted, about 2 to 3 minutes.
Remove skillet from heat; stir in lemon zest and salt.
Spoon broccoli into a serving bowl and toss with crumbs. 4 servings, 2 points per serving. Yields about 1 cup of broccoli and 2 tablespoons of crumbs per serving.
The scampi came out well enough, though I had a hard time getting the sauce to thicken. It was fun using my garden herbs (the thyme really desperately needed pruning anyway). The broccoli was interesting--I'd never heard of panko before, and I think I really like it.
Shrimp Scampi with Spaghetti
Ingredients
* 2 tsp olive oil
* 6 medium garlic clove(s), minced
* 1 tsp dried oregano
* 1 pound shrimp, medium, peeled and deveined
* 1/4 cup wine, dry white or vermouth
* 2 tsp cornstarch
* 3/4 cup reduced-sodium chicken broth
* 3/4 tsp table salt, or to taste
* 1/8 tsp black pepper, or to taste
* 8 oz uncooked linguini, cooked and kept hot
* 2 tsp parsley, fresh, minced
* 1 tsp fresh tarragon, minced
* 1 tsp thyme, fresh, minced
* 1 tsp oregano, fresh, minced
Heat oil in a large skillet over medium-high heat; add garlic and sauté 1 minute. Add oregano and stir to coat. Add shrimp and sauté until bright pink, stirring frequently, about 3 minutes. Add wine and simmer about 1 minute.
Dissolve cornstarch in chicken broth in a small cup and whisk until blended; add mixture to skillet and simmer 2 minutes, until sauce thickens. Stir in fresh herbs and season to taste with salt and pepper.
Transfer cooked linguini to four individual shallow bowls and spoon shrimp and sauce over top. 4 servings, 8 points per serving. Yields about 1 1/3 cups of pasta, 1/4 cup of sauce and 3 ounces of shrimp per serving.
and
Broccoli with Lemon-Garlic Crumbs
Ingredients
* 1 pound broccoli, florets, fresh
* 1 Tbsp unsalted butter
* 1 1/2 tsp minced garlic
* 1/2 cup dried bread crumbs, panko (Japanese bread crumbs)
* 1 tsp lemon zest
* 1/4 tsp table salt
Bring 1 inch of water to a boil in a large skillet. Place broccoli in a steamer basket and set over water. Cover pot and steam until broccoli is crisp-tender, about 5 to 6 minutes; drain. Alternatively, you can cook broccoli in microwave.
Meanwhile, melt butter in a medium nonstick skillet over medium-low heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add panko bread crumbs, increase heat to medium, and cook, stirring often, until lightly toasted, about 2 to 3 minutes.
Remove skillet from heat; stir in lemon zest and salt.
Spoon broccoli into a serving bowl and toss with crumbs. 4 servings, 2 points per serving. Yields about 1 cup of broccoli and 2 tablespoons of crumbs per serving.
The scampi came out well enough, though I had a hard time getting the sauce to thicken. It was fun using my garden herbs (the thyme really desperately needed pruning anyway). The broccoli was interesting--I'd never heard of panko before, and I think I really like it.