HEB Cooking Connections: 5/13/13 Shrimp Scampi with Pasta
May 13, 2013 at 7:11 AM CST
May 13, 2013
Treat yourself to a nice dinner without the calorie-rich entrees served at your favorite seafood restaurant. HEB Plus' Melissa Espino gives us a taste of a delicious recipe that's good on your budget, and on your hips!
1 pound Shrimp, peeled & de-veined, 41-50 count or larger 2 Tablespoons Cookwell & Company Cracked Pepper Vinaigrette 1 tsp Adams Reserve House All Purpose Rub 2 small roma tomato, small cube ¼ cup of green onion 1 lb pasta
1. Season your shrimp with the House Rub and place into a zip lock bag along with the cracked pepper vinaigrette, and allow to marinate for ½ hour. 2. Over medium heat, sauté your shrimp with a little olive oil. Continue sautéing for 7-9 minutes, and add the tomatoes and green onion. 3. Cook 1 minute. Remove from heat and toss with the linguine, or serve over white rice. Enjoy!
Options: -Add some cream into the mix and make creamy shrimp scampi. -Add Adams Reserve Cajun Rub to make it zesty.