Teaghan’s food diary

#gettoknowme Cooking is one of my hidden talents & passions. I’m also a pasta + cheese lover.

👩‍🍳Home Recipe :

SHRIMP SCAMPI LINGUINI &/Or FETTUCCINE 🍝

What you’ll need:

⁃TIGER SHRIMP (I used 2 bags)

⁃FRESH PARSLEY

⁃FRESH GARLIC (DO NOT USE THAT JAR MESS. You will never forgiven yourself if you’d taste the difference.)

⁃FRESH SHALLOT OR HALF A SMALL ONION. DICE SMALL.

⁃WHOLE WHITE MUSHROOMS, DICE THEM TINY. (Leave out if you don’t like mushrooms)

⁃BELGIOIOSO ASIAGO ROMANO (SALAD BLEND)

⁃BELGIOIOSO PARMESAN FRESHLY SHREDDED (THE BAG OR CLEAR BOX)

⁃ITALIAN STYLE CHEESE (SHREDDED BAG)

⁃HEAVY CREAM

⁃4-5 LEMONS

⁃KERRYGOLD GARLIC & HERB BUTTER

What you’ll do:

⁃WASH & PREP ALL VEGGIES/PRODUCE + WASH & PEEL YOUR SHRIMP.

⁃PREPARE YOUR PASTA: I BROUGHT MINE TO A BOIL & SEASONED LIGHTLY WITH GARLIC SALT. THROW A PIECE OF GARLIC IN THE WATER. LET IT DO ITS THING, BUT DON’T COOK IT FULLY. THEN STRAIN IT, SET ASIDE YOUR PASTA WATER FOR LATER.

⁃GET YOUR ONION, GARLIC & DICED MUSHROOMS, PARSLEY. LET THEM SWEAT FOR 3-5 MINS IN A PAN(MED LOW) YOU CAN USE BUTTER OR VIRGIN OLIVE OIL FOR THIS CHOICE, ALL UP TO PREFERENCE. SEASON LIGHTLY PLEASE W SEASONINGS OF CHOICE. I USED: TONY’S CREOLE SEASONING, RED PEPPER FLAKES & A SMALL CUP OF LEMON JUICE (REAL LEMONS) LET YOUR GARLIC GET SOFT BUT DON’T BURN IT (UNLESS YOU LIKE THAT

⁃FOR YOUR TIGER SHRIMP: GARLIC, ONION, LEMON JUICE, GARLIC & HERB BUTTER. SEAR THEM LIGHTLY FOR 1-2 MINS (YOU DONT WANNA FULLY COOK THEM YET EITHER) SET THEM TO THE SIDE IN A BOWL OF THEIR OWN JUICES.

⁃PREPARE YOUR SAUCE: USE THE SAME PAN YOU USED FOR THE MUSHROOMS, PARSLEY, GARLIC & ONIONS. BRING YOUR HEAT TO MED LOW, THROW THAT MIX IN, SQUEEZE OUT SOME NATURAL LEMON JUICE, THROW IN SOME HEAVY CREAM (SLOWLY FIRST), A CUP OF YOUR PASTA WATER, SEASON YOUR SAUCE AS NEEDED WITH WHATEVER YOU CHOOSE. LET YOUR SAUCE START TO DO ITS THING A BIT, WHEN IT BUBBLES JUST A LITTLE BRING IN YOUR CHEESES, LAYER LIGHT AMOUNTS & STIR AS NEEDED (SLOW STIRS). NOW, I SHREDDED A LOT OF THE CHEESE ON MY OWN (PARMESAN TRIANGLE BLOCK), THROW IN THE BAG CHEESES TOO. I LIKE MINE SAUCY SO I POURED A BIT MORE HEAVY CREAM & THEN ADDED MY PASTA. MIX IN LIGHTLY, CONTINUE TO ADD HEAVY CREAM + YOUR CHEESES (TO YOUR LIKING OFC). SEASON AS YOU NEED + ADD FRESH PARSLEY & LEMON JUICE. I LET IT GO BETWEEN 10-12 MINS. ITS NOT A LONG PROCESS JUST DON’T OVERCOOK YOUR PASTA.

⁃WHEN ITS DONE, LAYER IN YOUR SHRIMP + THOSE GARLIC LEMON BUTTER JUICES (IT WONT BE TOO LEMONY, PROMISE) NOW, YOU CAN LAYER SOME CHEESE AGAIN FOR THE OVEN. I LET MINE GO FOR ABOUT 5-10 MINS IN THE OVEN JUST TO BROWN MY SHRIMP A LITTLE.

ENJOY 💕