Since we ate out on Thursday, we ate at home last night. Plus, I've been wanting to try Roan's Shrimp Scampi for weeks! It was definitely worth the wait!! We loved it!! It went together very quickly, too! This is one of those dishes you can have on the table in a flash, especially if you have some frozen shrimp in the freezer. We are still using some of the shrimp we bought in Destin and froze when we got home. The commercially packaged frozen shrimp that Roan uses would be even quicker!! This is a for-sure keeper recipe!!
I did make a few adjustments according to what I had on hand and ingredients that needed using. I had a package of fettuccine, so I used it. As I believe Roan has noted before, angel hair pasta cooks so quickly, it's always a great choice for speed, and we just love the texture of angel hair, too! I also chopped up a bit of fresh parsley, which was on it's last leg in our fridge, and sprinkled it and a bit of Parmesan cheese on top of our pasta and shrimp.
Since we were in Tupelo yesterday, I ran by and picked up a fresh loaf of Ciabatta bread at Atlanta Bread. It was perfect with this dish - crisp crust, chewy inside. Great for soaking up the pasta's yummy sauce!!
The salad was great, too. I did end up using Georgia peaches from the grocery, as I didn't get out to Cherry Creek Orchards, as I had hoped. They were very good, but not as good as Pontotoc-grown peaches, of course!;0 I made only a fourth of the salad dressing, which was plenty for us. I also had almonds on hand and toasted them in place of the pecans.
I thought that it was very neat that I cooked on of Roan's pasta dishes, and she cooked one of mine! I love sharing recipes!! I hope Roan and her family enjoyed their Bowtie Carbonna! We surely loved the Shrimp Scampi!! Be sure to add this recipe to your list of delicious meals that can be ready in a few moments!
Thursday, which turned into Friday - Shrimp Scampi, Peach Pecan Salad and Ciabatta bread
This is Roan’s recipe I posted a few weeks back, while we were on vacation. I am really looking forward to trying this!! All of Roan’s recipes are great!!
1 lb. shrimp (I get a bag at Sam's that is already peeled and deveined ~ Roan)
16 oz. angel hair pasta
1/3 cup butter
1/3 cup olive oil
1 tsp. jarred chopped garlic
garlic salt to taste
In large skillet, heat butter, olive oil, and garlic.
Add shrimp (thawed) and sauté until pink. If the shrimp is already cooked, just heat it through. Add garlic salt to taste. Pour shrimp and sauce over drained pasta. Serve.
Peach Pecan Salad
½ cup chopped pecans, toasted (To toast, place chopped pecans in 350 degree oven for 5 minutes or so, stirring occasionally.) I used almonds.
Enough torn lettuce for your family
1 - 2 peeled, sliced peaches
4 green onions, chopped
4 slices bacon, cooked and crumbled (can use heated pre-cooked)
vinaigrette dressing (bottled or make your own - recipe below)
In a large salad bowl toss lettuce, peach slices, green onions and vinaigrette. Plate. Top with bacon and toasted pecans. Serve immediately.
Homemade Vinaigrette Dressing:
1 cup vegetable oil
1 cup sugar
1/2 cup wine vinegar(red)
3 tsp. soy sauce
salt and pepper to taste
Blend all ingredients.