- I did not use pasta (can you call this shrimp scampi then? Not sure)
- I did cook up some wild rice and served the shrimp over that and it was quite delicious. I definitely recommend putting this over some sort of grain or salad because it comes out pretty wet and you don't want the delicious sauce to go to waste in a pool on your plate!
- Oh yeah, it's so quick to make! Major bonus!
- I have no idea why I included a lemon in the picture above. No lemons were used, silly me.
Ingredients:
3 garlic cloves, thinly sliced
1/4 c. shredded parmigiano reggiano
2 Tbsp grapeseed oil
1 red bell pepper, sliced
12 peeled and deveined shrimp, thawed
1/4 tsp crushed red pepper
1/2 tsp salt
1/2 tsp pepper
1/2 c. chicken broth
1 Tbsp ghee
4 c. baby spinach
Directions:
1. Heat a pan over medium heat.
2. Add the garlic and cook 1-2 minutes until golden.
3. Add the sliced bell peppers to the pan and cook 3-4 minutes.
4. Add the shrimp, crushed pepper, salt and pepper to the pan and cook for one more minute, stirring all the ingredients together.
5. Pour the chicken broth into the pan and cook 2-3 more minutes until the broth has reduced by half. The shrimp should be pink and opaque at this point.
6. Add the ghee, cheese and spinach to the pan and stir all together for a minute or two more and voila!
No comments:
Post a Comment