Easy Best Tasting Shrimp Scampi

My father-in-law was a food snob. He had great taste, and he knew what he liked. I admired him more in the short time I knew him than most people I’ve known for a lifetime.

He shared this recipe with a very few, select people. It was an honor to have him show me in my own kitchen how to make this delicious dish. But more than knowing how to make fantastic shrimp scampi, knowing all of what this recipe meant to my husband’s family – and getting to be a part of that for close to 20 years – that is the real treat.

Always cook when you’re hungry. Imagine the tastes and savor the journey. The trick is not to overcook the shrimp, but the real secret is in adding the ingredients in the right order. Add the garlic too soon and you’ll lose the taste. Add it too late and it won’t infuse with your meat.

And the wine. I fondly remember Jim teaching me how to make Shrimp Scampi. He poured us both a glass of wine. He handed me my glass and we both smelled it, then he slowly took a small sip. He said we should savor it and really get in the flavor of this dish. Let it soak in…

JR’s Shrimp Scampi

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Easy Best Tasting Shrimp Scampi
This is the best and easiest shrimp scampi you will ever make or eat!
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Rinse shrimp and set aside. Add oil and butter in large skillet over medium heat.
  2. Cook garlic 1-2 minutes or until softened but not browned. Then, add one at a time allowing 5 minutes cook time between each (in order: wine, onion, lemon). Sample (taste) and add more to taste. If you want a stronger garlic taste, add it after wine.
  3. Cook on very low heat. Saute' 15-25 minutes until achieving desired taste, then add shrimp. Cook until shrimp are pink and firm (2 minutes if adding raw shrimp, less than 1 minute if adding cooked shrimp). Do not overcook shrimp!
  4. Add chopped parsley and salt and pepper to taste before serving. Garnish with lemon slices and parsley sprigs if desired.
Recipe Notes

Serves 4 as a main dish or 8 as a first course. Serve with white rice, jasmine rice or angel hair pasta.

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Crock-Pot Chicken & Vermicelli Recipe {Easy, 3 Ingredients}

crockpot-chicken-vermicelli-recipe

Crock-Pot Chicken & Vermicelli Recipe {Easy, 3 Ingredients}

I put chicken in the slow cooker yesterday, and stared at it. lol! I’m so bored with food right now, I couldn’t think of anything to make! The weather is getting colder, so I’m craving comfort food. But, I’m busy and tired and don’t feel like cooking.

So, I wandered to the cupboard and stared at that stuff for a while. I saw the generic Rice-a-Roni and my mind wandered to recipes I’ve seen on Pinterest; I thought: Hey! That might work!!

Mustering up all my courage, I went for it!  First, I added water to the chicken in the Crockpot, then dumped in the flavor packet. I followed with the rice and vermicelli mixture and covered it. I set it to slow cook for 4 hours (my regular Crock-Pot doesn’t have a lot of settings, lol).

I stirred it twice, in that time. Twice. Not exactly hard work here, folks!

By late afternoon the house smelled AMAZING!  My family came out of the woodwork, asking when dinner would be ready. Then, at suppertime when it was ready, I uncovered it and stirred one more time. It was done, but how would it taste?

I was a little surprised at how incredible it tasted! There were just the right seasonings, and the rice mixture tasted — as my mom put it — “almost like stuffing”. I wondered if my family would think it was too done or too mushy. That’s a long time for rice to cook!  They did NOT think so; they loved it.

My husband had a good idea I think I’ll try next time: don’t add the rice and vermicelli right away. Wait, saute in a pan in oil until golden brown (as you would per the directions to make Rice-a-Roni). Then add it and let it soak up the goodness. That way it would be less cooked, a little crispier and a darker color. Don’t get me wrong, it was fantastic the way I did it. But, I think I’ll try the crispy way too. I like things crispy though! So, if you need super easy – just throw it all in and let it cook. If you want a little more crispy, you have that variation option as well.

I hope you love it like we did!

Crock-Pot Chicken & Vermicelli Recipe {Easy, 3 Ingredients}
Recipe Type: Dinner
Cuisine: American
Author: Wendy
Prep time:
Cook time:
Total time:
Serves: 6-8
Super easy Crock-Pot Chicken and Vermicelli Rice (Rice-a-Roni) in the slow cooker! You won’t believe how great this tastes. The whole family will love it!
Ingredients
  • 2 lbs chicken, I used boneless, skinless chicken breasts
  • 2.5 cups water
  • 1 box Rice-a-Roni, I used chicken flavored and it was a generic version
Instructions
  1. Add all to slow cooker and cook for 4 hours until done!
  2. Variation: add chicken, water and flavor packet, cook 3 hours. Brown rice in oil on stovetop and add for last hour of cook time.

 

Cheap & Easy Teriyake Sauce Recipe {5 Simple Ingredients}

teriyake-hero

 

Cheap & Easy Teriyaki Sauce Recipe {5 Simple Ingredients}

YUM!  Why spend a fortune on pre-made sauce when you can whip up your own quickly and easily – and cheaply!

Grab this super fast recipe for Teriyaki that whips up nice and thick! No pineapple or honey, just 5 simple ingredients and takes 5 minutes!

Like it? Repin on Pinterest!

The price breakdown on this varies, but most of the ingredients are in such small quantities they’re negligible costs. The biggest cost is probably the soy sauce which is maybe 10¢ given it’s only 1/4 cup. Plus, a few cents each for the spices, and water is free. The cost is far better than $2 – $6 + per bottle or more at the store!

 

Cheap & Easy Teriyake Sauce Recipe {5 Simple Ingredients}
Recipe Type: Dinner
Cuisine: Asian
Author: Wendy
Prep time:
Cook time:
Total time:
Serves: 1.5 cups
Grab this super easy and fast recipe for Teriyaki that whips up nice and thick! No pineapple or honey, just 5 simple ingredients and takes 5 minutes!
Ingredients
  • 1⁄4 cup soy sauce
  • 1 cup water
  • 1⁄2 teaspoon ground ginger
  • 1⁄4 teaspoon garlic powder
  • 5 tablespoons packed brown sugar
  • 2 tablespoons cornstarch
  • 1⁄4 cup cold water
Instructions
  1. Mix all but last two ingredients in medium saucepan.
  2. In a separate cup, dissolve cornstarch in cold water and add mixture to saucepan.
  3. Heat on medium heat until sauce thickens.
  4. Great when used as a glaze for chicken!

 

teriyaki-collage

Easy Chicken & Spinach Lasagna Recipe

chicken-lasagna-recipe

Easy Chicken & Spinach Lasagna Recipe

Don’t miss this Easy Lasagna Recipe that’s a great way to use leftovers! And it’s SO much faster than traditional baked lasagna. You will LOVE how it’s ready in under 30 minutes!!

Like it? Repin it on Pinterest to save for later!

I thought up this recipe one night last week when I was wondering what to make with leftover chicken breast. I wanted to use up the leftovers (and because it was already cooked, it made making this that much faster!) in a chicken breast recipe that wasn’t boring, and wasn’t something we eat all the time. I hate eating the same old thing almost as much as I hate wasting leftovers! Typically my family does not want to eat leftovers, so it’s always a struggle! But then every now and then I hit a home run and they not only ask for seconds, but I find them foraging around the kitchen in search of it for lunch the next day. That’s how I know they love it!

Amazingly enough, I only needed ONE chicken breast (they were huge) for this whole pan of lasagne! Talk about a frugal meal!

I used whole wheat pasta, but you can use what you like!  And, I used canned tomatoes from my garden. But, you can use spaghetti sauce or marinara – whatever you happen to have on hand. I try to go with healthy ingredients, which is why I added spinach. I know some people don’t like it, that’s why it’s totally optional in this dish. It’s great without spinach too. My family loves it, so it works for us.

And when it comes to cheese, I used two types – yellow and white.  For the topping I used yellow cheese. You can use something like cheddar (either mild cheddar, or even sharp cheddar is great), Monterrey Jack and Colby or Colby-Jack cheese. It just depends on what taste you and your family prefer. And then for the white cheese, I love cream cheese lasagna (as in Philadelphia cream cheese) but I know people who like ricotta.  And, cottage cheese lasagna is a great frugal alternative to using ricotta!

It’s super quick and easy to put this together! And seriously, it’s so tasty!

Easy Chicken & Spinach Lasagne Recipe
Recipe Type: Dinner
Cuisine: Italian
Author: Gimmie
Prep time:
Cook time:
Total time:
Serves: 8 servings
This healthy version of the classic Italian fare will surprise even those who aren’t wild about vegetables. And it’s perfect for putting leftover chicken breast to good use!
Ingredients
  • 2 cups cheese (shredded Cheddar, Colby, or Monterrey Jack)
  • 1 package cream cheese (or ricotta cheese)
  • 1/3 cup spinach (optional)
  • 1 quart tomato sauce & 1 small can tomato paste (or use spaghetti sauce or marinara sauce)
  • 1/2 box lasagne noodles (I prefer whole wheat)
  • 1/2 – 1 lb meat (I used shredded chicken breast, or you can use ground beef or sausage)
Instructions
  1. Cook meat (e.g. brown hamburger or steam chicken breast)
  2. Bring a pot of water with 1 T oil to boil, add noodles and boil for 8-10 minutes (until noodles are al dente)
  3. Place one single layer of noodles on bottom of pan
  4. Layer 1/3 sauce along with meat
  5. Add another layer of noodles
  6. Layer 1/3 sauce with cream cheese (or ricotta) cut into small pieces
  7. Add another layer of noodles
  8. Layer 1/3 sauce with 1 cup spinach
  9. Top with shredded cheddar cheese (or choice)
  10. Bake at 450 for 15-20 minutes

 

al dente describes pasta and (less commonly) vegetables, rice or beans that are cooked to be firm to the bite