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
Easy Best Tasting Shrimp Scampi
This is the best and easiest shrimp scampi you will ever make or eat!
Rinse shrimp and set aside. Add oil and butter in large skillet over medium heat.
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.
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!
Add chopped parsley and salt and pepper to taste before serving. Garnish with lemon slices and parsley sprigs if desired.
Serves 4 as a main dish or 8 as a first course. Serve with white rice, jasmine rice or angel hair pasta.
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
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!
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)
Cook meat (e.g. brown hamburger or steam chicken breast)
Bring a pot of water with 1 T oil to boil, add noodles and boil for 8-10 minutes (until noodles are al dente)
Place one single layer of noodles on bottom of pan
Layer 1/3 sauce along with meat
Add another layer of noodles
Layer 1/3 sauce with cream cheese (or ricotta) cut into small pieces
Add another layer of noodles
Layer 1/3 sauce with 1 cup spinach
Top with shredded cheddar cheese (or choice)
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