Monday, December 23, 2013
lemon rosemary shrimp scampi
Hey, hey y'all! Thanks for all your sweet words and encouragement as we moved into our first home last week. I'm happy to say that we are feeling settled and -- as of about 5 minutes ago -- actually have working internet again!
I'm curious - what are you cooking for Christmas dinner? Do you always do the same meal, or change it up every year? We never do the same menu twice, and I love it that way. Every year my mom picks a food theme and we create the menu together around it. We've done Italian, French, Spanish, etc., and this year all of our recipes are coming from my dearly beloved Jerusalem cookbook. So. excited.
Beyond actual Christmas dinner, there is Christmas Eve to think about, and New Year's Eve and Day just down the line. For those meals, I like something super simple and quick that still feels special and festive. Enter Campbell's Skillet Sauces! Y'all know I love these, and this Scampi variety is absolutely fabulous for an elegant holiday dinner that comes together in 15 minutes!
I'm thinking this is just perfect for New Year's Eve because it would go brilliantly with a glass of champagne!
Lemon Rosemary Shrimp Scampi
1 cup uncooked orzo pasta
1 tablespoon olive oil
1 shallot, minced
1/2 lb. peeled and deveined shrimp, tails on
1 (9 oz.) package of Campbell's Scampi Skillet Sauce
2 tablespoons butter, softened
1/3 cup panko breadcrumbs
1 teaspoon chopped fresh rosemary
1/2 teaspoon red pepper flakes
juice of 1 lemon
zest of 1 lemon
for serving: lemon wedges, fresh rosemary
Bring a large pot of water to a boil. Salt well, then cook orzo according to the package directions. Drain when done.
While the orzo is cooking, heat olive oil in a cast-iron skillet over medium-high heat. Add shallot and cook until translucent. Add shrimp and cook until just beginning to turn pink. Add Skillet Sauce and bring to a boil. Bring heat to low and simmer until shrimp are completely cooked through. Remove from heat.
In a small bowl, mix butter, panko, rosemary, red pepper, lemon juice, and lemon zest. Top each shrimp with a bit of the butter mixture. Transfer skillet to the oven and broil until the butter has melted and the breadcrumbs are beginning to brown (this took about 2 minutes in my broiler).
Spoon shrimp and sauce over cooked orzo. Serve with lemon wedges and chopped rosemary.
Happy holidays, y'all!
This post brought to you by Campbell’s Dinner Sauces. Weekend-worthy dinners with only weekday-level effort needed! Learn more at http://www.campbellsauces.com/