Shrimp Scampi

1K made it | 663 reviews
Recipe by: RNCOGGINS “A simple but elegant shrimp dish. Combine it with garlic bread and a salad for a delicious dinner.”
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25 m 4 servings 606 cals
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1 (8 ounce) package angel hair pasta 1/2 cup butter 4 cloves minced garlic 1 pound shrimp, peeled and deveined 1 cup dry white wine 1/4 teaspoon ground black pepper 3/4 cup grated Parmesan cheese 1 tablespoon chopped fresh parsley Add all ingredients to list
15 m
10 m
Ready In
25 m
Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.
Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3 to 5 minutes.
Stir in wine and pepper. Bring to a boil and cook for 30 seconds while stirring constantly.
Mix shrimp with drained pasta in a serving bowl. Sprinkle with cheese and parsley. Serve immediately.
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I made it!

Mexican tortilla bake

Preparation time
less than 30 mins
Cooking time
1 to 2 hours
Serves 6
This all-in-one dish is so quick to make. Think Mexican lasagne using ready-made tortillas instead of sheets of pasta. Utterly delicious and very moreish!

For this recipe you will need a 1.5 litre/2½ pint wide-based (preferably round), shallow ovenproof dish.

By Mary Berry
From Mary Berry’s Foolproof Cooking
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For the mince
1 tbsp olive oil
2 large onions, chopped
500g/1lb 2oz beef mince
1 mild red chilli, deseeded and finely chopped
1 red pepper, deseeded and diced
2 garlic cloves, crushed
1 tbsp ground cumin
1 tbsp ground coriander
2 tbsp tomato purée
1–2 tbsp mango chutney
2 x 400g tins chopped tomatoes
1 small bunch fresh coriander, chopped
salt and freshly ground black pepper
To assemble
3 large tortilla wraps
250g/9oz full-fat mascarpone
100g/3½oz mozzarella, grated
100g/3½oz cheddar
Recipe tips
Preheat the oven to 160C/140C Fan/Gas 3.
Pour the oil into a large ovenproof frying pan over a medium heat, add the onions and fry for 3 minutes. Turn up the heat, add the mince and fry until brown, breaking the meat up with a wooden spoon and stirring occasionally.
Add the chilli, red pepper, garlic and spices and fry for 5 minutes, or until all the moisture has evaporated and the mixture is quite dry. Stir in the tomato purée, mango chutney, tinned tomatoes and salt and black pepper. Cover with a lid, bring to the boil and transfer to the oven to simmer for an hour.
Remove from the oven and stir in half the coriander. Increase the oven temperature to 200C/180C Fan/Gas 6.
Spread a third of the cooked mince beef mixture over the bottom of the ovenproof dish and lay one tortilla wrap on top. Spread a third of the mascarpone (see tip) over the tortilla and sprinkle with a third of each of the mozzarella and Cheddar cheeses. Repeat twice more so you have 3 layers.
Bake in the oven for about 25 minutes until golden-brown and bubbling. Set aside for 5 minutes before serving and garnish with the remaining coriander.
Recipe Tips
If your mascarpone is firm, you might find it easier to spread the mascarpone on each tortilla first before adding to the dish.

If covered and chilled in the fridge, you can assemble this dish up to 6 hours ahead. Simply bake at 200C/180C Fan/Gas 6 for 25 minutes, or until golden and bubbling.

If uncooked and covered, this dish freezes very well.

Preparation time
less than 30 mins
Cooking time
less than 10 mins
Makes 4 19cm/8in pizzas

These tasty tortilla pizza bites are just the trick for an easy cheat’s pizza.

Each pizza provides 371 kcal, 18.5g protein, 42g carbohydrate (of which 8g sugars), 14g fat (of which 7.5g saturates), 4g fibre and 1.4g salt.

By Lorraine Pascale
From Lorraine Pascale: How to be a Better Cook
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spray oil
4 wholewheat, plain flour or corn tortillas (about 19cm/7½in diameter)
1 small garlic clove, halved
400g tin chopped tomatoes (preferably with herbs)
¼-½ tsp chilli flakes (optional)
125g/4½oz pecorino cheese (or a mature cheddar), coarsely grated
280g jar roasted red and yellow peppers, drained (about 175g/6oz of actual peppers)
70g/2½oz rocket
small handful fresh basil leaves (optional)
2-3 tsp balsamic vinegar (optional)
2-3 tsp extra virgin olive oil (optional)
flaked sea salt and freshly ground black pepper
Turn the oven ideally as high as it will go, making sure two shelves are in place – about 240C/220C Fan/Gas 8. Spray a bit of oil on two large baking trays and put two tortillas on each. Spray a little more on top of the tortillas and then rub the cut side of the garlic all over the tortillas – this gives the pizza extra flavour.
Divide the chopped tomatoes evenly between the 4 tortillas, spreading them out but leaving a 1.5cm/¾in border. Scatter over the chilli flakes, if using, and divide the cheese and peppers evenly over the top.
Pop both trays into the oven to bake for about 4-6 minutes (depending on how hot your oven is), or until the cheese has melted and the tortillas are crisp and golden-brown on their edges. Swap the trays around on the shelves half way through for even cooking.
Remove the tortillas from the oven and slide onto serving plates. Top with the rocket and basil (if using). Season with a little scattering of salt and pepper, then drizzle with balsamic vinegar and some extra virgin olive oil, if you fancy it.

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