Scallops and Shrimp sorta scampi over Linguini
I cook the scallops (this time I used bay scallops) and shrimp (I cut them in half) at the very last second since it cooks soooooooo fast...
I've done a variation of this dish .. I lost track how many ways.. this time I totally cheated and used a premade scampi sauce that was actually pretty good. It had a different balance to what I'm used to and so the only thing I added was fresh garlic and onions.
Boling Linguini over the demonic pot that wanted to take me out.. I can see how it's bent on the left side.. stupid thing bonked my head.. I can't use the same lid on it anymore LOLSometimes I make everything from scratch (the sauce not the shrimp.. or scallops.. I actually prefer sea scallops..) and add sour cream and mozzerella cheese.. but hubby likes it plainer and just puts parmesan cheese.. I of course can't stand parmesan.. for me it's friggin' kryptonite...
Aww I thought I got the Christmas Tree in there.. oh well you got the reflection.. Yes.. we do have a dining room table.. but we eat here 99% of the time.. it's in front of the TV dangit!I normally do garlic bread with this as well because garlic bread is food of the gods.. but still.. I digress. Drinks were Ginger Ale with a piece of lime.. mmmm...
Mine on left and his on right.. though his didn't have the parmesan on it yet.. quite frankly he desecrates it but I digress.. I can hear Holly screaming going PARMESAN ROCKS!This last shot was for Chaki who likes my fancy sheet new plates :D
posted by Arsenette at
2:08 AM
7 Comments:
So what do you use when you don't use the premade scampi sauce? I've seen it at the gourmet market down the street so I have access. Pricey, but nice. A definite can do recipe. Thanks.
December 16, 2008 at 5:29 AM
Parmesan DOES ROCK, as you so aptly put it. But this looks good enough to eat it without. :) And I just happen to have both shrimp and scallops in the freezer. Hummmmm...
December 16, 2008 at 8:09 AM
I kinda make my own.. it's a mixture of garlic, onions, olive oil, hang on brain.. not engaging.. crap.. now I have to find a recipe.. but still I always manage to change it at the last second and use sour cream (used to use creamed cheese but hubby doesn't like how thick the sauce got) or milk and mozzerella cheese. I change the pasta to my favorite (Angel hair) when I do that other one though. Hubby likes it simpler and with a thicker spagetti (he loves Fetuchini the best so we compromise and do Linguini).
December 16, 2008 at 1:23 PM
tehehe... Pete loves the bigger noodles. My absolute favorite is angel hair. But I like tiny shells, orzo and penne, too. Oh heck, I just love pasta. :)
December 16, 2008 at 3:56 PM
Me too :) I do prefer Angel hair but I haven't met a pasta I don't like.. the only thing might be what sauce is on it. Just utterly sucks I don't like alfredo sauce.. dang parmesan..
December 17, 2008 at 7:52 PM
Hey Elsie, did you ever read my cheese blog about the aged Gouda cheeses? In the comments I said something about using it for making an alfredo type sauce. http://mycheeselog.blogspot.com/2008/04/gouda-aged-2-years-and-3-years.html
Do you like Gouda? The aged isn't much like the soft, younger type.
December 17, 2008 at 7:56 PM
Can't say I've tried Gouda.. though if I did it was in a fondue.. mmmm.. fondue... dangit.. NOW I WANT FONDUE!
Thanks for the link :) I haven't checked it in a while.
December 17, 2008 at 8:01 PM
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