Beautiful, Easy & Delicious Shrimp Scampi recipe

One of my favorite cooking magazines is Cuisine at Home. Though the recipes can often appear complex, they are just very detailed- which means that they come out consistently delicious!

This Broiled Shrimp Scampi with Parmesan crust is easy to make and impressive to serve to guests. It's also easy to increase servings. The recipe, as written, serves 2.

* 1/2 Stick Unsalted Butter
* 1 Tbsp. Fresh Lemon Juice
* 1 Tbsp. Minced Garlic
* 1/4 tsp. Dried Dill
* Salt and Black Pepper to taste
* 2 Tbsp. Fresh Bread Crumbs (I used Panko)
* 1 Tbsp. Shredded Parmesan
* 1/2 tsp. Dried Oregano
* 1/4 tsp. Paprika
* 10-12 Extra Large Shrimp, peeled, tails left on and deveined, about 8 oz. (Purchase shrimp that has been peeled and deveined if possible- you will save a ton of time!)

Preheat broiler with oven rack 6-8 inches from the heating element.

Melt butter in a saucepan over medium heat. Stir in lemon juice, garlic, dill, salt, and pepper. Let stand off heat to steep.

Combine bread crumbs, Parmesan, oregano and paprika in a small bowl; set aside.

Coast two 6 oz. casserole dishes with nonstick spray and place on a baking sheet. Arrange shrimp evenly in each dish. Divide butter mixture evenly between dishes and top with bread crumb mixture.

Broil until shrimp are cooked and bread crumbs are golden brown, about 5 to 7 minutes. Let cook 1 minute before serving.

I served this with a simple Caesar salad for a lovely light meal.

Shrimp and Black Bean Wraps

I was craving shrimp tacos the other night and this recipe, though technically a wrap, was perfect. The crushed pineapple gives it a sweetness that is surprising and completely delicious. Brenna gobbled this up- and asked for seconds! (I had a good idea of this recipe's kid-friendliness as it came from ParentsConnect!)

Ingredients

1 tablespoon canola oil
1 pound raw, peeled and deveined shrimp, fresh or frozen
1 teaspoon bottled minced garlic
¼ teaspoon salt
¼ teaspoon pepper
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen corn kernels, thawed (I added these frozen)
1 cup salsa
1 (8-ounce) can crushed pineapple, drained well
¾ cup reduced-fat shredded cheddar cheese (I used Pepper Jack for a bit more "kick")
6 (8-inch) flour tortillas

Optional:

shredded lettuce

mashed avocado

In a large skillet over medium-high heat, heat the canola oil.

Add the shrimp, garlic, salt, and pepper and cook, stirring frequently for 2 minutes, until shrimp are pink.

Add the black beans, corn, salsa, and pineapple, stirring well to mix, and cook for 2 minutes, until heated through.

Add the cheese and cook for 1 minute, until melted.Warm the tortillas according to package directions.

Divide the shrimp and black bean mixture evenly among the 6 tortillas. Add optional toppings.

Pasta with Chicken Sausage and Broccoli

Pasta is easy- we have it, in some form, once a week. I love this recipe because it takes the ease of pasta and “upgrades” it with sausage and a vegetable. My girls love this.

Of course you can switch things out… I usually use half a ring of turkey kielbasa instead of the chicken sausage and you could easily use a different vegetable.

I found this recipe in Real Simple magazine.

Serves 4 Total Time: 20m

Ingredients
* 12 ounces rigatoni (about 4 1/2 cups) (I use what I have on hand)
* 1 tablespoon olive oil
* 1 onion, sliced (I use dried chopped onion, about 2T)
* 6 ounces fully cooked chicken sausage links, sliced (I use turkey kielbasa, sliced and browned for a couple minutes in a skillet)
* 1 small head broccoli, cut into florets and stems sliced
* 1/4 cup grated Parmesan (1 ounce)

Directions
1. Cook the pasta according to the package directions.

2. Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the onion, stirring often, for 3 minutes. Add the sausage and cook, stirring, until browned, 2 to 3 minutes. Add the broccoli and 1¼ cups water and simmer, covered, until the broccoli is tender, 5 to 6 minutes.

3. Toss the pasta with the sausage mixture and any remaining liquid and the Parmesan.