Donna's Daily Dish
Inspiring people to create every day recipes
The Summer Scampi recipe needs 1 pound of shrimp, extra virgin olive oil, 1-pint cherry or grape tomatoes, fresh or frozen corn, garlic, red pepper flakes, dry white wine, fresh lemon juice, unsalted butter and fresh chopped parsley, chives or turn basil leaves.
I purchased my shrimp from Atlantic Offshore Fishery in Point Pleasant. I picked up raw, wild shrimp that was shelled and deveined. The corn and tomatoes came from Delicious Orchards in Colts Neck. I started the process by removing the corn from the cob, juiced a lemon, set out the spices and liquids I would need and a dish to hold the sautéed shrimp. This recipe uses only one pan and takes 15 minutes to cook, so prep is essential if you want to get dinner on the table fast. For herbs, I used fresh chopped parsley for a classic scampi dish.
My husband simply loved this dish. I served it over bucatini pasta, which was too thick. Spaghetti would have been a much better choice. It was a delicious seasonal version of shrimp scampi.
When I received “5 Ingredient Fix” from my daughter I immediately sat down and found over a dozen recipes that I would like to make. The first one I prepared was Roasted Spaghetti Squash with Basil Butter. I selected this one as the basil in my garden was looking particularly good and my husband likes spaghetti squash as a lunch alternative.
For this recipe you’ll need a large spaghetti squash, pine nuts, basil leaves, unsalted butter and pecorino Romano cheese. Instead of roasting cut side up, I roasted cut side down as I find it cooks quicker (it bakes for approximately an hour). While the squash was roasting, I made the basil butter. As I didn’t have pine nuts, I substituted toasted walnuts. It took just minutes to make the butter.
This was a delicious preparation and the basil butter gives the dish a little oomph! I had a bit of sausage and peppers left and I placed it on top of warm squash for a change. Yum!
By the way, New Jersey plum tomatoes are at their peak. I just purchased the first of two 25-pound boxes to start making fresh tomato sauce for the winter. I used the last of last year’s sauce about a week ago. The fifty pounds will be made and frozen. While the plum tomatoes are good, I’ll make weekly fresh tomato sauce.
Summer Shrimp Scampi with Tomatoes and Corn
By Ali Slagle
The New York Times
From the “At Home” section, August 2, 2020
“Five Dishes to Cook This Week”
Roasted Spaghetti Squash with Basil Butter
5 Ingredient Fix
© 2010 by Claire Robinson
Yield: 4 to 6 servings
Preheat the oven to 375°
1 large spaghetti squash (about 4 pounds)
Kosher salt and freshly cracked black pepper, to taste
¼ cup pine nuts, toasted
8 large basil leaves, sliced
4 tablespoons unsalted butter, at room temperature
¼ cup grated Pecorino Romano cheese plus more for serving
Halve the squash through the stem and remove the seeds. Season with salt and pepper and roast cut side up on a baking sheet until completely soft, about 1 hour. Let it cool slightly and, with a fork, shred the squash flesh from the shell and transfer to a serving dish.
Meanwhile, in a food processor, pulse the pine nuts and basil to a paste. Add the butter and cheese and pulse to combine; season with salt and pepper.
Serve the squash warm with soft butter on the side to a dollop on each serving.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.