I'm usually one of the last people to order a salad; I don't find them very satisfying. However, this snap pea spring salad is everything I never knew I was missing.
[Read more...]Snap Pea & Burrata Spring Salad
Fresh Biscuit Strawberry Shortcakes
Strawberry shortcake is my new obsession. I kid you not, I haven't stopped craving this since my first bite. It's such a delicious combination of flaky biscuit, bright macerated strawberries and luscious whipped cream.
Even though there are three separate elements to these biscuit strawberry shortcakes, they're surprisingly easy to make and come together relatively quickly. It'll surprise you!
[Read more...]Sheet Pan Salmon with Garlic Herb Butter
I want/need to start eating more salmon so this recipe is perfect because it's so dang delish I can't get sick of it. It has a little bit of everything - protein, veggie, and carb.
First off, this is a sheet pan dinner. Let me repeat that - sheet. pan. dinner. There's something magical about these types of meals; they're so easy to make (and clean up) and perfect for busy weeknights. That really speaks to me.
[Read more...]Smashed Lemony Potatoes with Chimichurri Sauce
I've been very into potatoes recently. I know that's random because potatoes aren't a part of any trend at the moment and they're not anything out of the ordinary, but I just can't seem to get enough.
[Read more...]Perfect Chocolate Chip Pancakes
I absolutely love breakfast. Of all the breakfast options, I usually gravitate towards pancakes (even for dinner). I love that there are so many flavor combinations you can make to continuously switch it up.
Today, I am sharing with you delicious and decadent, classic chocolate chip pancakes. They're perfectly fluffy and the ratio of chocolate to batter is beyond ideal. Also, with the addition of chocolate chips, this can also count as dessert if you're imaginative, so yay another excuse to eat pancakes!
[Read more...]Spicy White Bean Zuppa Toscana
This White Bean Zuppa Toscana is loaded with potatoes, cannellini beans, and kale, with a base of chicken broth and cream. While it's creamy, it also has this lovely light element, which I think enables it to easily be eaten year-round.
📖 Recipe
Spicy White Bean Zuppa Toscana
This White Bean Zuppa Toscana is loaded with potatoes, cannellini beans, and kale, with a base of chicken broth and cream. While it's creamy, it also has this lovely light element, which I think enables it to easily be eaten year-round.
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Servings: 4 servings
Ingredients
- 1 large yellow onion
- 4 russet potatoes diced
- 4 cloves garlic minced
- 1 tablespoon canola oil
- 4 cups low sodium chicken broth
- 1 teaspoon red pepper flakes
- 1 can cannellini beans drained and rinsed
- 3 cups chopped kale
- 1 cup heavy cream
- ½ teaspoon corn starch
- Salt & pepper
Instructions
- Clean, peel and dice the potatoes, chop the onion and mince the garlic
- In a large pot on medium heat, sauté the onion and garlic in the oil for about 8 minutes - until translucent
- Add in the broth, potato and a hefty pinch of salt and pepper - cook for about 15 - 20 minutes, until the potatoes are tender
- Roughly chop the kale, and add into the pot along with the drained and rinsed beans - cook for another 10 minutes
- Mix in the corn starch & finish with heavy cream - allowing it to all combine for a few minutes before serving
Spicy Garlic Butter Shrimp
This Spicy Garlic Butter Shrimp comes together in under 10 minutes with minimal ingredients that pack a ton of flavor. A delicious shrimp recipe that's great as a main dish or an appetizer - however you serve it, it'll be devoured just as quickly as it was made!
Ingredients
- Shrimp: This recipe calls for 1 pound of fresh shrimp. Make sure it's uncooked shrimp. You could use frozen shrimp, but defrost them first.
- Butter: Butter makes this sauce super silky - use unsalted!
- Garlic: Of course we have plenty of garlic here.
- Red pepper flakes: This is where the spice comes in.
- Dry white wine: to deglaze, add flavor, and make the base of the sauce along with the butter.
- Parsley: Finish it off with something fresh.
Step by step instructions
1. Cook the shrimp. In your sauté pan on medium heat, melt 2 tablespoon of butter. Once it is heated add the shrimp in one layer and sprinkle with salt and pepper - cook 2-3 minutes on both sides until opaque and slightly white. Remove from the pan and set aside
2. Cook the garlic & pepper. To the same pan you used to cook the shrimp, add the remaining 2 tablespoon butter. Once melted, add the garlic and red pepper flakes and cook for 2 minutes.
3. Add the wine. Then add the wine and simmer for 2 minutes until reduced by half, scraping up any bits on the bottom of the pan.
4. Combine it all. Add the shrimp back into the pan, then add the lemon juice and parsley and mix everything to combine.
Tips and tricks
- Don't step away! This dish comes together in minutes and if you step away it'll burn.
- Cook the shrimp just 2-3 minutes on both sides! They're done when they are no longer the greyish translucent color and turn into a more whiteish opaque color.
- Use raw shrimp for this recipe. This is so you get all the delicious flavor into the sauce from cooking the shrimp in the pan that you also make the sauce in.
- If you're using frozen shrimp, make sure they're defrosted before you add them to the pan. To defrost frozen shrimp submerge the unopened bag in a bowl of cold water for 45 minutes.
- Use a dry white wine - a Pinot Grigio, Pinot Gris, Sauvignon Blanc, or Pinot Blanc. I always like to use a wine that I'd also enjoy drinking, because you will only use a little of the bottle for the recipe.
What to serve with garlic butter shrimp
One of the beautiful things about this dish is its versatility - it can be an appetizer for a few people or a main protein for dinner for 2 - and it pairs so well with other dishes/sides!
- To keep it simple, serve with some crusty bread, pasta, or rice
- For a few recipe ideas, try this everyday salad, baked potato wedges, roasted broccoli, linguine with lemon and tomatoes.
FAQs
What kind of shrimp should I buy?
Wild shrimp are the best, I always buy them cleaned up with the tails still on.
Can you overcook shrimp?
Sure can! Any longer than 3ish minutes on both sides and you'll very likely over cook them. Will they be bad overcooked? No! Just a different texture that isn't as ideal.
Can I make this dish less spicy?
Yeah! You can adjust the spice to your liking. I have a relatively average spice tolerance and I really like the kick of these. So if you have a low tolerance reduce the red pepper flakes a bit.
More shrimp recipes
📖 Recipe
Spicy Garlic Butter Shrimp
This Spicy Garlic Butter Shrimp comes together in under 10 minutes with minimal ingredients that pack a ton of flavor. A delicious shrimp recipe that's great as a main dish or an appetizer - however you serve it, it'll be devoured just as quickly as it was made!
Print
Pin
Rate
Servings: 2 servings
Ingredients
- 1 lb shrimp
- 4 tablespoon unsalted butter
- 5 cloves garlic thinly sliced
- 1 teaspoon red pepper flakes
- ¼ cup dry white wine
- 2 tablespoon fresh parsley chopped
- 1 tsp lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- In your sauté pan on medium heat, melt 2 tablespoon of butter. Once it is heated add the shrimp in one layer and sprinkle with salt and pepper - cook 2-3 minutes on both sides until opaque and slightly white. Remove from the pan and set aside.
- To the same pan you used to cook the shrimp, add the remaining 2 tablespoon butter. Once melted, add the garlic and red pepper flakes and cook for 2 minutes.
- Add the wine and simmer for 2 minutes, scraping up any bits on the bottom of the pan.
- Add the shrimp back into the pan and finish with lemon juice and parsley –mix everything to combine and serve immediately.
Nutrition Estimate
Calories: 435kcal | Carbohydrates: 5g | Protein: 47g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 425mg | Sodium: 1457mg | Potassium: 708mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1337IU | Vitamin C: 9mg | Calcium: 180mg | Iron: 2mg