Archives for posts with tag: Lemon

Shrimp scampi is something I can say I have mastered.  Well, for one it’s not something that requires anything special to master and secondly, everyone loves it.  I always have people asking me how I make it, and I sometimes feel embarrassed to say anyone can make this.  It’s so easy but gives the impression that you have actually put a good amount of effort into it.  When I lived with my parents, we would often make this for guests and they loved it.  I think it’s in the sauce; because of its richness.  You don’t even need the linguine I added to it.  The linguine is just an after thought.  Just serve it with some nice crusty warm bread for soaking up the sauce and you’ll be all set!

This dish also offers a lot of freshness.  I adore fresh herbs and always have my fridge stocked.  They just perk up any dish.  If I have people over I simply cannot not garnish my food with piles of herbs.  Even just cooking at home, I will not make something if I don’t have the herbs for it.  It’s just not the same.  I can say that I will judge you if you don’t use fresh herbs *snicker.*  Teasing aside, I think I have made my passion for herbs quite apparent.  Another freshness component to this dish is the lemon.  I use just half of a lemon for it’s juice and half for the zest and the zested half for a nice lemon slice garnish inspired by Ina Garten.  I always use caution when adding lemon juice or zest to something.  To me sometimes recipes call for too much and then all you taste is lemon.  I think I have mentioned it before, but too much lemon reminds me of Pinesol.

I add shallots and tomatoes as well to break away from the norm.  I like the roundness they give to the scampi.  As with most dishes, I add extra spice to mine but use as much as you like.

Shrimp Scampi

adapted from Ina Garten’s Linguine with Shrimp Scampi from Barefoot Contessa Family Style

Serves 2-3


1 pound peeled and deveined shrimp (I remove the tails as well)

6-7 cloves garlic, minced

2 shallots minced

1 tomato, chopped

2 tablespoons olive oil (plus a little extra for drizzling at the end)

2 tablespoons unsalted butter

1 lemon (half for juice, half zested, and the zested half cut into rounds)

2-3 tablespoons of light cream

3/4 of a teaspoon crushed red chili flakes

1 teaspooon salt

1/2 teaspoon black pepper, optional

2 tablespoons chopped chives (use more or less)

2 tablespoons chopped flat-leaf parsley (use more or less)

parmigiano reggiano shavings, optional

1/2 box of linguine (I used whole wheat because that’s what I had on hand)


Cook the linguine in a large pot of salted boiling water until al dente, about 10 minutes (do not drain it from the water).  Meanwhile, heat a large saucepan on medium heat.  Add the olive oil and turn down the heat to medium low.  Put the butter in the pan and after 1 minute add 1/2 teaspoon of the red chili flakes and allow it to infuse the oil for about 30 seconds.  Add the shallots and allow them to sweat for about 2-3 minutes.  Next add the garlic, cook for 2 minutes, make sure it doesn’t burn.  At this point put it the chopped tomato.  Let it sweat for 1-2 minutes.  Turn up the heat to medium.  When the pan is ready add the shrimp and salt/black pepper and allow the shrimp to turn pink.  This will take about 5-7 minutes.  Do not overcook because they will get stringy.  Turn the heat to the lowest setting and add the juice of half a lemon.  Next, stir in the cream.  Add the pasta directly from the pasta water to the shrimp pan using tongs, so that a little of the starchy water goes into the scampi.  Top with the chives, parsley, lemon zest, lemon slices, 1/4 teaspoon of red chili flakes, pamigiano reggiano, and toss.   Drizzle the top with olive oil.



My husband goes on and off his P90-X kick.  If you all are not aware, P90-x is my arch-nemesis.  It is a workout and diet regime that simply put, I loathe.  Well more than the the workouts I detest the diet.  My husband is all or nothing, he’s a glutton one week or a poster child for anorexic eating habits another week.  So, when he’s on p90-X, he’s REALLY ON P90-X. This diet regimen consists of eating 8 egg-white omelets with fat-free cheese for breakfast, just the thought makes me shudder.  For lunch, you are allowed half a pound of sodium/fat-free chicken or turkey breast on top of a romaine salad.  Dinner is comprised of a flavorless half pound piece of protein and some steamed vegetables and only if you are lucky, a side of vegetable soup.  Yeah, it’s a low-carb, zero taste program and when my husbands belly starts reappearing his need to go back to Phase 1 of this diet resurfaces to my utter dismay.

My outlook is workout daily if you can and eat a balanced and healthy diet and indulge once in a while.  If I was on this p90-X diet, I would become an absolute beast.  I would be in a bad mood all the time, because when I’m hungry I AM irritable!  Back to his diet, as you have become aware you need to eat a lot of protein on this regimen.  So, of course my husband bought 30 bone-in chicken breasts for his diet.  They took up half my freezer and as you can guess he stuck on the diet for about 4 days!

Therefore, I am left with chicken breasts galore.  Today, I decided to utilize them for something.  What something?  I had no idea.  Only can that chick (no pun intended) from that Food network show I dislike can find a recipe for chicken breast 5 days a week.  The idea of lemon popped into my head…lemon chicken.  IMG_8074Okay, I had a starting point but how could I make the chicken exciting and yummy?  I opened my spice cabinet for inspiration and saw cardamom pods, cloves, and saffron.  Then it struck me!  I should go Persian on my chicken.  Thus, I came up with today’s dinner Chicken Kabab with Afghani rice (or my take on those dishes atleast).  I ground the spices together the aroma filled my kitchen and can you believe it, I felt thankful to p90-X in some strange sort of way.

Persian Chicken Kebab

Serves 3


2 chicken breasts, in chunks (I cut the chicken up into pieces after I had marinated it, but I should have done it first)

3 cloves of garlic, minced

juice of 1/2 a lemon

1/2 teaspoon of lemon zest

1/2 teaspoon of saffron threads dissolved in 2 tablespoons hot waterIMG_8100

3 tablespoons extra-virgin olive oil

1-2 cardamom pod, 2-3 cloves, 1/2 inch piece of cinnamon all ground together in a spice mill

1 teaspoon kosher salt

black pepper to taste

lemon wedges, for garnish

cilantro leaves, for garnish

Combine all of the above ingredients in a bowl and allow to marinate for 4 hours.  Then, grill on outdoor grill or grill pan (I used a grill pan because it was far to cold for me to use our building’s roof top grill 😉 ).  Cook on one side for about 5-7 minutes and then flip for 5-7 more.  Check to make sure it is fully cooked.  Garnish with lemon wedges and cilantro leaves.  Serve with Afghani Rice* and Kachumbar (Chopped vegetable) salad,* or Naan.


*Note:  Recipes to follow :).