Tag: Garlic

Lemon and Herb-Brined Roasted Turkey

Lemon and Herb-Brined Roasted Turkey

Last year I hosted my very first Thanksgiving Dinner at our house. Just a small dinner with our daughters and their families. So, at age 55, I began searching for turkey recipes. Yes, I have roasted turkeys before — the very simple kind, rubbed with 

Bacon-Wrapped Filet Mignon

Bacon-Wrapped Filet Mignon

Bacon-Wrapped Filet Mignon is one of the best beef entrees that I’ve had the joy of eating. Tender, juicy beef, seared in a cast iron skillet, wrapped in delicious bacon and full of fabulous flavor. Yes, it’s small compared to it’s counterpart the New York 

Lemon Garlic Shrimp Scampi

Lemon Garlic Shrimp Scampi

Make Lemon Garlic Shrimp Scampi when you’re craving shrimp–which I do often! This dish is so quick and easy, it makes a great weeknight dinner. And it’s delicious–so much better than the overly salty scampi you might order at a restaurant. It’s wonderful served with Rustic Sourdough Baguettes to soak up the delicious garlic butter. 

(Post modified with new photos on 2/9/22.)

Serving Shrimp Scampi with Fettucine and a Salad

This recipe works well served with a fresh green salad and pasta, such as my Fettuccine with Truffle Sauce and Asparagus or Fettuccine with Pesto. Or even Herbed Brown Rice. So good!

 

Ingredients Needed to Make Lemon Garlic Shrimp Scampi

  • butter
  • extra-virgin olive oil
  • garlic cloves (4 of them)
  • red pepper flakes
  • frozen large, x-large, or jumbo shrimp
  • favorite dry white wine
  • lemon, freshly squeezed
  • fresh or dried parsley
  • kosher salt
  • coarsely ground peppercorn melange

 

A Note about the Ingredients

When shopping for shrimp, I like to buy when it is on sale and then I buy in bulk. Our local grocery store offers shrimp sales every 6-8 weeks, so it’s not hard too difficult to find good prices. For this recipe I like to use large shrimp or extra-large to jumbo-sized shrimp.

I use a dry white wine for this recipe, such as Sauvignon Blanc, Pinot Grigio, or even a Chardonnay.

If you prefer not to cook with wine, you may substitute chicken broth for the wine.

 

Instructions for Making This Recipe

Gather all your ingredients so that you have everything close at hand on the counter or table.

 

Prepare The Ingredients

Preparing the Ingredients

Peel and thinly slice the cloves of garlic. Using a lemon juicer, squeeze 2 tablespoons of juice from a large lemon. Place juice in a prep bowl for use later. If using fresh parsley, chop it and set aside until later. 

Place frozen shrimp in a large bowl or bucket that has been filled with salted ice water, about 1 tablespoon of salt per quart of water. Allow to set in cold water until shrimp has thawed.

A gallon ice cream bucket works well for this. Or if you are working with a lot of shrimp, you could just use your kitchen sink. 

Remove the shells and devein the shrimp as needed. Drain well in a stainless colander.

 

Time to Cook the Shrimp

Heat butter and extra-virgin olive oil in a large skillet or shallow Dutch oven over medium heat. Add the sliced garlic and red pepper flakes, stirring until garlic is golden brown about 1-2 minutes.

Cooking the Shrimp

Place the prepared shrimp in the butter and cook for 1-2 minutes on each side until the meat turns lightly pink and opaque. Add the wine to the sauce and simmer for 2-3 minutes until it has reduced.

Remove from heat and sprinkle the shrimp with the freshly squeezed lemon juice. Season with dried or chopped fresh parsley, kosher salt, and coarsely ground peppercorn melange. Serve immediately.

Serving Lemon Garlic Shrimp Scampi

When I make this recipe, I like to serve the shrimp in individual bowls along with spoonfuls of the garlic butter. Serve this dish with a hard, crusty bread to dip up the garlic butter. Other side dishes that go well with it are Spinach Salad, Herbed Brown Rice, or Fettucine with Pesto, and a fresh vegetable, such as asparagus or zucchini. 

This recipe will serve 4 people. 

Wine Suggestion: Sterling Sauvignon Blanc.

See more Fish and Seafood Recipes Here. Browse Quick and Easy Weeknight Dinner Ideas Here

 

Recipe for Lemon Garlic Shrimp Scampi

Lemon Garlic Shrimp Scampi

Try this easy recipe when you're craving shrimp--which I do often! This is wonderful served with Sourdough Baguettes to soak up the delicious garlic butter. Enjoy!
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: American, Italian
Keyword: Garlic, Large Shrimp, Lemons, Quick and Easy Meals, Weeknight Dinners
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Equipment

Lemon Juicer
Stainless Colander
Spurtle Set
Dutch Oven 3 qt

Ingredients

  • 3 tablespoons butter
  • 1 tablespoon Extra Virgin olive oil
  • 4 cloves garlic thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 24 oz frozen large shrimp
  • 1/4 cup dry white wine
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoon dried parsley or 2 tablespoons chopped fresh parsley
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground peppercorn melange

Instructions

  • Gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients.
    Thinly slice the cloves of garlic. Using a lemon juicer, squeeze 2 tablespoons of juice from a lemon. If using fresh parsley, chop it with a sharp knife and set aside for later.
  • Place frozen shrimp in a large bowl or bucket that has been filled with salted ice water, about 1 tablespoon of salt per quart of water. Allow to set in cold water until shrimp has thawed.
    Remove the shells and devein the shrimp, if necessary. Drain in a colander.
  • Heat butter and oil in a large skillet or shallow Dutch oven over medium heat.
  • Add the sliced garlic and red pepper flakes to the butter, stirring until garlic is golden brown about 1-2 minutes.
  • Place the prepared shrimp in the butter and cook for 1-2 minutes on each side until the meat turns lightly pink. Add the white wine to the sauce and simmer for 2-3 minutes until reduced.
  • Remove from heat and sprinkle the shrimp with the freshly squeeze lemon juice. Season with dried or fresh parsley, kosher salt and coarsely ground peppercorn melange. Serve immediately. Serves 4.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted. 

Nutrition

Calories: 297kcal | Carbohydrates: 2g | Protein: 35g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 451mg | Sodium: 1984mg | Potassium: 176mg | Fiber: 1g | Sugar: 1g | Vitamin A: 338IU | Vitamin C: 11mg | Calcium: 260mg | Iron: 4mg
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Pan-Seared Ribeye with Garlic Butter

Pan-Seared Ribeye with Garlic Butter

Pan-Seared Ribeye with Garlic Butter is a delicious and easy recipe to try when you want a special melt-in-your-mouth steak. My husband gave this 5 stars! When it comes to choice beef, ribeye steak ranks right up there with the best. It really needs no 

Herbed Parmesan Spread aka Boursin

Herbed Parmesan Spread aka Boursin

Herbed Parmesan Spread aka Boursin is a delicious recipe to make this holiday season. It’s easy to make and incredibly flavorful. Serve it with your favorite crackers for holiday entertaining or at a Christmas tea party. Other ways to use it is to add to 

Shrimp Scampi with Linguine

Shrimp Scampi with Linguine

Shrimp Scampi with Linguine - Jumbo shrimp smothered in buttery garlic sauce. Red pepper flakes, lemon juice, parsley, and topped off with freshly grated Parmesan. Oh my! So-good and so-easy! Click to Tweet

I love shrimp, and I love garlic. Add in your favorite linguine–dried or homemade, and you have Shrimp Scampi with Linguine. A scrumptious dinner. 

Jumbo shrimp smothered in buttery garlic sauce with specs of red pepper flakes for heat. Lemon juice for a little tartness; fresh parsley or dried, and topped off with freshly grated Parmesan. Oh my! This recipe is oh-so-good and oh-so-easy!

Ingredients Needed to Make Shrimp Scampi

  • olive oil
  • butter
  • minced garlic
  • minced onion
  • large shrimp
  • kosher salt
  • freshly ground black pepper
  • red pepper flakes
  • parsley (fresh or dried)
  • freshly squeezed lemon juice
  • Parmesan cheese
  • linguine (See my Homemade Pasta Recipe Here.)

Instructions for Preparing this Recipe

This recipe doesn’t take very long to prepare, so I like to have all of my ingredients measured and ready to use. To begin, thaw the shrimp in a colander under running cool water.

Using a cutting board and a favorite chef’s knife, mince the onion and garlic. Place in a small prep bowl and set aside.

Having your ingredients ready to go and at your fingertips makes preparing this dish so much easier.

Next, using small prep bowls, measure out the red pepper flakes and parsley. You may use either fresh chopped parsley or dried. I always like to use my fresh herbs when they are available. If using fresh, use 1/4 cup chopped parsley.

In another bowl, measure our your freshly squeezed lemon juice, and then your grated Parmesan cheese. Having your ingredients ready to go and at your fingertips makes preparing this dish so much easier.

Prep Work Done-Time to Cook the Pasta

Once your prep work is done, it’s time to cook your pasta. If you decide to use dried linguine, may I suggest my favorite brands: De Cecco Pasta Linguine #7 or if you really want to splurge try Morelli Linguine with Wheat Germ. It’s pretty fantastic.

Bring a large pot of water to boil with 2 teaspoons Kosher salt. Once it reaches boiling point, add in the dried linguine and cook for 7-10 minutes to al dente.

Making Homemade Pasta

Better yet, make your own fresh pasta! Fresh pasta will not take as long to cook, so you can save this step for last by following the directions for my Homemade Pasta Here.

Reserve 1 cup of the pasta water, and drain the rest in a colander. Return pasta to the pot and toss with 1 tablespoon olive oil. Set aside and keep warm.

While your pasta is cooking, in a large cast iron skillet or shallow Dutch oven, melt butter with 4 tablespoons olive oil over medium low heat. Add the minced onion and garlic. Saute for 3 minutes, being careful not to burn the garlic.

Making Shrimp Scampi

Add in the shrimp, and season with salt and pepper. Saute for 5-7 minutes until the shrimp turns pink. Remove the pan from heat and toss with red pepper flakes, parsley, lemon juice and Parmesan cheese.

Add the cooked pasta to the shrimp mixture and toss to combine. This recipe will serve 4-6 people.

For a wine suggestion, may I recommend this Italian wine, Pighin Pinot Grigio.

See more Italian Dinner Ideas Here. See more Fish and Seafood Recipes Here.

Recipe for Shrimp Scampi with Linguine - Cast Iron Cooking

Shrimp Scampi with Linguine

Here is a delicious recipe that is "oh-so-good" and "oh-so-easy."
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: American, Italian
Keyword: Butter, Cast Iron Cooking, Garlic, Jumbo Shrimp, Onions
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6

Equipment

Stainless Colander
Prep Bowls
Lemon Juicer
Grater/Zester

Ingredients

Instructions

Prep Work First:

  • Thaw shrimp in a colander under cool running water. Devein and remove tails.
  • Using a cutting board and knife, mince onion and garlic. Set aside.
  • Using prep bowls, prepare measurements for 1) red pepper flakes and parsley, 2) lemon juice, and 3) Parmesan cheese.
  • Bring to a boil a large pot of water with 2 teaspoons Kosher salt. Add linguine and cook for 7-10 minutes to al dente or as directed for homemade pasta. Reserve 1 cup of the pasta water for use later, if needed. Using a colander, drain remaining water and return pasta to pot. Toss with 1 tablespoon olive oil. Set aside and keep warm.
  • In large cast iron skillet or shallow Dutch Oven, melt butter with 4 tablespoons olive oil over medium heat. Add the minced onion and garlic. Saute for 3 minutes, being careful not to burn.
  • Add the shrimp, salt, and pepper. Saute for 5-7 minutes until the shrimp turns pink.
  • Remove the skillet or Dutch oven from heat and toss with red pepper flakes, parsley, lemon juice and Parmesan cheese. Add the cooked pasta to the shrimp mixture and toss to combine.
  • Add pasta water if needed. Serves 4-6

Notes

Wine Suggestion: Pighin Pinot Grigio
*Unless otherwise noted, all butter on this recipe site is salted.

Nutrition

Calories: 621kcal | Carbohydrates: 61g | Protein: 33g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 2197mg | Potassium: 406mg | Fiber: 3g | Sugar: 3g | Vitamin A: 719IU | Vitamin C: 5mg | Calcium: 168mg | Iron: 2mg
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Recipe for Shrimp Scampi with Linguine

Rosemary-Garlic Sourdough Flatbread

Rosemary-Garlic Sourdough Flatbread

We absolutely love this Rosemary-Garlic Sourdough Flatbread recipe. Crispy, yet chewy and flavored with rosemary, garlic, and olive oil. I could eat this stuff every day and then some. It’s the perfect companion to a light dinner salad or with Quiche, or just by itself.

Creamy Garlic Chicken

Creamy Garlic Chicken

Some nights I just want something creamy and easy for supper. This Creamy Garlic Chicken Recipe hits the spot with butter, garlic, and heavy cream, plus Parmesan cheese. So, yummy. And perfect for a weeknight dinner. (Recipe modified with new photos on 2/22/22.) I like 

Baked Apricot-Glazed Chicken Thighs

Baked Apricot-Glazed Chicken Thighs

I love using skinless, boneless, chicken thighs in my chicken recipes. The meat is always tender and juicy, and they make for a quick weeknight meal. These Baked Apricot-Glazed Chicken Thighs have the added bonus of a sweet and savory coating.

Serving chicken with asparagus

This dish is perfect for an Asian dinner, or simply paired with a green vegetable and rice. 

 

Ingredients for Baked Apricot-Glazed Chicken Thighs

  • skinless boneless chicken thighs
  • extra virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • fresh rosemary sprigs

Apricot Glaze

  • apricot preserves
  • reduced sodium soy sauce
  • red wine vinegar
  • whole grain mustard
  • freshly ground ginger
  • garlic

 

Instructions for Making This Recipe

Preheat oven to 375 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.

 

Prepare Your Ingredients

Fresh Ginger - Ginger Root

With a sharp knife and cutting board, mince the garlic. Using a fine-edge grater, grate the fresh ginger.

One of the easiest ways to peel the skin from fresh ginger root is to use the back edge of a spoon and just scrape the skin off. It works like a charm, and is much easier than trying to use a potato peeler or a knife. Then grate as needed.

I also like to freeze any unused ginger root in a plastic freezer bag. That way I always have fresh ginger when I need it.

Season the chicken thighs with kosher salt and freshly ground black pepper.

Buying Hint: When my grocer has skinless, boneless thighs on sale, I always try to buy as many packages as possible to freeze and use later.

Browning the chicken thighs

Heat a large cast iron skillet and cook the seasoned chicken thighs in olive oil for 6-8 minutes on both sides, just to brown.

 I like to cook this dish in large cast iron skillet, which will go seamlessly from the stove top to the oven. Plus, it is excellent for frying chicken. 

 

Prepare the Glaze

Glaze for the Chicken

In a glass bowl, whisk together apricot preserves, reduced sodium soy sauce, red wine vinegar, whole grain mustard, grated ginger and minced garlic.

I like to heat the apricot preserves in the microwave for 30-40 seconds for easier whisking. 

Adding the Glaze to the Browned Chicken

Pour the glaze over the browned chicken. After that I like to add a few rosemary sprigs to the chicken to give it a little extra flavor.

Frying the Chicken Thighs in Oil

Place the cast iron skillet in preheated oven. Bake for 15-20 minutes, brushing with glaze 2 more times.

Serving Baked Apricot-Glazed Chicken Thighs for a Weeknight Dinner

This recipe will serve 4-6 people. Pair this chicken dish with your favorite Asian side dishes or with a salad or green vegetable. My Herbed Brown Rice goes well with it, too.

See more Chicken Recipes Here. Browse Asian Dinners Here. 

Recipe for Baked Apricot-Glazed Chicken Thighs

Baked Apricot-Glazed Chicken Thighs

I love using skinless, boneless, chicken thighs in my chicken recipes. The meat is always tender and juicy, and they make for a quick weeknight meal. These Baked Apricot-Glazed Chicken Thighs have the added bonus of a sweet and savory coating.
No ratings yet
Print Rate
Course: Main Course
Cuisine: American, Asian
Keyword: Apricot Jam, Baked Dishes, Chicken Thighs
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Equipment

Grater/Zester
Cast Iron Skillet
Glass Mixing Bowls
Stainless Wire Whisk

Ingredients

Apricot Glaze

  • 1/2 cup apricot preserves heated in microwave for 30-40 seconds
  • 3 tablespoons soy sauce reduced sodium
  • 1 tablespoon red wine vinegar
  • 1 teaspoon whole grain mustard
  • 1 teaspoon ginger freshly ground
  • 1 large garlic clove minced

Instructions

  • Preheat oven to 375 degrees. Gather the ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

  • Using a knife and cutting board, mince the garlic. Grate the fresh ginger root.
  • Season the chicken thighs on both sides with kosher salt and freshly ground black pepper.
  • Heat a large cast iron skillet and cook the seasoned chicken thighs in olive oil for 6-8 minutes on both sides, just to brown.

Prepare the Apricot Glaze

  • In a glass bowl, whisk together the apricot preserves, soy sauce, red wine vinegar, whole grain mustard, freshly grated ginger and minced garlic.
  • Pour the glaze over the browned chicken and tuck fresh rosemary sprigs around the chicken for extra flavor.
  • Place the cast iron skillet in a preheated oven. Bake for 15-20 minutes, brushing with glaze 2 more times. Serves 4-6.

Nutrition

Calories: 180kcal | Carbohydrates: 20g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1363mg | Potassium: 67mg | Fiber: 1g | Sugar: 13g | Vitamin A: 66IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg
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Fettuccine with Pesto

Fettuccine with Pesto

I love making homemade pasta, and this Fettuccine with Pesto dish is a summer favorite. Fresh, light, nutty, and so flavorful.  Pesto is a great way to use your basil and parsley when they are lush and in full season. I like planting my herbs