Food. Beautiful food. Really, I can’t think of many things I like better than food. Especially when the food is as lovely as this Shrimp Scampi with Romaine Salad from Sun Basket!
This post and recipe are sponsored by Sun Basket!
WHY I USE SUN BASKET: FRESH, ORGANIC, NON GMO, CONVENIENT!
Sun Basket is a food delivery service that brings everything you need to make healthy delicious meals right to your door. Each box from Sun Basket contains the ingredients for 3 meals for 2 to 4 people at $11.49 per meal and you can customize with Paleo, Gluten–Free, and Vegetarian options. The meals are delicious, healthy and designed by an accomplished chef! Most recipes take about 30 minutes to prepare. Ingredients are shipped in an insulated box so they stay fresh. Recyclable and reusable packaging materials are used. But my favorite part about Sun Basket (besides the eating of course) is that they teach you to cook and to be more adventurous in your food choices!
Get Three Meals Free!
Yes my followers can get 3 Meals Free from Sun Basket! And who wouldn’t want three free meals when they are as delicious as this Shrimp Scampi? Fresh organic ingredients and easy recipes delivered, with Paleo, Gluten-free and Vegetarian options.
The Recipe: Shrimp Scampi with Romaine Salad
Tips and what you need: The Sun Basket chef uses Marash Pepper Flakes in this recipe. They are milder than regular red pepper flakes. Of course they are optional or you can use regular red pepper flakes to taste. You will need a large stock pot and as always, a good knife!
Here two iconic favorites get the Sun Basket treatment: Shrimp scampi is brightened with silky, sautéed leeks and mild Marash pepper flakes, then tossed with linguine to infuse the pasta with its heady flavors. Meanwhile, Caesar salad gets streamlined to its most essential components: romaine lettuce for crunch and Parmesan for umami.
- 5 ounces linguine
- 1 1/2 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- 1 romaine heart chopped
- sea salt and freshly ground pepper to taste
- 1 ounce shredded Parmesan
- 1 to 2 leeks
- 1 1/2 teaspoons fresh garlic minced
- 2 sprigs fresh thyme leaves striped from stems
- 1 lemon
- 1/4 cup flat-leaf parsley chopped
- 10 ounces wild Gulf shrimp
- ½ teaspoon Marash chile flakes marash chile flakes are milder than crushed red pepper flakes but you can use traditional red pepper flakes to taste
- 1/4 cup white wine
Bring a large pot of salted water to a boil, cook to package instructions
Drain, reserving ¾ cup of the cooking water. While the water heats and you cook pasta, prep the salad and start the leeks.
In a bowl, combine the vinegar and 1½ tablespoons oil, whisk. Season to taste with salt and pepper to taste. Set aside
Chop the romaine and toss with Parmesan. Dress right before serving.
Trim the root ends and any dark green leaves from the leeks; cut them in half lengthwise, then crosswise into ¼-inch-thick half-moons. Rinse.
Finely chop enough garlic to measure 1½ teaspoons.
In a pan over medium-high heat, warm 2 tablespoons oil. Add the leeks and garlic and cook until the leeks have softened, 8 to 10 minutes. While they cook, prep the remaining ingredients.
Strip the thyme leaves from the stems.
Zest and juice the lemon.
Strip the parsley leaves from the stems; finely chop the leaves.
Season the shrimp generously with salt and pepper.
To the pan with the leek mixture, over medium-high heat, pour in ¼ cup wine and cook until reduced slightly. Stir in the shrimp and reserved pasta cooking water. Add the cooked linguine, thyme, lemon zest, and lemon juice, and toss to combine.
Cook until most of the liquid has been absorbed and the shrimp is cooked through, 2 to 3 minutes. Remove from the heat. Stir in the parsley and as much of the Marash chile flakes as you like. Season to taste with salt and pepper.
Transfer the scampi to individual bowls. Toss romaine salad with dressing and serve on the side.
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