11/12/15 - 1:30 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Art Friedlich President of the Urban Oasis Project. This is a nonprofit organization dedicated to gardening and farming that does not harm the environment. They run a 22 acre farm, sell local produce, grass fed beef, free range eggs at farmer’s markets and own Verde Café open to the public. The café will be open at the Miami Book Fair. They also have a CSA (Community Supported Agriculture) program.
Shrimp Scampi with Basil Linguine and Italian Salad
Large shrimp smothered in garlic and wine is an Italian-American classic. To Italians, scampi is a small lobster called a prawn. However, in America scampi became a term for the sauce that goes with this shrimp dish. For this quick Shrimp Scampi, I teamed red vermouth, garlic and parsley with the shrimp.
American wild shrimp are juicy and plump. Use these if they are available.
Basil and olive oil tossed with linguine makes a quick side dish. Open a bag of Italian-style salad to complete this 15-minute meal.
Recipes
SHRIMP SCAMPI
2 teaspoons olive oil
3 garlic cloves, crushed
3/4 cup red vermouth
3/4 pound large shrimp, shelled and deveined
1/2 cup fresh parsley, chopped
Several drops hot pepper sauce
Salt and freshly ground black pepper
Heat olive oil in a nonstick skillet on medium high and add garlic and red vermouth. Cook 1 minute. Add shrimp and parsley. Cook 2 to 3 minutes until shrimp are pink. Add hot pepper sauce and salt and pepper to taste. Makes 2 servings.
BASIL LINGUINE
1/4 pound fresh linguine
2 teaspoons olive oil
1/2 cup fresh basil
Salt and freshly ground black pepper
Bring a large saucepan with 3 to 4 quarts water to a boil. Add linguine and boil 2 to 3 minutes for fresh linguine, 8 to 9 minutes for dried. Remove 2 tablespoons cooking water and reserve. Drain linguine and place back in saucepan with reserved water and olive oil. Toss well. Add the basil and salt and pepper to taste. Toss and serve. Makes 2 servings.
Nutrition Information
SHRIMP SCAMPI:Per serving: 2799 calories (23 percent from fat), 7.6 g fat (1.2 g saturated, 3.8 g monounsaturated), 258 mg cholesterol, 35.2 g protein, 6.4 g carbohydrates, 0.7 g fiber, 277 mg sodium. BASIL LINGUINE:Per serving: 256 calories (19 percent from fat), 5.4 g fat (0.7 g saturated, 3.4 g monounsaturated), no cholesterol, 7.3 g protein, 43.6 g carbohydrates, 1.4 g fiber, 4 mg sodium.
Shopping List
To buy: 3/4 pound large shrimp, 1 small bunch parsley, 1 small bunch basil, 1 small bottle red vermouth and 1/4 pound fresh linguine.
Staples: Garlic, olive oil, hot pepper sauce, salt and black peppercorns.
Helpful Hints
- Dried linguine can be used instead of fresh. Boil for 8 to 9 minutes.
- The quickest way to chop parsley and basil is to snip the leaves with a scissors.
Countdown:
- Place water for linguine on to boil.
- Make Shrimp.
- Cook linguine.
Copyright © Linda Gassenheimer
Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table. Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer
