This week’s Cookbook Recipe is one of my favorites, both the recipe and the cookbook. We are huge fans of Italian food, and love almost anything that involves pasta. I know what you’re going to say, a cookbook based on a television show? It cannot be good. But you would be soooooo wrong!
I am a huge fan of “The Sopranos”. I even have the entire series on DVD. So, for Christmas one year, Brian got me this cookbook. At first as I looked through it, I looked at how it held information about the characters, since it’s written as though some of the characters are collaborating on the cookbook. Then I started to look at the recipes themselves, and was pleasantly surprised at how good they sounded.
What I Love:
- The recipes are for things you’d order in a restaurant for the most part. Things like the Shrimp Scampi I made, along with Sunday Gravy, Baked Ziti and Pasta Fajioli Soup are just a few.
- The recipes are fairly simple, and although they may have a lot of ingredients, they really aren’t very hard.
- The book is divided in sections by the characters that submitted the recipes, which is fun. There’s Artie Bucco with recipes from Vesuvio, Tony’s mother’s recipes, and of course those submitted by Carmella.
- Everything I’ve made has been delicious!
- It doesn’t have a ton of recipes, maybe less than 50. So if you’re looking for an encyclopedia of Italian cooking, this doesn’t fit the bill.
- It was written in 2002, so it may be hard to find. But try, because it’s worth it!
Now on to the recipe I chose. I love this recipe for Shrimp Scampi. It’s very simple ingredients, made very quickly. It’s meant to be an appetizer for two, so if you plan to make it as a main dish, you’ll need to double or triple it. When I’m making a main dish, I add a half cup of white wine at the end to make a sauce and serve it over linguine. Yum!!
4 tbsp. unsalted butter
2 tbsp. olive oil
3 large garlic cloves, minced
16 large shrimp, shelled and deveined
Pinch of salt
2 tbsp. very finely chopped fresh flat-leaf parsley, plus a few sprigs for garnish
1 tbsp. fresh lemon juice
- In a large skillet, melt the butter with the olive oil over medium-high heat. When the butter foam subsides, stir in the garlic. Cook, stirring occasionally, until the garlic is lightly golden, about 7 minutes. Do not let the garlic brown.
- Increase the heat to medium-high and add the shrimp and salt. Cook for 2 to 3 minutes, turning the shrimp once, until they are just pink.
- Stir in the parsley and lemon juice and cook 1 minute more.
- Serve garnished with lemon wedges and parsley sprigs.