Mary Helen Leonard’s Lemon Scampi with Gulf Shrimp & Roasted Broccoli
Mary Helen Leonard's Lemon Scampi with Gulf Shrimp & Roasted Broccoli
Our friend, Austin-based 'Handmade Mama' Mary Helen Leonard at Mary Makes Good, shares the recipe to her favorite indulgent meal, this luxurious Lemon Scampi with Gulf Shrimp and Roasted Broccoli. Leonard's new cookbook, "The Handmade Mama," would make a great gift for the Mama who likes to be pampered!
Preheat oven to 450F. Toss broccoli with 2 tablespoons oil, ¼ teaspoon salt, and ⅛ teaspoon black or crushed red pepper. Roast on baking sheet for 20 minutes.
Add a hefty pinch of salt to a large pot of water. Heat on stovetop over high heat, covered, until it comes to a rolling boil. Add pasta. Stir. Boil for 5 minutes before draining and rinsing with cold water. Set aside.
Meanwhile, peel and devein shrimp. Toss with ½ teaspoon garlic powder, ¼ teaspoon salt, ⅛ teaspoon black pepper.
Heat large skillet over medium heat. Add 2 tablespoons butter and 2 tablespoons oil. When the pan is sizzling hot, place shrimp in pan. Cook shrimp 2 minutes, flip over, cook 2 more minutes. Remove shrimp to dish and set aside.
Add 2 more tablespoons butter to pan along with garlic and onion. Cover, and cook over low heat for about 3 minutes, or until onions clear.
Remove cover. Add heavy cream and bring to simmer over medium heat. Whisk in cream cheese, then add remaining ½ cup heavy cream. Bring back to simmer and slowly whisk in grated parmesan. Whisk until cheese melts completely (about 2 minutes).
Turn off heat. Whisk in lemon juice. Toss pasta into sauce.
Divide pasta between 4 dishes. Top with broccoli, shrimp, and wedge of lemon. Lemon should be squeezed over pasta right before eating.
The recipe and photo are provided courtesy of Austin-based "Handmade Mama" Mary Helen Leonard of Mary Makes Good.