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    Simple Weeknight Meals: Shrimp Scampi

    By | Shine Food – Thu, Aug 23, 2012 1:09 PM EDT

    Todd Coleman Shrimp Scampi
    This simple seafood pasta gets its bold flavor from garlic, shallots, and red chile flakes.
    SERVES 4

    INGREDIENTS
    5 tbsp. unsalted butter
    2 tbsp. olive oil
    1 lb. medium shrimp, peeled, deveined, tails attached
    Kosher salt and freshly ground black pepper, to taste
    ¼ tsp. crushed red chile flakes
    4 cloves garlic, finely chopped
    2 shallots, finely chopped
    ½ cup white wine
    ¼ cup fresh lemon juice
    1 tsp. lemon zest
    1 lb. thin spaghetti, cooked
    ¼ cup roughly chopped parsley

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    INSTRUCTIONS
    1. Heat 3 tbsp. butter and oil in a 12″ skillet over medium-high heat; season shrimp with salt and pepper, and add to skillet. Cook, turning once, until beginning to turn pink, about 3 minutes. Transfer to a plate; set aside.

    2. Add chile flakes, garlic, and shallots to skillet; cook until soft, about 3 minutes. Add wine, juice, and zest; cook until reduced by half, about 5 minutes.

    3. Add pasta, reserved shrimp and remaining butter; toss until evenly combined. Transfer to a serving platter; sprinkle with parsley.

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    Kenneth Chen Cherry Clafoutis
    This French upside-down cake is made the traditional way, with unpitted cherries for extra flavor, but pitted ones are a perfectly acceptable substitute.
    SERVES 8

    INGREDIENTS
    1 tbsp. butter
    1 tbsp. vanilla extract
    6 eggs
    6 tbsp. sugar
    1¼ cups milk
    2 tbsp. kirsch
    Pinch salt
    ¾ cup flour
    3 cups black cherries, pitted or unpitted
    Confectioners' sugar (optional)

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    INSTRUCTIONS
    1. Preheat oven to 425°. Generously butter a 9" cast-iron skillet or baking dish. Combine vanilla extract, eggs, sugar, milk, kirsch, and salt in a blender. Blend for a few seconds to mix ingredients, then add flour and blend until smooth, about 1 minute.

    2. Pour batter into buttered skillet, then distribute cherries evenly over top. Bake until a skewer inserted into batter comes out clean and a golden brown crust has formed on top and bottom of clafoutis, about 30 minutes. Dust with confectioners' sugar if you like.

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