Plump, juicy shrimp are pan-seared and bathed in a luxurious garlic, white wine, and lemon-butter sauce. Tossed with al dente linguine and fresh parsley, this classic Italian-American dish is a restaurant-quality meal that comes together in under 30 minutes, making it perfect for a sophisticated weeknight dinner.
Prep10 min
Cook15 min
Servings4
Serving size: 1 serving
929cal
56gprotein
84gcarbs
39g
Ingredients
454 g Linguine (About 1 lb. Spaghetti or fettuccine also work well.)
2 tbsp Salt (For boiling pasta water.)
680 g Large Shrimp (About 1.5 lbs, peeled and deveined. Tail-on is optional for presentation.)
60 ml Extra Virgin Olive Oil (About 1/4 cup.)
113 g Unsalted Butter (About 1/2 cup, cold and cut into small cubes.)
6 cloves Garlic (Thinly sliced or minced.)
0.5 tsp Red Chili Flakes (Adjust to your preferred spice level.)
120 ml Dry White Wine (About 1/2 cup. Use Pinot Grigio, Sauvignon Blanc, or dry Vermouth.)
A classic Chinese-American takeout favorite made at home! Chewy egg noodles tossed with a vibrant mix of fresh, crisp vegetables in a rich, savory sauce. Ready in under 30 minutes for a perfect weeknight meal.
A classic Kolkata street food! A flaky, crispy paratha is layered with a freshly cooked egg, then filled with a crunchy mix of onions and cucumbers, and drizzled with tangy sauces. It's a satisfying and quick meal on the go.
About Garlic Shrimp Scampi, Vegetable Lo Mein and Egg Roll
Aromatic garlic shrimp with savory lo mein and crispy egg rolls - a soul-satisfying, energy-giving meal!
This chinese_american dish is perfect for dinner. With 1709.12 calories and 81.66g of protein per serving, it's a nutritious choice for your meal plan.
fat
45 ml Lemon Juice (About 3 tbsp, from one large lemon.)
1 tsp Fine Sea Salt (For seasoning the sauce.)
0.5 tsp Black Pepper (Freshly ground.)
0.25 cup Fresh Parsley (Finely chopped, plus more for garnish.)
Instructions
1
Cook the pasta: Bring a large pot of water to a rolling boil. Add 2 tablespoons of salt, then add the linguine. Cook according to package directions until al dente. Just before draining, reserve about 1.5 cups of the starchy pasta water, then drain the pasta.
2
Prepare the shrimp: While the pasta is cooking, pat the shrimp thoroughly dry with paper towels. Season them generously with 1/2 tsp of salt and 1/4 tsp of black pepper.
3
Sauté aromatics and cook shrimp: In a large skillet or Dutch oven, heat the olive oil and 2 tablespoons of the butter over medium-high heat until the butter is melted and foamy. Add the garlic and red chili flakes and cook for 30-60 seconds until fragrant, stirring constantly to prevent burning. Add the seasoned shrimp in a single layer and cook for 1-2 minutes per side, until they turn pink and opaque. Immediately remove the shrimp from the skillet and set them aside on a plate.
4
Create the scampi sauce: Pour the white wine and lemon juice into the hot skillet. Bring to a simmer, scraping up any flavorful browned bits from the bottom of the pan with a wooden spoon. Let it simmer for about 2-3 minutes to reduce slightly. Reduce the heat to low.
5
Emulsify and combine: Add the remaining cold butter cubes to the skillet, one piece at a time, whisking constantly until each piece is melted and the sauce becomes creamy and emulsified. Season with the remaining salt and pepper. Return the cooked shrimp to the skillet. Add the drained pasta and the chopped parsley.
6
Finish and serve: Toss everything together to coat the pasta and shrimp in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water (start with 1/4 cup) until it reaches a silky consistency. Serve immediately, garnished with extra fresh parsley and a sprinkle of red chili flakes if desired.
364cal
11gprotein
54gcarbs
13gfat
Ingredients
8 oz Lo Mein Noodles (Fresh or dried. Spaghetti can be used as a substitute.)
2 tbsp Vegetable Oil (Or another high smoke point oil like canola or avocado oil.)
1 tbsp Toasted Sesame Oil (Divided use: 1 tsp for noodles, 2 tsp for sauce.)
4 pcs Garlic Cloves (Finely minced.)
1 inch Ginger (Peeled and freshly grated.)
2 pcs Carrots (Medium-sized, peeled and julienned.)
1 pcs Bell Pepper (Medium-sized, any color, thinly sliced.)
1 cup Cremini Mushrooms (Sliced.)
1 cup Snow Peas (Trimmed.)
2 cup Bok Choy (Roughly chopped.)
3 pcs Scallions (Thinly sliced, green and white parts separated.)
3 tbsp Low Sodium Soy Sauce (Use tamari for a gluten-free option.)
1 tbsp Dark Soy Sauce (Primarily for color and a deeper flavor.)
1 tsp Granulated Sugar (Balances the saltiness of the soy sauce.)
1 tsp Cornstarch (To thicken the sauce slightly.)
2 tbsp Water (For the sauce.)
0.25 tsp White Pepper Powder (Adds a distinct, mild heat.)
Instructions
1
Prepare the Noodles and Sauce
Cook the lo mein noodles according to package directions until al dente, typically 3-5 minutes. Drain immediately and rinse under cold water to stop the cooking process.
Toss the drained noodles with 1 teaspoon of the toasted sesame oil to prevent them from sticking together. Set aside.
In a small bowl, whisk together the low sodium soy sauce, dark soy sauce, the remaining 2 teaspoons of toasted sesame oil, granulated sugar, cornstarch, water, and white pepper. This is your lo mein sauce. Set aside.
2
Stir-Fry the Aromatics and Vegetables
Heat the vegetable oil in a large wok or skillet over high heat. The oil should be shimmering before you add ingredients.
Add the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
Add the julienned carrots and sliced bell pepper. Stir-fry for 2-3 minutes until they are tender-crisp.
Add the sliced mushrooms and snow peas. Continue to stir-fry for another 2 minutes until the mushrooms have released their moisture and started to brown.
Finally, add the chopped bok choy and stir-fry for 1 minute until the leaves have just wilted but the stems remain crisp.
1 pcs Cucumber (Medium, deseeded and thinly sliced)
2 pcs Green Chili (Finely chopped, adjust to taste)
2 tbsp Lemon Juice (Freshly squeezed)
4 tbsp Tomato Ketchup
2 tbsp Chili Sauce (Such as Sriracha or a simple red chili sauce)
1 tsp Chaat Masala (For sprinkling)
0.5 tsp Black Salt (Kala Namak, for sprinkling)
Instructions
1
Prepare the Paratha Dough
In a large mixing bowl, combine the all-purpose flour, 0.5 tsp salt, sugar, and 2 tbsp of vegetable oil. Mix well with your fingertips until it resembles coarse breadcrumbs.
Gradually add lukewarm water and knead for 7-10 minutes to form a soft, smooth, and elastic dough. It should be pliable but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This step is crucial for soft parathas.
2
Prepare the Filling and Egg Mixture
While the dough rests, prepare the filling. In a medium bowl, combine the thinly sliced onion, cucumber, and chopped green chilies.
Squeeze the lemon juice over the mixture, toss well, and set aside. This quick pickling adds a nice crunch and tang.
In a small bowl, lightly beat the 4 eggs with the remaining 0.25 tsp of salt. Keep it ready near the stove.
3
Shape and Cook the Parathas
After resting, divide the dough into 4 equal portions and roll them into smooth balls.
Take one ball, dust it lightly with flour, and roll it into a very thin circle, about 7-8 inches in diameter.
Add the cooked noodles to the wok with the vegetables.
Give the sauce a quick whisk to recombine the cornstarch, then pour it evenly over the noodles and vegetables.
Using tongs, toss everything together quickly and continuously for 1-2 minutes, ensuring the noodles and vegetables are fully coated in the sauce and heated through.
Stir in most of the green parts of the scallions, reserving a small amount for garnish.
4
Serve
Remove the wok from the heat. Portion the vegetable lo mein into bowls.
Garnish with the remaining green scallion parts. Serve immediately for the best texture and flavor.
Heat a tawa or a large non-stick skillet over medium-high heat. Place the rolled paratha on the hot tawa.
Cook for about 30-45 seconds until small bubbles appear on the surface. Flip it over.
4
Add the Egg Layer
Drizzle about 1.5 tsp of oil around the edges and on top of the paratha. Press gently with a spatula and cook for another 30-45 seconds until light golden spots appear.
Flip the paratha again. Pour a quarter of the beaten egg mixture (about 1 egg's worth) onto the center.
Using the back of a spoon, quickly spread the egg evenly over the entire surface of the paratha before it sets.
Drizzle another 1.5 tsp of oil around the edges. Cook for 1-2 minutes, until the egg is fully cooked.
Flip the paratha one last time and cook the egg side for about 30 seconds to get it slightly crisp.
Remove from the tawa and place on a plate, egg-side up. Repeat the process for the remaining 3 rolls.
5
Assemble and Serve
Working quickly while the paratha is hot, arrange a line of the onion-cucumber filling down the center.
Drizzle with 1 tbsp of tomato ketchup and 0.5 tbsp of chili sauce.
Sprinkle a generous pinch of chaat masala and black salt over the filling.
Tightly roll the paratha from one side to the other to form a cylinder.
Wrap the bottom half of the roll in parchment paper or aluminum foil to hold it together and catch any drips.
