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Scampi Salmon

1 lb. salmon
4 Tbsp. unsalted butter, melted
1 Tbsp. lemon juice
1 Tbsp. Halladay's Scampi Bistro Pasta Seasoning, hydrated in 2 Tbsp. hot water

Preheat oven to 375°F. Line baking sheet with foil and place salmon in the middle. Whisk together butter, seasoning and lemon and pour over fish. Fold sides of foil over to form a packet. Bake 15 to 20 minutes. Great served over pasta or zucchini noodles.

SIMILAR RECIPES

Hot Shrimp Scampi Dip

1 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
2 Tbsp. butter
1 (8 oz.) small shrimp
½ cup cream cheese, softened
½ cup sour cream
¼ cup mayo
1 cup mozzarella cheese, shredded
¼ cup parmesan cheese, grated
Squeeze of lemon juice

Preheat oven to 350˚F. Sauté seasoning in butter until slightly browned; combine with remaining ingredients, reserving ¼ cup of mozzarella. Pour into small baking dish and top with remaining cheese. Bake until hot and bubbly.

Parmesan Crusted Potatoes

Parmesan Crusted Potatoes

2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
3 Tbsp. butter
3 Tbsp. olive oil
Parmesan cheese, grated
10 small red potatoes, halved

Preheat oven to 350°F. Add seasoning to 1-2 Tbsp. of hot water; let sit 30 seconds. Melt butter and mix with oil. Pour mixture on the bottom of a baking dish. Sprinkle parmesan to coat pan. Sprinkle hydrated seasoning over pan. Arrange potatoes, face down, in one layer on baking sheet. Bake until tender and golden brown, about 45 minutes.

Garlic & Herb Shrimp

Garlic & Herb Shrimp

1 lb. shrimp, peeled and deveined
2 Tbsp. butter
1 Tbsp. olive oil
1 Tbsp. Halladay's Scampi Bistro Pasta Seasoning, hydrated in 2 Tbsp. hot water

Sauté shrimp, with remaining ingredients 2-3 minutes, until cooked through and pink. Serve warm with cocktail or marinara sauce.

Garlicky Roasted Butternut Squash Lasagna

Garlicky Roasted Butternut Squash Lasagna

3 lbs. butternut squash, halved and seeded
4 Tbsp. unsalted butter
2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
¼ cup flour
4 cups milk
1 cup heavy cream
1 package no-cook lasagna noodles
3 cups parmesan cheese, finely grated

Preheat oven to 450°F. Brush squash with olive oil; bake until soft, 45-50 minutes. Let cool, scoop out flesh; set aside. Melt butter in large skillet over medium-low heat. Whisk in flour and seasoning; cook for 3 minutes. Whisk in milk until smooth. Simmer until thickened, about 10 minutes, stirring occasionally. Stir in squash; season with salt and pepper. NOTE: sauce can be made 3 days in advance and refrigerated. Reduce oven to 375°F. Beat cream until medium peaks form; set aside. Grease a 9X13-inch baking dish; spread 1 cup of sauce on bottom and cover with a layer of noodles. Add a layer of sauce and top sprinkle with cheese. Continue to layer until noodles and sauce are gone. Place final layer of noodles on top and cover with cream and remaining cheese. Cover with foil; bake for 30 minutes. Remove foil and continue baking until top is golden brown, about 10 minutes. Let cool 5 minutes before serving.