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Shrimp Scampi Flatbread

Shrimp Scampi Flatbread

1 pkg. thin crust pizza

1/2 tsp. and 1 Tbsp. Halladay's Scampi Bistro Pasta Seasoning

1/2 cup ricotta

2 Tbsp. butter

2 Tbsp. olive oil

8 to 10 medium shrimp, deveined and peeled

1 cup mozzarella cheese

Yellow pepper and onion slices, optional

Preheat oven to 350˚F. Combine ricotta with ½ teaspoon of seasoning; spread on pizza crust. In a skillet, heat olive oil; add shrimp and cook until pink, about 1-2 minutes on each side. Add remaining tablespoon of seasoning; transfer shrimp to pizza and drizzle with pan sauce. Sprinkle with mozzarella. Arrange peppers and onion on pizza. Bake until cheese and crust are golden-brown, about 10 minutes.

Shrimp Scampi in Light Cream Sauce

Shrimp Scampi in Light Cream Sauce

1/4 cup unsweetened almond milk

5 Tbsp. plain Greek yogurt

Juice of 1 lemon, optional

2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning

1/2 cup yellow and orange bell pepper, sliced

1 lb. wheat pasta, cooked and drained

1 lb. shrimp, peeled and washed

Heat a non-stick skillet over medium heat, add cooking spray and peppers and cook for 2-3 minutes. Add almond milk yogurt and lemon into the sauce and add seasoning; simmer for 5 minutes to thicken. In a separate skillet, add shrimp and cook through, about 3-5 minutes, flipping occasionally. Toss pasta and shrimp with sauce; season with black pepper to taste. Serve immediately.

Baked Broccoli Dip

Baked Broccoli Dip

1 (8 oz.) bar cream cheese, softened

1/2 cup shredded cheddar, divided

1/4 cup Parmesan

1/4 cup milk

1/2 cup Greek yogurt

1 Tbsp. Halladay's Scampi Bistro Pasta Seasoning

2 1/2 cups broccoli, cut into small pieces

1/2 cup panko breadcrumbs

Preheat oven to 350˚F. Prepare a 9-inch baking dish with non-stick spray. Combine all ingredients except breadcrumbs. Spread into prepared baking dish and sprinkle with breadcrumbs. Bake until hot and bubbly, about 20-25 minutes.

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.

Basic Marinade

Basic Marinade

1 lb. meat

1 Tbsp. Halladay's Seasoning (suggestions below)

Brush meat with olive oil, if desired. Put meat and seasoning in a re-sealable bag. Refrigerate for at least 2 hours or freeze for later use.

Suggested seasonings:
Any of our Herb Dip & Seasoning Blends, Scampi Seasoning, Spinach & Artichoke Seasoning

Basic Bread Crumb

Basic Bread Crumb

1 cup panko or plain breadcrumbs

1/4 cup parmesan cheese, finely grated (optional)

1 to 2 Tbsp. Halladay's Seasoning of choice (suggestions below)

Combine all ingredients.

Suggested seasonings:
Any Halladay's Herb Dip & Seasoning blend, Scampi Seasoning, Spinach & Artichoke Farmhouse Artisan Dip

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

1/4 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.

Shrimp & Spinach Scampi

Shrimp & Spinach Scampi

2 Tbsp. olive oil

1 lb. raw shelled shrimp

1 (12 oz.) can anchovies

2 Tbsp. capers

1 to 2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning

1 bag baby or regular spinach

1/2 to 1 cup half & half or heavy cream

Heat oil in a medium saucepan. Add shrimp, anchovies, capers and seasoning. Saute until flavors are blended, about 3 minutes. Add cream and simmer until heated. Add spinach, cover and cook until wilted. Serve over pasta, rice or couscous.

Garlicky Quinoa and Garbanzo Bean Salad

Garlicky Quinoa and Garbanzo Bean Salad

1/2 cup quinoa

1 cup water

1 (15 oz.) can garbanzo beans, drained

2 cups steamed broccoli

1 Tbsp. Halladay's Scampi Bistro Pasta Seasoning

2 tsp. course-grain mustard

3 Tbsp. olive oil

In a small saucepan, bring quinoa and water to a boil. Reduce heat, cover and simmer until quinoa is tender and water is absorbed, about 15 minutes. Combine quinoa, beans, broccoli, seasoning, mustard and olive oil in a bowl; mix well. Season with salt and pepper to taste.

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

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

Hot Shrimp Scampi Dip

Hot Shrimp Scampi Dip

1 Tbsp. Halladay's Scampi Bistro Pasta Seasoning

2 Tbsp. butter

1 (8 oz.) small shrimp

1/2 cup cream cheese, softened

1/2 cup sour cream

1/4 cup mayo

1 cup mozzarella cheese, shredded

1/4 cup parmesan cheese, grated

Squeeze of lemon juice

Preheat oven to 350˚F. Saute 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.

Single Shrimp Scampi on Skewers

4 Tbsp. butter

1 Tbsp. olive oil

2 tsp. Halladay's Scampi Bistro Pasta Seasoning

1 lb. shrimp, deveined

Combine ingredients in a small skillet. Saute 2-3 minutes, until shrimp are cooked through. Thread one shrimp on each skewer and serve.

Scampi Salmon

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.

Broccoli Pesto Dip

2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning

3 cups broccoli, steamed for 3 minutes

2/3 cup sliced or slivered almonds, toasted

1/3 cup parmesan, grated

2 to 3 Tbsp. lemon juice

1/4 cup olive oil

1/2 cup ricotta cheese

Combine all ingredients in a blender or food processor until smooth, thinning with water until desired consistency. Salt and pepper to taste.

Spaghetti Squash with Bacon, Spinach and Goat Cheese

1 medium spaghetti squash, halved and seeds removed

6 slices bacon, cut into 1-inch pieces

1 Tbsp. red wine vinegar

1 Tbsp. maple syrup

1 to 2 Tbs. Halladay's Scampi Bistro Pasta Seasoning

1 (5 oz.) bag baby spinach

2 oz. soft goat cheese, crumbled

Place squash, cut sides down, on a rimmed glass dish and fill with an inch of water. Microwave until soft, about 12 minutes; set aside. Heat large skillet over medium heat; add bacon and cook 2 minutes. Reduce heat to low; cook until crisp and fat has rendered out, 5 minutes. Turn heat to medium and add vinegar while scraping the bottom of the skillet. After 20 seconds, turn heat back to low and add syrup; stir to combine. Add spinach, one handful at a time, stirring so spinach wilts and there's room in the skillet for more; turn off burner. Add squash and cheese; toss to combine.

Garlic Lemon Zoodles

2 small zucchini, spiralized

2 tsp Halladay's Harvest Barn Bistro Pasta Scampi Mix hydrated in 1 Tbsp Hot Water

1 Tbsp Olive Oil

1 Tbsp Butter

1 tsp lemon zest

2 fresh squeezed lemons

1 Tbsp Parmesan cheese

Heat Olive Oil and butter in skillet. Add hydrated Scampi mix, for 30 seconds and then add in zucchini noodles. Cook for 1 to 2 minutes or just until slightly soft. Add lemon zest, Parmesan cheese and a couple squeezes of fresh lemon juice. Salt and pepper to taste and serve.

Shrimp Scampi Zoodles

1 lb of large shrimp/shelled

3 small zucchini spiralized

1 Tbsp of Halladay’s Harvest Barn Bistro Pasta Scampi mix hydrated in 1 Tbsp hot water

1 Tbsp Butter

1 Tbsp Olive Oil

Heat olive oil and butter in skillet. Add hydrated Scampi mix and shrimp. Cook just until shrimp are pink. Remove shrimp from pan with slotted spoon. Cook zucchini noodles 1 to 2 minutes just until slightly soft. Add in shrimp for one more minute to combine. Top with Parmesan cheese if desired.

Stuffed Butternut Squash With Scampi Wild Rice

2 medium butternut squash

1 Tbsp olive oil

1 small yellow onion, finely chopped

1 cup mushrooms, finely chopped

1 cup wild rice

½ cup frozen green peas

2 Tbsp Halladay’s Harvest Barn Scampi Seasoning

1 cup grated Parmesan Cheese, optional

Roast Squash:

Preheat oven to 350°F. Cut the Butternut Squash in half lengthwise and remove seeds with a spoon.

Place cut side down on a baking sheet and roast for 45 minutes, or until soft.

Rice Filling:

Heat oil in a large pot or Dutch Oven, add mushrooms and onions and sauté for 2 to 3 minutes until onions are soft. Add rice and stir well to combine. Add peas, Scampi seasoning, and salt and pepper to taste. Cook for 5 minutes. Add 1 cup of water and bring to a boil. Turn heat to low, cover and simmer for 25 to 30 minutes. Turn off heat and let sit for 5 to 10 minutes.

Assemble the Squash:

Once the squash is fork tender, scoop out some of the flesh leaving ½ inch thick around the shell.

Add the squash pulp to the rice mixture. Spoon the rice and squash mixture evenly into the shells.

If using parmesan cheese sprinkle ¼ cup over each squash half. Broil on high for about 3 minutes for cheese to melt and brown nicely.

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 350ËšF. 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.