Baby Shrimp Scampi And Angel Hair Pasta Rachael Ray Recipes

SUPER SCAMPI

Super Scampi image

Provided by Rachael Ray : Food Network

Time 38m

Yield 6 servings

Number Of Ingredients 16

Ingredients

3 tablespoons extra-virgin olive oil
6 anchovies
6 cloves garlic, chopped
1 teaspoon crushed red pepper flakes
2 stems oregano, leaves stripped and finely chopped
A generous handful flat-leaf parsley, finely chopped
1 cup dry white wine
3 tablespoons butter, cut into small pieces
1 quart chicken stock
2 cups water
2 1/2 pounds large shrimp, peeled and deveined
1 pound linguini
1 lemon
1 cup basil leaves, about 20, torn
Salt and freshly ground black pepper
Crusty bread, torn into pieces

Steps:

Heat the olive oil over medium heat. Add anchovies, garlic and crushed pepper to the pan and cook until anchovies melt into oil, a couple of minutes. Add herbs and wine and reduce for 1 minute then melt butter into sauce. Add stock and water to the pan and bring to a boil. Stir in the shrimp and pasta and reduce heat to medium. Simmer uncovered for 7 to 8 minutes until pasta is al dente and shrimp are firm. Stir in zest and juice of 1 lemon and basil, season with salt and pepper to your taste. Serve directly from pan with hot, crusty bread.

BABY SHRIMP SCAMPI WITH ANGEL HAIR PASTA

Baby Shrimp Scampi With Angel Hair Pasta image

This is a Rachael Ray recipe that I thought looked so good - I haven't made it yet but wanted to put it here before I forgot about it :)

Provided by jovigirl

Categories One Dish Meal

Time 12m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons extra virgin olive oil, 2 turns of the pan
2 tablespoons butter, cut into small pieces
1 large shallot, finely chopped
1 lemon, zested
1/3 lb baby shrimp, 300 count
1/4 cup dry vermouth or 1/4 cup white wine
1/2 cup grape tomatoes
1/3 lb angel hair pasta, cooked to al dente
salt and pepper
2 tablespoons chopped or snipped fresh chives

Steps:

Get your pasta water going. Start the scampi sauce when you drop your pasta into boiling water to cook.
Heat a large skillet over medium high heat. Add extra-virgin olive oil and melt the butter into it.
Add shallots and cook a minute or 2, stirring constantly. Add lemon zest and shrimp and heat shrimp through, another minute or two.
Add vermouth or wine and tomatoes. Toss another minute to heat the tomatoes through.
Add cooked pasta to the pan and toss to coat evenly in sauce and to distribute the shrimp. Season liberally with salt and pepper and serve with chives to garnish.

Nutrition Facts : Calories 319.4, Fat 13.8, SaturatedFat 4.8, Cholesterol 94.9, Sodium 413.1, Carbohydrate 32.2, Fiber 1.9, Sugar 2, Protein 14.1

BABY SHRIMP SCAMPI AND ANGEL HAIR PASTA (RACHAEL RAY)

Baby Shrimp Scampi and Angel Hair Pasta (Rachael Ray) image

Ok...how about dinner in like...15 minutes. Don't forget the bag of salad (ya just gotta eat green things!) Now for my notes on this one -- I didn't have a microplane at the time so instead of the zest, I just squeezed juice from a fresh lemon. I didn't have white wine either, but I did have some sherry and that came out ok too! By the way, here's a rule of thumb when adding wines to food -- if you wouldn't drink it out of a glass, don't put it in your food! Finally, I added about a teaspoon of finely chopped garlic cuz Emeril says it's good for ya. Deeeeeeeeeeee-lish!!!

Provided by Adrienne in Reister

Categories < 15 Mins

Time 12m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons extra virgin olive oil, 2 turns of the pan
2 tablespoons butter, cut into small pieces
1 large shallot, finely chopped
1 lemon, zest of
1/3 lb baby shrimp, 300 count
1/4 cup dry vermouth or 1/4 cup white wine, eyeball it
1/2 cup grape tomatoes
1/3 lb angel hair pasta, cooked to al dente
salt and pepper
2 tablespoons chopped fresh chives

Steps:

Get your pasta water going.
Start the scampi sauce when you drop your pasta into boiling water to cook.
Heat a large skillet over medium high heat.
Add extra-virgin olive oil and melt the
butter into it.
Add shallots and cook a minute or 2, stirring constantly.
Add lemon zest and shrimp and heat shrimp through, another minute or two.
Add vermouth or wine and tomatoes. Toss another minute to heat the tomatoes through.
Add cooked pasta to the pan and toss to coat evenly in sauce and to distribute the shrimp.
Season liberally with salt and pepper and serve with chives to garnish.

Nutrition Facts : Calories 592, Fat 27.1, SaturatedFat 9.6, Cholesterol 177.7, Sodium 259.6, Carbohydrate 59.9, Fiber 2.9, Sugar 1.4, Protein 26.4

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