GARLIC & HERB ROASTED SHRIMP
Steps:
- Preheat the oven to 400 degrees.
- Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
- Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.
LINGUINE WITH SHRIMP SCAMPI - BAREFOOT CONTESSA INA GARTEN
This is a light pasta dish with plenty of shrimp, garlic, and lemon. I have reduced the amount of lemon and salt from the original recipe to suit my DBF's tastes. The leftovers are just as good heated up in the microwave the next day.
Provided by cookiedog
Categories Spring
Time 25m
Yield 3 serving(s)
Number Of Ingredients 14
Steps:
- Drizzle some oil in a large pot of boiling salted water, add the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
- Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat.
- Add the garlic, saute for 1 minute. Be careful, the garlic burns easily!
- Add the shrimp, 1 teaspoon of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often.
- Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes.
- Toss to combine.
- When the pasta is done, drain the cooked linguine and then put it back in the pot.
- Immediately add the shrimp and sauce, toss well, and serve.
Nutrition Facts : Calories 745.7, Fat 26.1, SaturatedFat 9.4, Cholesterol 221.5, Sodium 1452.7, Carbohydrate 89.9, Fiber 4.2, Sugar 3.7, Protein 36.2
LINGUINE WITH SHRIMP SCAMPI
Try Ina Garten's Linguine with Shrimp Scampi recipe from Food Network: It's loaded with garlicky shrimp, lemon and red pepper flakes for warmth.
Provided by Ina Garten
Categories main-dish
Time 25m
Yield 3 servings
Number Of Ingredients 13
Steps:
- Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
- Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
- When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
BAREFOOT CONTESSA'S LINGUINE WITH SHRIMP SCAMPI
This can't be any easier! I do add more garlic, capers, white wine and double the sauce because we like sauce. Show: Barefoot Contessa Episode: Pasta Bella
Provided by Luvs 2 Cook
Categories < 30 Mins
Time 30m
Yield 3 serving(s)
Number Of Ingredients 14
Steps:
- Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
- Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily!
- Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often.
- Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
- When the pasta is done, drain the cooked linguine and then put it back in the pot.
- Immediately add the shrimp and sauce, toss well, and serve.
BAREFOOT CONTESSA'S BAKED SHRIMP SCAMPI
I saw this Sunday morning and it looked yummy! I'm putting here for safe keeping. Show: Barefoot Contessa Episode: Italian Every Time
Provided by Luvs 2 Cook
Categories < 60 Mins
Time 33m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F.
- Peel, devein, and butterfly the shrimp, leaving the tails on.
- Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
- In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
- Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish.
- Pour the remaining marinade over the shrimp.
- Spread the butter mixture evenly over the shrimp.
- Bake for 10 to 12 minutes until hot and bubbly.
- If you like the top browned, place under a broiler for 1 minute.
- Serve with lemon wedges.
Nutrition Facts : Calories 440.9, Fat 32.8, SaturatedFat 16.1, Cholesterol 282.3, Sodium 950.8, Carbohydrate 12.6, Fiber 0.7, Sugar 1, Protein 23.2
BAKED SHRIMP SCAMPI
Ina Garten's Baked Shrimp Scampi recipe, from Barefoot Contessa on Food Network, can be made ahead of time for easy entertaining.
Provided by Ina Garten
Categories appetizer
Time 43m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F.
- Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
- In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
- Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.
BAREFOOT CONTESSA'S SHRIMP SCAMPI WITH LINGUINE RECIPE - (4.5/5)
Provided by KathieC
Number Of Ingredients 14
Steps:
- Drizzle some oil in a large pot of boiling salted water, add the linguine, and cook for 7 to 10 minutes, or according to the directions on the package. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic, saute for 1 minute. Add the shrimp, 1 teaspoon of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
BAREFOOT CONTESSA SHRIMP SCAMPI
Categories Shellfish
Number Of Ingredients 16
Steps:
- preheat oven to 425 degrees place shrimp in mixing bowl with and toss gently with olive oil, wine, 2 teaspoonssalt and 1 teaspoon pepper and allow to sit at room temp. in small bowl mash softened butter with garlic, shallots, parsley, rosemary, redpepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper until combined starting from the outer edge of a 14 inch oval gratin dish arrange the shrimp in a single layer cut side down with tails curling up and toward the center of the dish pour remaining marinade over the shrimp and spread butter mixture evenly over the shrimp bake for 10-12 mins. until hot and bubbly place under broiler for 2 mins to brown top serve with lemon wedges
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BAREFOOT CONTESSA | ROASTED SHRIMP COCKTAIL | RECIPES
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- Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in one layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.
- For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and Tabasco.
BAREFOOT CONTESSA | LINGUINE WITH SHRIMP SCAMPI | RECIPES
From barefootcontessa.com
- Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
- Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Sauté for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 tablespoon of salt, and the pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
- When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
BAREFOOT CONTESSA | SHRIMP & SWORDFISH CURRY | RECIPES
From barefootcontessa.com
- Combine the curry powder, coriander, cumin, turmeric, cayenne pepper, and cloves in a small bowl and set aside Heat the butter and oil in a large (11- to 12-inch) pot or Dutch oven, such as Le Creuset.
- Add the onions, bell pepper, garlic, ginger, and jalapeño pepper and cook over medium-low heat, stirring occasionally, for 15 minutes, until the vegetables are tender and starting to brown.
- Stir in the tomatoes and the juice, clam stock, 1 tablespoon salt, and 1½ teaspoons black pepper, bring to a boil, lower the heat, and simmer for 10 minutes.
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