Chipotle Shrimp Or Scallop Scampi With Fettuccine Recipes

SHRIMP AND SCALLOP SCAMPI WITH LINGUINE

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs.
• Meanwhile, heat a large skillet over medium-high heat. Pat the shrimp and scallops dry, then season with salt and pepper. Add 1 1/2 tablespoons butter to the pan and cook the shrimp until golden on one side, about 3 minutes. Turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent, 1 to 2 more minutes. Transfer the shrimp to a plate.
• Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the sauce is reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 tablespoons butter; season with salt and pepper.
• Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.

SKILLET SHRIMP SCAMPI WITH FETTUCCINE

Steps:

• Cook pasta in a large pot of lightly salted water until al dente, firm but tender, about 12 minutes.
• Add the green beans to the boiling water for the last 6 minutes of cooking; beans should be crisp-tender and not limp.
• Meanwhile, heat the oil in a large skillet over medium heat.
• Add the sweet red pepper, onion and garlic; saute for 5 to 6 minutes.
• Stir in the shrimp; saute 2 minutes.
• Add the wine, salt, black pepper and red pepper flakes.
• Cook, stirring, until the shrimp are opaque, about 1 to 2 minutes more.
• Be careful not to overcook the shrimp.
• Whisk together the chicken broth and cornstarch in a small bowl until well blended and smooth.
• Stir the cornstarch mixture into the skillet.
• Bring to a boil; cook 1 minute.
• Stir in the parsley.
• Drain the pasta and green beans in a collander: turn the pasta into a large bowl.
• Add the shrimp mixture.
• Toss until well combined.
• Sprinkle with the grated parmesan cheese.
• Serve immediately.

CHIPOTLE SHRIMP OR SCALLOP SCAMPI WITH FETTUCCINE

Steps:

• Saute the chopped chipotle peppers, shallots (if using) and garlic in oil for about 2 minutes.
• Add in uncooked shrimp; cook stirring constantly for about 3 minutes or until the shrimp is pink; remove the mixture to a bowl, cover to keep warm and set aside.
• To the skillet add in the wine, Dijon mustard and Worcestershire sauce; cook for 4 minutes over medium-high heat.
• Return the shrimp mixture back to the skillet, then add in butter and lemon juice; cook for about 2 minutes or until heated through and combined.
• Season with salt and black pepper.
• Place the cooked fettuccine in a large serving platter or dish; Place the shrimp mixture on top of the pasta; toss to combine.
• Sprinkle with Parmesan cheese.

GRILLED SHRIMP SCAMPI

Steps:

• In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes.
• Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade.
• Lightly oil grill grate. Grill for 2 to 3 minutes per side, or until opaque.

SHRIMP AND SCALLOP SCAMPI

Steps:

• Heat oil in a large skillet over medium heat.
• Add onions, and cook for 2 minutes.
• Add garlic.
• Cook for 1 minute more.
• Add shrimp and scallops, and cook for 2- 3 minutes.
• Add wine, basil, pepper flakes, chicken stock, and sugar.
• Simmer about 4 minutes, until shrimp are pink and scallops opaque.
• Add butter, lemon juice, salt and pepper.
• Serve over pasta or rice.
• Sprinkle with parsley and parmesan.

TOMATO SHRIMP SCAMPI WITH FETTUCCINE

Steps:

• Cook fettuccine for 8 minutes or until tender but still firm.
• Drain well; keep warm.
• Saute garlic in olive oil in large skillet over medium heat for 2 minutes.
• Add tomatoes.
• Cook 5 minutes.
• Pour in white cooking whine, lemon juice and sugar.
• Simmer 6 minutes.
• Add scallions, shrimp and red pepper flakes.
• Cook until shrimp turn pink and are cooked through, about 3 minutes.
• Stir in basil and Parmesan cheese.
• Toss with cooked fettuccine; serve immediately.

SHRIMP SCAMPI WITH LINGUINI

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Transfer the linguine to a large mixing bowl.
• Heat the olive oil and butter together in large skillet over medium heat until the butter is melted. Cook and stir the garlic in the butter and oil for 2 to 3 minutes. Add shrimp and cook for 4 to 5 minutes, stirring frequently. Stir in the wine, lemon juice, red pepper, basil, and salt and cook another 1 minute. Mix in the tomatoes and cook 1 minute more; remove from heat and transfer mixture to the bowl with the linguine. Sprinkle the Pecorino Romano cheese and parsley over the pasta and sauce; toss until well mixed.

SHRIMP & SCALLOP SCAMPI WITH LINGUINE

Steps:

• 1. Bring a large pot of salted water to a boil. Add the liquine and cook as the label directs.
• 2. Meanwhile, heat a large skillet over medium=high het. Pat the shrimp and scallop dry, then season with salt and pepper. Add 1/2 T. butter to the pan and cook the shrimp unti golden on one side, about 3 minutes. Turn the shrimp and add half of the garlic; cook until the garlic is fragrant, but the shrimp are still translucent, 1 to 2 more minutes. Transfer the shrimp to a plate.
• 3. Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remiaining garlic and cook 1 to 2 more minutes. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the sauce is reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 T. of butter; season with salt and pepper to taste.
• 4. Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.

SCALLOP & SHRIMP SCAMPI OVER PASTA

Steps:

• Boil a pot of water and cook your pasta.
• In a Sauce pan add a 1 Tbsp of olive oil and cook your Scallops on Medium-High heat to get a nice caramel look on your scallops.
• Remove Scallops and lower the heat.
• Add your 2 cups of Pinot Grigio and Garlic.
• Take your 1/4 of butter and dunk it in the flour. When the Pinot Grigio starts to boil add your butter and parsley. Bring it down to low and add your uncooked shrimp. (Note: If you have cooked shrimp wait to the end to add it. - Literally the last-minute).
• Drain your pasta and place it back in the pot.
• Turn off the heat on the saucepan and add your scallops.