Clam And Shrimp Scampi Recipe 415

SCRUMPTIOUS SHRIMP SCAMPI LINGUINE

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. Reserve 1 cup of the linguine cooking water, and drain pasta well in a colander set in the sink.
• Melt 2 tablespoons of butter and 1 1/2 tablespoon of olive oil together in a large skillet over medium heat, and cook and stir the red and yellow bell pepper and garlic until the peppers have softened, about 10 minutes. Stir in the shrimp, and cook and stir until the shrimp are opaque and pink, about 5 minutes. Remove the shrimp to a bowl and set aside, leaving the peppers and garlic in the skillet.
• Stir the wine, lemon juice, and clam juice into the skillet, and bring to a boil over medium heat. Mix in 2 more tablespoons of butter and 1 1/2 tablespoons of olive oil, and return the shrimp to the skillet. Stir in reserved pasta cooking water, cream, red pepper flakes, parsley, and sea salt. Add the cooked linguine, and toss lightly with the shrimp and sauce in the skillet. Simmer the mixture over medium-low heat for 5 minutes to let the pasta absorb some of the sauce, and serve hot.

CREAMY SHRIMP SCAMPI WITH HALF-AND-HALF

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes.
• While pasta cooks, melt 2 tablespoons butter in a skillet over medium heat. Add garlic and cook until fragrant and lightly browned, about 1 minute. Add shrimp and cook until tails start curling in, about 2 minutes per side. Add remaining butter, Pinot Grigio, lemon juice, half-and-half, and Parmesan cheese. Stir to incorporate.
• Drain linguine and divide noodles between 2 bowls. Serve shrimp mixture on top and garnish with parsley.

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.

BAKED SHRIMP SCAMPI LINGUINE PASTA RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a medium-sized casserole pan, combine shrimp, salt, pepper, red chili flakes, garlic, butter, lemon juice, and white wine.
• Bake for 10-13 minutes, or until shrimp turns pink and is fully cooked.
• Bring 4 quarts of water to a boil, add salt to taste, and cook linguine pasta al dente according to package directions, stirring occasionally.
• Strain linguine and combine with shrimp until pasta is fully coated in white wine scampi sauce.
• Garnish with chopped Italian parsley.
• Enjoy!

CLAM AND SHRIMP SCAMPI RECIPE - (4.1/5)

Steps:

• Put oil in large pot and lightly brown garlic, add butter and wine. Add clam juice from canned clams. Bring to boil. Add fresh clams in shells and shrimp. As clams open and as shrimp cooks, remove and set aside. When all are removed, add spices and canned clam meat; let simmer a minute or two as you remove 30 or so of the fresh clams from shells and add to pot. Take off heat and add cooked pasta; mix. Pour into large serving bowl, top with grated cheese and garnish with remaining 20 or so clams in shells. Enjoy!

LINGUINE WITH SHRIMP AND CLAM SAUCE

Steps:

• Open clams, drain water and save, set clams aside. Let water stand to settle and sand or debris, then carefully pour into a measuring cup. Discard sand. Add water to liquid to give you 1 cup of liquid. Put aside.
• Shell and devein shrimp, keep shells. Chop shrimp into small pieces.
• In a saucepot, cook linguine as per instructions on package; drain. Return to pot and keep warm.
• In the meantime, in a 2 quart saucepan over high heat, heat clam liquid, shrimp shells, and sherry to a boil. Reduce heat to low; cover pot and simmer for 5 minutes.
• With a slotted spoon, remove shrimp shells and discard. Pour mixture into a bowl and set aside.
• Into the same saucepan add butter olive oil, and garlic; cook over medium-low heat until garlic is lightly brown.
• Stir in clam liquid mixture, clams, and shrimp. Heat to boiling over high heat, stirring occasionally.
• Add parsley and cook 1 minute.
• Add salt to taste, serve over linguine.

SHRIMP SCAMPI

Steps:

• Boil water for the pasta and have it ready.
• Melt the butter and heat the olive oil in a large skillet over medium heat. Add the garlic and onions and cook until the onions are translucent, 2 to 3 minutes. Add the shrimp, then stir and cook for a couple of minutes. Squeeze in the lemon juice. Add the wine, hot sauce, salt and pepper. Stir and reduce the heat to low.
• Throw the angel hair pasta into the boiling water. Cook until just al dente. Drain, reserving a cup or 2 of the pasta water.
• Remove the skillet from the heat. Add the pasta and toss, adding a splash of pasta water if it needs to be thinned. Taste for seasoning, adding salt and pepper if needed. Top with the grated Parmesan and minced parsley and serve immediately.

CLASSIC SHRIMP SCAMPI

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced, 2 minutes.
• Return the shrimp and any juices from the plate to the skillet along with the linguine, butter and 1/2 cup of the reserved cooking water. Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed. Season with salt; stir in the parsley. Serve with lemon wedges.