CLASSIC SHRIMP SCAMPI
Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations. This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread. However you make the dish, once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires.
Provided by Melissa Clark
Categories weekday, weeknight, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
- Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 5 grams, Sodium 1129 milligrams, Sugar 1 gram, TransFat 0 grams
SHRIMP SCAMPI WITH PASTA
Well-rounded seafood and pasta dish. Good with any pasta; angel hair is less filling.
Provided by JustJen
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
- Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
- Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.
Nutrition Facts : Calories 511.4 calories, Carbohydrate 57.5 g, Cholesterol 135.4 mg, Fat 19.4 g, Fiber 3.5 g, Protein 21.9 g, SaturatedFat 6.6 g, Sodium 260 mg, Sugar 1 g
CLASSIC SHRIMP SCAMPI
From the NY Times-the photo was amazing and had me hooked. Serve with cooked pasta and crusty fresh bread.
Provided by Oolala
Categories Lemon
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, melt butter with olive oil.
- Add garlic and saute until fragrant, about 1 minute.
- Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer.
- Let wine reduce by half, about 2 minutes.
- Add shrimp and saute until they just turn pink, 2-4 minutes depending upon their size.
- Stir in the parsley and lemon juice and serve over pasta or accompanied by a crusty bread.
Nutrition Facts : Calories 353.7, Fat 16, SaturatedFat 5.2, Cholesterol 317.7, Sodium 667.4, Carbohydrate 4.4, Fiber 0.3, Sugar 0.5, Protein 40.9
CLASSIC SHRIMP SCAMPI PASTA RECIPE
Steps:
- In a large bowl add flour, milk, paprika powder, garlic powder, salt, and herbs, and mix well. To this, add fresh (or thawed) and deveined shrimp and mix well until all shrimp are coated in the flour mixture.
- In a nonstick pan on medium heat, add olive oil or butter. Once the oil is hot, or butter is melted, add shrimp and cook on each side for about two minutes, or until they are cooked but still tender and juicy.
- In a saucepan on medium heat, add oil and butter, finely chopped onion, and garlic cloves. Sauté until onions just begin to start developing light golden color.
- Next, add tomatoes, heavy cream, salt to taste, and red pepper flakes if desired, and bring it to a boil. Add finely chopped cilantro and parmesan cheese, and continue to simmer the sauce for 5 more minutes or until it just begins to thicken.
- Meanwhile, in a large pot, bring water to a rolling boil. Add salt to season this water, and then add angel hair pasta. This cooks really fast, so drain the hot water in about 4 minutes. Drizzle some olive oil if you want to prevent the pasta from sticking to one another.
- Once the sauce thickens, toss it with the pasta and shrimp scampi you prepared from step I.
- Garnish it with cilantro, pepper flakes, and parmesan cheese if desired. Enjoy.
Nutrition Facts : Calories 874 kcal, Carbohydrate 54 g, Protein 33 g, Fat 60 g, SaturatedFat 32 g, TransFat 0.2 g, Cholesterol 307 mg, Sodium 839 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 24 g, ServingSize 1 serving
CLASSIC SHRIMP SCAMPI
America can't seem to get enough of shrimp scampi: It's one of the 10 most-searched recipes on FoodNetwork.com during the summer (more popular than burgers!) and #shrimpscampi has more than 134,000 posts on Instagram. What's the excitement all about? Do we love shrimp scampi because it's simple but seemingly fancy? Or because it's done in 30 minutes? Or because we just can't resist a buttery wine sauce? All of the above!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
CLASSIC SHRIMP SCAMPI
Steps:
- In a large skillet,melt butter w/evoo Add garlic and saute until fragrant, about 1 min Add wine,salt, red pepper flakes and plenty of black pepper and bring to a simmer Let wine reduce by half, about 2 min Add shrimp and saute until they just turn pink 2-4 min Stir in parsley and lemon juice
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A CLASSIC SHRIMP SCAMPI RECIPE | THE RECIPE CRITIC
From therecipecritic.com
Estimated Reading Time 5 mins
- Thinly slice 2 of the garlic cloves and set aside. Mince the remaining 3 cloves into a large bowl and whisk with salt and 1 tablespoon of the olive oil. Add the shrimp to the bowl and gently toss to coat. Let chill for 30 minutes in the refrigerator before cooking.
- Heat the remaining 2 tablespoons of oil in a large, preferably flat bottomed, skillet over medium heat. Carefully cook the shrimp until it becomes pink in the middle, about 1 minute per side. Use a slotted spoon to transfer the shrimp to a serving plate. Leave as much oil in the pan as possible.
- Place the sliced garlic and red pepper flakes into the skillet and let cook until just fragrant. Add the wine (or broth) and lemon juice and cook, stirring occasionally until the liquid has reduced by half, about 2 minutes. Add the butter and cook until melted and the sauce thickens, about 5 more minutes. Pour over the shrimp.
CLASSIC SHRIMP SCAMPI | RACHAEL RAY IN SEASON
From rachaelraymag.com
- Add garlic; cook for 2 minutes. Add shrimp and 1/2 tsp. salt; cook over medium-high heat for 4 minutes.
SLOW COOKER SHRIMP SCAMPI - CLASSIC-RECIPES
From classic-recipes.com
- In a slow cooker, combine the butter, olive oil, garlic, paprika, salt, pepper, and red pepper flakes.
- Cover the pot and cook on high for 15 minutes. Add the lemon juice; stir and replace the cover. Cook for 5 to 10 minutes longer, or until the shrimp are opaque.
CLASSIC SHRIMP SCAMPI - AN ITALIAN-AMERICAN FAVORITE - SIP ...
From sipandfeast.com
Estimated Reading Time 6 mins
- Heat a large pan to medium heat and add the olive oil and butter to the pan. Once butter melts add the garlic and saute for 2-3 minutes or until lightly golden.
- Once the wine reduces by half (about 3-5 minutes) add the shrimp in and turn the heat back down to medium.
15-MINUTE CLASSIC SHRIMP SCAMPI - BOWL OF DELICIOUS
From bowlofdelicious.com
Estimated Reading Time 7 mins
- Heat the olive oil (2 tablespoons) and 2 tablespoons of the butter in a large skillet, preferably nonstick, over medium heat.
- Add the 4 cloves of minced garlic (or a heaping tablespoon) and crushed red pepper (1/4 teaspoon) and sauté until fragrant, 30 seconds to a minute, being careful not to brown it.
- Add the shrimp to the skillet and allow to cook for 3 minutes. Flip and allow to cook for 1 more minute, or until cooked through and no longer translucent.
CLASSIC SHRIMP SCAMPI - DELICIOUS BY DESIGN
From deliciousbydesign.net
Estimated Reading Time 5 mins
- Prepare the shrimp. You can choose tail on or off for this recipe. If you did not buy the shrimp cleaned, don’t worry. Cleaning shrimp can take a minute, but it is very easy. First remove heads if you bought them whole. You can do this by cutting it away with a knife or twisting it off with your fingers. Next make a slit down the back ridge through the shell and slightly into the meat. Use the slit as the starting point for peeling away the shell. Then take your knife and use the tip to pull out the vein. If you break the vein, be sure to rinse the shrimp to remove anything left behind.
- Peel and mince or press garlic. You will need 3 Tbsps and it takes about 7-8 large cloves. Juice 1 lemon. Save the second lemon to serve alongside the finished dish. Rinse and chop fresh parsley. Try to use as much leaf as possible and avoid any woody stems.
- Heat a skillet on medium high heat. Add butter and olive oil to the pan. Add minced garlic to the pan and stir. Let the garlic cook briefly to flavor the oil and butter.
- Add dry white wine and lemon juice to the pan and bring to a good simmer. Let simmer for 2-3 minutes to cook the wine and lemon juice down.
SHRIMP SCAMPI, CLASSIC RECIPE | FOOD & WINE
From foodandwine.com
5/5 (646)Category Seafood Recipes, Shellfish Recipes, ShrimpServings 4Total Time 30 mins
- Preheat the oven to 425°. In a large bowl, toss the shrimp with the wine. In a small bowl, mash the butter with the garlic, cheese, parsley, lemon juice and crushed red pepper. Season the butter with the salt and pepper.
- Arrange the shrimp side by side in a single layer in a ceramic baking dish and drizzle any accumulated juices on top. Spread a scant teaspoon of the seasoned butter over each shrimp.
- Bake the shrimp for about 7 minutes, until almost cooked through. Remove the shrimp from the oven and turn on the broiler. Broil the shrimp about 6 inches from the heat for 2 minutes, or until browned and bubbling. Serve immediately with the baguette slices and lemon wedges.
CLASSIC SHRIMP SCAMPI - ALEX GUARNASCHELLI | IRON CHEF AND ...
From alexguarnaschelli.com
- Heat the oil in a large skillet over medium heat. Season the shrimp with salt, and once the oil begins to smoke lightly, remove the pan from the heat and quickly arrange the shrimp in it in a single layer with a little space between them. Return the pan to the heat, raise the heat to high, and brown the shrimp on the first side, adding 1 tablespoon of the butter in small pieces around the shrimp to add flavor as they brown, 1 to 2 minutes. Turn the shrimp over and cook until the other side is browned, 1 to 2 minutes. The goal here is not to fully cook the shrimp but to brown the exterior and develop flavor. Transfer the shrimp to a sheet pan.
- In the same skillet, add the remaining 1 tablespoon butter and the garlic, a pinch of salt, and the white wine. Simmer over medium heat, stirring until the wine all but evaporates and the garlic is tender, 3 to 5 minutes.
- Arrange the shrimp in the sauce and warm them through over low heat, basting them with the sauce. Sprinkle with the red pepper flakes. Cook until the shrimp turns pink but are still tender, 2 to 3 minutes more. Stir in the Tabasco, Worcestershire, parsley, lemon zest, and lemon juice. Taste for seasoning and serve.
SHRIMP SCAMPI RECIPE {SO EASY!} - COOKING CLASSY
From cookingclassy.com
- Cook linguine according to package instructions. Reserve 1/4 cup pasta water before draining in case you'd like to thin the dish later.
- Meanwhile, melt butter with olive oil in a 12-inch skillet just over medium heat. Add garlic and saute 1 - 2 minutes until just lightly golden (don't brown or it can taste bitter).
- Add in shrimp in an even layer season with salt, pepper and red pepper flakes and cook until shrimp turn pink, about 1 1/2 - 2 minutes per side.
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