Clay Hill Farm S Seafood Scampi Recipes

SEAFOOD SCAMPI

Steps:

• Rinse the Seafood Blend with cold water, drain and set aside. Pat dry with paper towels.
• Bring a pot of water to boil, cook the spaghetti according to package instructions until al dente. Drain and set aside.
• Heat up a skillet on medium heat. Add the olive oil and butter. Saute the garlic until light brown. Add the Seafood Blend and ground black pepper. Stir and cook until they are half done. Add the clam juice, salt, crushed red pepper and lemon juice. Adjust the flavor by adding more salt and lemon juice.
• Transfer the spaghetti into the skillet, stir to combine well with the Seafood blend. Add the cherry tomatoes and chopped parsley. Mix well with spaghetti. Turn off the heat and serve immediately.

CLAY HILL FARM'S SEAFOOD SCAMPI

Steps:

• If using a whole lobster, cook it in simmering water for 20 minutes.
• Let cool and pick out meat.
• Bring a large pot of salted water to a boil for the pasta.
• When boiling, add pasta, stirring occasionally.
• Heat the olive oil in a large sauté pan.
• Add the shrimp and scallops to sauté pan.
• Stir immediately to coat the seafood with the oil.
• Let cook a minute or two, until the shrimp turn pink.
• Add the white wine and bring to a simmer.
• Let simmer until the liquid is reduced a little.
• Add the lemon juice, chopped parsley, garlic and lobster meat.
• Turn off the heat on the stove and add the butter to the pan.
• Let it slowly melt into the sauce as you swirl the pan.
• Drain the pasta, add to the sauté pan and toss.
• 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.