Creamy Basque Shrimp Scampi Recipes

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CREAMY SHRIMP SCAMPI WITH HALF-AND-HALF



Creamy Shrimp Scampi with Half-and-Half image

Dinner doesn't have to take forever--prove it with this fast and delicious shrimp scampi recipe.

Provided by thedailygourmet

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Shrimp     Shrimp Scampi

Time 20m

Yield 2

Number Of Ingredients 9

½ (16 ounce) package linguine pasta
4 tablespoons butter
2 cloves garlic, minced
1 pound jumbo shrimp, peeled and deveined
2 tablespoons Pinot Grigio wine
2 teaspoons lemon juice, or to taste
½ cup half-and-half
¼ cup finely shredded Parmesan cheese
2 tablespoons chopped fresh parsley, or to taste
Calories1175.1 calories
Carbohydrate106.9 g
Cholesterol405.5 mg
Fat57.2 g
Fiber4.7 g
Protein59 g
SaturatedFat24.9 g
Sodium959.4 mg
Sugar4.3 g

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 SCAMPI FROM THE WOOL GROWERS BASQUE RESTAURANT



Shrimp Scampi from the Wool Growers Basque Restaurant image

Make and share this Shrimp Scampi from the Wool Growers Basque Restaurant recipe from Food.com.

Provided by carrie sheridan

Categories     One Dish Meal

Time 30m

Yield 30 shrimp, 4-6 serving(s)

Number Of Ingredients 10

30 -36 medium shrimp, shelled and deveined
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1/4 cup flour
1 cup dry white wine
1 1/2 cups kerry irish gold sweet butter
1/4 cup lemon juice
1/4 cup heavy cream
2 tablespoons chopped parsley
Calories837.1
Fat81.8
SaturatedFat48.2
Cholesterol267.8
Sodium675
Carbohydrate9.7
Fiber0.5
Sugar1
Protein8.9

Steps:

  • Saute raw, shelled, deveined shrimps in olive oil until the shrimps turn pink ~ just a minute or two! Don't overcook these.
  • Remove shrimp.
  • Warm wine over medium heat ~ but do not boil. Lower flame to low heat and add shrimp and cook for 1 minute.
  • Add 1-1/2 cups butter and melt.
  • Add 1/4 cup lemon juice.
  • Add 1/4 cup heavy cream and cook until the sauce thickens ~ again, just a minute or 2.
  • Sprinkle with 2 T chopped parsley and serve over rice or pasta or just by itself.
  • Note: minced garlic TO TASTE can be added to this at any stage ~ from sauteing the raw shrimp through the last step of adding the heavy cream.

CREAMY BASQUE SHRIMP SCAMPI



Creamy Basque Shrimp Scampi image

Delicious! It is served here in a local Basque restaurant, and pairs well with rice or pasta. This can easily be made with less butter or no cream, if you'd like.

Provided by Recipe Reader

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb shrimp, peeled and deveined
1/2 cup flour
salt and pepper
1/4 cup vegetable oil
1 cup white wine
1/2 cup butter
1 lemon, juice of
1/4 heavy cream
2 tablespoons fresh parsley, chopped
Calories512.8
Fat38
SaturatedFat16.5
Cholesterol203.9
Sodium848.9
Carbohydrate15.4
Fiber0.5
Sugar0.9
Protein17.4

Steps:

  • Season the shrimp with salt and pepper, then dust with flour.
  • Heat the oil in a large heavy skillet. Add shrimp and cook over medium heat about 2 minutes per side.
  • Remove shrimp from pan and drain the oil from pan.
  • In the same skillet, warm the wine over low heat. Add shrimp and cook for 1 minute.
  • Add butter, lemon juice, and heavy cream. Cook 1 or two minutes more.
  • Sprinkle with parsley.

BASQUE SHRIMP WITH CHIMICHURRI



Basque Shrimp with Chimichurri image

Provided by Cat Cora

Categories     appetizer

Time 55m

Yield 16 servings

Number Of Ingredients 15

4 pounds shrimp, washed and deveined
Kosher salt and freshly ground black pepper
1 tablespoon dried orange rind
1/2 tablespoon chili powder
1 teaspoon sea salt
6 garlic cloves, peeled and chopped
3 dried bay leaves
1 fresh poblano pepper, coarsely chopped with the seeds left in
1 fresh serrano chile, coarsely chopped with the seeds left in
1/2 tablespoon sea salt
1/3 cup finely chopped fresh Italian flat-leaf parsley
1/4 cup finely chopped fresh oregano leaves
1/4 cup finely chopped fresh basil leaves
1/4 cup sherry vinegar, plus more if needed
13 cup olive oil, plus more if needed

Steps:

  • Rub shrimp with salt and pepper, and then rub shrimp with remaining ingredients until well coated. Thread shrimp onto skewers. Cover, and refrigerate for 30 minutes.
  • Preheat grill or oven to 450 degrees F.
  • While shrimp sits, make green sauce by combining garlic, bay leaves, pepper, chili and sea salt in mortar and mash until smooth paste is formed. (If you don't have a mortar, put all ingredients in blender, with teaspoon of vinegar.)
  • Transfer to mixing bowl. Add parsley, oregano and basil. Whisk in the vinegar and olive oil until well combined.
  • Place shrimp on hot grill and sear both sides until pink. Remove shrimp.
  • Set shrimp onto platter, spoon over green sauce and serve.

CREAMY SHRIMP SCAMPI



Creamy Shrimp Scampi image

This shrimp scampi is the closest that I've found to what some of the finest restaurants serve. My husband says it's the best he's ever had.

Provided by DonnaT

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Shrimp     100+ Shrimp Scampi Recipes

Time 50m

Yield 4

Number Of Ingredients 13

¼ cup flour
salt and pepper to taste
24 large shrimp in shell (21 to 25 per lb), peeled and deveined
2 tablespoons olive oil
2 tablespoons finely chopped shallot
1 large clove garlic, pressed
½ cup Chardonnay wine
1 cup chicken broth, divided
1 tablespoon lemon juice
1 cup heavy cream
½ cup butter
2 tablespoons chopped fresh parsley
¼ cup grated Romano cheese
Calories656.7 calories
Carbohydrate10.4 g
Cholesterol341.8 mg
Fat54.9 g
Fiber0.3 g
Protein25.5 g
SaturatedFat30.8 g
Sodium499 mg
Sugar0.7 g

Steps:

  • Place the flour on a rimmed plate, and season with salt and pepper. Toss the shrimp in the flour, and shake off excess. Heat the oil in a large skillet over medium heat; cook the shrimp until pink, about 2 minutes per side. Remove shrimp from skillet, and reserve.
  • Discard all but 1 tablespoon oil from the skillet. Cook the shallots and garlic in the oil until soft, about 2 minutes. Pour in the wine, 1/2 cup chicken broth, and the lemon juice. Simmer for about 5 minutes, or until reduced to about 3/4 cup. Stir in the remaining 1/2 cup of chicken broth and the cream, and simmer until sauce is reduced and thickened slightly, approximately 10 minutes more. Add the butter, and stir until melted.
  • Return the shrimp to the skillet; simmer until heated through, about 3 minutes. Sprinkle with the parsley and Romano cheese before serving.

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