SCALLOP SCAMPI
Scallops swap in for shrimp in this quick and easy scampi made with butter, garlic, lemon and parsley.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions for al dente. Reserve 1/2 cup of the cooking water, then drain the pasta.
- Heat the oil in a large skillet over medium-high heat. Sprinkle the scallops with salt and pepper. Add the scallops to the skillet, raise the heat to high and sear until golden brown and just firm, 1 to 2 minutes per side; transfer to a plate.
- Return the skillet to medium-high heat, add the butter and garlic and cook, stirring constantly, until the garlic is lightly toasted, 2 to 3 minutes. Add the lemon juice and season with salt and pepper. Add the cooked pasta and parsley to the skillet and toss to combine. Add a little of the reserved pasta cooking water to help thin out the sauce so it evenly coats the pasta. Divide the pasta evenly into bowls and top each with some scallops.
SCALLOP SCAMPI
Scallop Scampi is a healthy and delicious recipe with lots of taste. Serve with crusty bread and a green salad, if desired. If you like a thicker sauce, you can add a teaspoon of corn starch at the end.
Provided by NIKKICOM
Categories Seafood Shellfish Scallops
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- In a large skillet, melt margarine over medium heat and saute garlic and onion until translucent. Add wine, salt, ground black pepper and 1/4 cup cheese.
- Add chicken broth and scallops; increase heat and boil rapidly for 7 to 8 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.
Nutrition Facts : Calories 360.5 calories, Carbohydrate 43.5 g, Cholesterol 31.2 mg, Fat 9.3 g, Fiber 2.8 g, Protein 21.3 g, SaturatedFat 2.5 g, Sodium 799.4 mg, Sugar 1.3 g
SHRIMP AND SCALLOP SCAMPI WITH LINGUINE
Provided by Food Network Kitchen
Categories main-dish
Time 29m
Yield 4 servings
Number Of Ingredients 11
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.
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
PARMESAN-CRUSTED SHRIMP SCAMPI WITH PASTA
This Parmesan-crusted shrimp scampi with pasta takes your basic shrimp scampi to the next level! This dish has everything you love about scampi and more.
Provided by Margaritas On The Rocks
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp Shrimp Scampi
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and set aside.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Heat 1/4 cup butter over medium heat in a large, deep skillet. Add garlic; cook and stir until fragrant. Add shrimp, white wine, and lemon juice; continue to cook and stir until shrimp is bright pink on the outside and the meat is opaque, about 5 minutes. Stir in red pepper flakes until well combined. Remove from heat and set aside.
- Place remaining 1/4 cup butter, bread crumbs, 1/2 the Parmesan cheese, and parsley in a bowl. Stir until well combined. Set aside.
- Place cooked pasta into shrimp scampi mixture; toss until fully coated in sauce. Add remaining Parmesan cheese and toss well. Top with bread crumb mixture.
- Broil in the preheated oven until golden brown, 3 to 4 minutes. Serve immediately.
Nutrition Facts : Calories 419.2 calories, Carbohydrate 33.4 g, Cholesterol 164.7 mg, Fat 20.8 g, Fiber 3.1 g, Protein 22.6 g, SaturatedFat 11.9 g, Sodium 731.6 mg, Sugar 1.9 g
SCRUMPTIOUS SHRIMP SCAMPI LINGUINE
I've been buying a well known frozen dinner bag that's absolutely fantastic, but rather expensive. So I checked the ingredients, searched scampi recipes online, and decided to create my own by adding, subtracting, and tweaking all of them. This is my first!!
Provided by misteme
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 573.4 calories, Carbohydrate 58 g, Cholesterol 283.2 mg, Fat 19.6 g, Fiber 3.1 g, Protein 38.1 g, SaturatedFat 7.7 g, Sodium 672.5 mg, Sugar 3.6 g
MUSHROOM FETTUCCINE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to boil for the pasta. Salt the water well and add a splash of oil to prevent the pasta from sticking. When the water is boiling, add the pasta, giving it a quick stir to separate the noodles.
- Meanwhile, in a heavy skillet, heat the olive oil on medium high, when the oil is hot, add the butter, and when it foams, add the garlic. Cook, stirring until the garlic is fragrant, then add mushrooms and turn the heat to high. Cook and stir until the mushrooms begin to brown, then add the sherry if using, stirring until the wine evaporates. Reduce the heat to medium and add the soy sauce, and remove from heat until the pasta is ready.
- Return the skillet to medium heat and using tongs, lift the pasta from the pot, directly into the skillet, use tongs to mix the mushroom mixture into the pasta, season with salt and pepper and place on serving plates and serve.
CHIPOTLE SHRIMP OR SCALLOP SCAMPI WITH FETTUCCINE
This is a restaurant-quality dish that takes little time to prepare and can be made using either shrimps or scallops or 1 pound of both! You can use spaghetti in place of the fettuccine if desired. You can also increase the amount of shrimp or scallops. Serve this with garlic bread, recipe#105726 or #152138...sooooooo good!
Provided by Kittencalrecipezazz
Categories European
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 1334.6, Fat 56.4, SaturatedFat 24.1, Cholesterol 669.8, Sodium 813.2, Carbohydrate 116.9, Fiber 5.3, Sugar 4.1, Protein 84.2
MY SPECIAL SHRIMP SCAMPI FLORENTINE
This shrimp scampi has the fresh flavors of tomatoes, spinach, and pesto. Serve over rice with hot Italian bread on the side.
Provided by Valerie
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine the butter and the olive oil in a large skillet over medium heat. Stir in pesto, garlic, and tomatoes, and simmer until the tomatoes start to soften, about 2 minutes. Season with red pepper flakes and black pepper to taste.
- Stir the shrimp into the sauce, and cook just until they turn pink, 3 to 5 minutes. Add the spinach, and stir until wilted, about 1 minute.
Nutrition Facts : Calories 445.5 calories, Carbohydrate 5.6 g, Cholesterol 215.7 mg, Fat 38.1 g, Fiber 1.8 g, Protein 21.5 g, SaturatedFat 13.5 g, Sodium 384 mg, Sugar 2.5 g
SCALLOPS WITH LINGUINE
A buttery garlic sauce zips up a bowlful of linguine, bay scallops and veggies. Celebrate something special or toast the end of another workday with this dish that's perfectly sized for two. -Paula Jones, Brooksville, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth and wine until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Serve with linguine and, if desired, lemon wedges.
Nutrition Facts : Calories 281 calories, Fat 5g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 709mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
FLORENTINE SCALLOP SCAMPI WITH FETTUCCINE
Steps:
- 1. Position a rack closest to the broiler and preheat to high. Bring a large pasta pot filled with salted water to a boil.
- 2. Meanwhile, put the butter and garlic in large skillet and cook over medium-high heat until the garlic toasts lightly, 2 to 3 minutes. Add the lemon juice, hazelnuts, and season with salt and pepper.
- 3. Pat the scallops dry with paper towel. Arrange the scallops on a broiler pan and brush generously with some of the scampi sauce and season with salt and pepper. Put the pan under the broiler and cook until golden and just cooked through, about 3 minutes. Pour any scallop juices from the broiler pan into the pan sauce.
- 4. While the scallops broil, cook the pasta and cook according to package direction. Drain pasta and combine with scampi sauce. Add spinach and parsley and up to 1/3 cup pasta cooking water so the sauce evenly coats the pasta. Toss to incorporate. Divide pasta evenly into bowls and top with scallops, serve.
Nutrition Facts : Calories 624, Fat 23 grams, SaturatedFat 8 grams, Cholesterol 68 milligrams, Sodium 328 milligrams, Carbohydrate 71 grams, Fiber 4 grams, Protein 33 grams
TEQUILA-CHICKEN FETTUCCINE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and jalapeño, season with salt and pepper and cook, stirring, 1 minute. Add the chicken broth, lime juice, soy sauce and tequila, bring to a simmer and cook until thickened, 6 to 8 minutes. Stir in the heavy cream and return to a simmer. Stir in the rotisserie chicken and heat through.
- Divide the pasta among 4 bowls. Top with the chicken mixture and cilantro. Serve with the lime wedges.
SCALLOPS FLORENTINE PASTA
I had some scallops that needed using up and a really good chicken recipe so I decided why not make it with the scallops? It turned out so good, it's now replaced the chicken version in my often fixed category!
Provided by Jeanne Collins
Categories Seafood
Time 30m
Number Of Ingredients 10
Steps:
- 1. Cook pasta according to directions to al dente
- 2. Saute scallops in olive oil till cooked through and set aside.
- 3. Saute garlic in olive oil constantly stirring it around so it doesn't burn. Once caramelized, add white wine, chicken broth and fresh basil. Let it cook down to half volume
- 4. While the wine mixture is cooking down, slice the tomatoes in half. Once the wine mix is cooked down in half, add tomatoes, spinach and cooked pasta to the pan and toss to wilt the spinach and warm the tomatoes. Add grated parmesan to taste.
- 5. Serve and top with more grated parmesan.
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