Italian Butter Shrimp Recipes

GARLIC BUTTER SAUTEED SHRIMP

Steps:

• Defrost shrimp and completely pat dry. Devein the shrimp and remove the tail, optional.
• Combine the ingredients for the seasoning: the Italian seasoning, salt, pepper and paprika.
• In a bowl, coat the shrimp with the seasoning and mix well.
• In a skillet, over medium heat, melt the butter and garlic, stirring frequently.
• Add shrimp and cook 2-3 minutes per side.
• Remove from heat and drizzle freshly squeezed lemon, mix to combine.
• Enjoy.

SHRIMP IN BUTTER AND ITALIAN SEASONING RECIPE - (4.6/5)

Steps:

• Line a cookie sheet with foil for easy cleanup. Pour melted butter onto pan, place sliced lemons on the butter, and place shrimp on top of the lemon slices. Sprinkle with Italian seasoning and bake at 350° for 15 minutes.

GARLIC BUTTER SHRIMP

Steps:

• In a large skillet, saute the shrimp and garlic in butter for 5 minutes or until shrimp turn pink. Add the lemon juice; heat through. Serve with rice.

ITALIAN BUTTER SHRIMP

Steps:

• Melt a stick of butter in the pan.
• Slice one lemon and layer it on top of the butter.
• Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning.
• Put in the oven and bake at 350 for 15 min.

SIMPLE ITALIAN SHRIMP RECIPE

Steps:

• 1. Prehead oven to 350 degrees. Line cookie sheets with sides with foil.
• 2. Melt butter in oven on lined cookie sheet. Lay lemon slices on melted butter. Lay shrimp on top of butter and lemons. Sprinkle the dry Italian dressing mix on top of shrimp. Bake at 350 degrees for 15 minutes, until light golden brown.
• 3. This is great alone or served on pasta or rice using melted butter/lemon juice drizzled on top.
• 4. It is hard for me to say how many shrimp to use since shrimp come in different weights and sizes. Just use your own judgment. I usually us a medium shrimp and I can lay around 36 on a cookie sheet.

SHRIMP SCAMPI

Steps:

• Combine the shallots, five garlic cloves, and 2 tablespoons of the oil in a mini-food processor. Process to make a smooth paste.
• Pour 6 tablespoons olive oil and the remaining garlic into a large skillet over medium-high heat. Let the garlic sizzle for a minute, then add half of the shrimp and all of the thyme sprigs. Season with ½ teaspoon salt, and cook until the shrimp are seared but not fully cooked, about 1 to 2 minutes. Remove to a plate, and repeat with the remaining shrimp and another ½ teaspoon salt. Remove the shrimp and thyme from the skillet to the plate.
• Add the remaining 4 tablespoons olive oil and the garlic-shallot paste to the same skillet set over medium heat. Cook, stirring constantly, until the paste has dried out and begins to stick to the bottom of the skillet, about 2 to 3 minutes. Return the thyme to the skillet, and pour in the white wine, lemon juice, the remaining 1½ teaspoons salt, 4 tablespoons of the butter, and 1 cup water. Bring the sauce to a rapid boil, and cook until reduced by half, about 4 to 5 minutes.
• When the sauce has reduced, whisk in the remaining butter and return the shrimp to the pan. Cook and toss until the shrimp are coated with the sauce and just cooked through, about 2 to 3 minutes. Stir in the parsley. If the sauce still seems too thin, stir in the bread crumbs and bring to a boil just to thicken. Serve immediately.