GARLICKY LEMONY SHRIMP SCAMPI
An Italian-American classic, these garlicky and wine-bathed beauties can be prepared quickly in your kitchen. Many cooks serve them over pasta or with a side of crusty bread, and either would make a great meal. Don't skimp on the shrimp size: use at least 21 to 25 (shrimp per pound [454 g]) or even jumbos (10 to 15 shrimp per pound [454 g]) because small shrimp cook too fast and don't have that plump, crisp texture. The key to this dish is to get that pan smoking hot before you start and to work fast. Mise en place is important, so have all your items prepped to keep up with the speed of the heat.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a large skillet over high heat for 1 to 2 minutes. You want the pan hot but not smoking hot; you can add a few drops of water to see if they sear and evaporate immediately. Swirl in the butter and olive oil until the butter melts and the pan smokes lightly. Toss in the garlic and cook, stirring, for about 30 seconds, or until fragrant. Carefully pour in the wine and cook, swirling, until reduced by half, 30 seconds to 1 minute. Season with salt, red pepper flakes and black pepper.
- Add the shrimp, constantly tossing until they just turn from translucent to slightly opaque or pink, 2 to 4 minutes, depending on the size. Add the lemon juice and parsley. Remove from the heat and serve immediately.
LEMONY SHRIMP SCAMPI
Easy and elegant, this dish is a real catch. The use of the word "scampi" to mean a garlicky, buttery preparation for shrimp is more Italian-American than Italian; it's thought to have first appeared on a menu in 1950s New Jersey.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 20m
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions, then drain.
- Meanwhile, in a large skillet, heat oil over medium-high. Add shrimp and cook until opaque throughout, about 3 minutes, flipping once. Transfer to a plate.
- Reduce heat to medium. Add butter and garlic to skillet and saute until garlic is soft and fragrant, about 2 minutes. Add lemon juice and cook 1 minute; season with salt and pepper. Remove from heat and stir in parsley. Add pasta and shrimp and toss to combine. Serve with lemon wedges.
Nutrition Facts : Calories 622 g, Fat 27 g, Fiber 2 g, Protein 28 g, SaturatedFat 12 g
CREAMY SHRIMP SCAMPI
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
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.
Nutrition Facts : Calories 656.7 calories, Carbohydrate 10.4 g, Cholesterol 341.8 mg, Fat 54.9 g, Fiber 0.3 g, Protein 25.5 g, SaturatedFat 30.8 g, Sodium 499 mg, Sugar 0.7 g
LEMONY SHRIMP SCAMPI PASTA
Melissa d'Arabian makes Lemony Shrimp Scampi Pasta rich, zesty and affordable. Buy unpeeled shrimp to save money and to flavor the sauce with the shells later.
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside.
- Meanwhile make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard the shells and the onion.
- Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the linguini and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1/2 cup of cooking water.
- Heat a skillet over high heat. Add the shrimp and cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate and add the remaining marinade. Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water. Continue to cook until sauce reduces by half. Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine. Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce. Turn out into a serving bowl and serve immediately.
LIGHT & LEMONY SCAMPI
A touch more lemon helped me trim the calories in our favorite shrimp scampi recipe. For those who want to indulge, pass around the Parmesan. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Peel and devein shrimp, removing tails. Cut each shrimp lengthwise in half. Cook pasta according to package directions. , In a large nonstick skillet, heat butter and oil over medium-high heat. Add shrimp, green onions and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Remove from pan with a slotted spoon., Add broth, lemon zest, lemon juice, pepper, salt and red pepper flakes to same pan. Bring to a boil; cook until liquid is slightly reduced, about 1 minute. Return shrimp to pan; heat through. Remove from heat., Drain pasta; divide among 4 bowls. Top with shrimp mixture; sprinkle with parsley. If desired, serve with cheese.
Nutrition Facts : Calories 378 calories, Fat 10g fat (3g saturated fat), Cholesterol 146mg cholesterol, Sodium 405mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges
SHRIMP SCAMPI WITH LEMON COUSCOUS
With just a few minutes of prep work, this makes an eye-catching entree. "I sometimes add a handful of halved grape tomatoes to the pan during the last minute of cooking," says Diana Santospago of Isle au Haut, Maine. "It's a very pretty, tasty dish."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, bring broth and 1 tablespoon lemon juice to a boil. Stir in couscous, 1 tablespoon butter, 1 tablespoon parsley and lemon zest. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. , Meanwhile, in a large skillet, stir oil and remaining butter over medium-high heat until butter is melted. Add garlic; cook and stir until tender. Add shrimp; cook for 1 minute on each side or until shrimp turn pink. , Add the wine, salt, pepper and remaining lemon juice; cook 2-3 minutes longer or until heated through. Serve with couscous. Sprinkle with cheese and remaining parsley.
Nutrition Facts : Calories 379 calories, Fat 17g fat (8g saturated fat), Cholesterol 254mg cholesterol, Sodium 624mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 30g protein.
EASY LEMON-DIJON SHRIMP SCAMPI
This is so good and can also be made using chicken breast, you can double the recipe but increase mustard only a small amount.
Provided by Kittencalrecipezazz
Categories Very Low Carbs
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Cook and stir shrimp, garlic and chili flakes in butter in a large skillet over medium heat, until shrimp are pink and cooked.
- Blend mustard, lemon juice, parsley, salt and pepper, add to shrimp mixture; heat thoroughly.
- Sprinkle with grated parmesan cheese if desired.
- Serve with white rice or cooked pasta.
- Delicious.
LEMON BUTTER SHRIMP SCAMPI
Make and share this Lemon Butter Shrimp Scampi recipe from Food.com.
Provided by LAlover
Categories European
Time 26m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel shrimp, remove the vein and rinse with cold water. Split along back curve, cutting deeply, almost to edge. Open, and then press flat, butterfly-style. Coat shrimp with Amazing Taste® for Seafood. In a 2-quart baking dish, combine all remaining ingredients including Amazing Taste. Add shrimp and mix well. Cover and microwave on High for 4-6 minutes until shrimp are light orange. Serve immediately.
Nutrition Facts : Calories 345, Fat 21.1, SaturatedFat 3.3, Cholesterol 259.2, Sodium 253.8, Carbohydrate 2.6, Fiber 0.1, Sugar 0.2, Protein 34.8
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4.8/5 (8)Calories 422 per servingCategory Dinner, Main Course
- In a 10 inch skillet, saute garlic in butter and oil for 1-2 minutes. Add the shrimp, lemon juice, and pepper. Cook and stir until the shrimp turn pink.
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- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 6 to 8 minutes. Drain and reserve about 1 cup of the pasta water.
- For the vinaigrette: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, salt and pepper until smooth. Set aside.
- In a large skillet, heat the oil over medium-high heat. Add the shallots and cook until soft, 2 to 3 minutes. Add the shrimp, salt and pepper. Cook until the shrimp turn pink and are cooked through, 2 to 3 minutes. Remove the shrimp from the skillet. Increase the heat to high. Add the wine and arugula. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Cook for 1 minute until most of the liquid has evaporated and the arugula has wilted. Add the cooked pasta, cooked shrimp and vinaigrette to the skillet. Toss until all the ingredients are coated, adding the reserve pasta water, if needed, to loosen the pasta.
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