Linguini With Chicken Scampi Recipes

LINGUINE WITH SCAMPI

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place the butter or margarine in 9x13 inch glass baking dish, and place in oven until butter melts.
• 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, and transfer to a large serving bowl.
• Stir the shrimp, garlic, and lemon juice into the melted butter. Return dish to oven. Bake for 3 minutes. Remove from the oven, and mix in parsley; continue baking until shrimp are opaque, about 2 minutes longer. Season with salt and pepper.
• Spoon the shrimp and butter sauce over the linguini, and toss to coat the pasta. Serve immediately.

CHICKEN SCAMPI II

Steps:

• In a large skillet, heat the butter and oil over medium high until the butter melts. Add the parsley, basil, oregano and garlic and salt and mix together in the skillet. Stir in lemon juice.
• Then add the chicken and saute for about 3 minutes or until white. Lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear. More butter can be added if needed.

CHICKEN SCAMPI PASTA

Steps:

• Bring a large pot of salted water to a boil for the pasta. Sprinkle the chicken with some salt. Heat a large skillet over medium-high heat until hot, then add the oil. Working in 2 batches, brown the chicken until golden but not cooked through, 2 to 3 minutes per batch. Remove the chicken to a plate.
• Melt 4 tablespoons of the butter in the skillet. Add the garlic and red pepper flakes and cook until the garlic just begins to turn golden at the edges, 30 seconds to 1 minute. Add the wine, bring to a simmer and cook until reduced by half, about 2 minutes. Remove from the heat.
• Meanwhile, cook the pasta until very al dente, reserving 1 cup of the pasta water. Add the pasta and 3/4 cup pasta water to the skillet along with the chicken, lemon zest and juice and the remaining 4 tablespoons butter. Return the skillet to medium-low heat and gently stir the pasta until the butter is melted, adding the remaining 1/4 pasta water if the pasta seems too dry. Remove the skillet from the heat, sprinkle with the grated cheese and parsley and toss before serving.

LINGUINE WITH SHRIMP SCAMPI

Steps:

• Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
• Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
• When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

CHICKEN SCAMPI WITH LINGUINE

Steps:

• Cut the chicken into bite size pieces. Dip the chicken in the beaten egg, then into the bread crumbs, which have been mixed with the grated cheese, ½ tsp salt, and ¼ tsp pepper. Spread the coated chicken pieces on a rack or a platter. This can be done several hours ahead and refrigerated.
• Heat ½ cup oil in large skillet. Add 1/3 chicken pieces; sauté until golden brown. Remove chicken with a slotted spoon, and repeat with remaining chicken. Discard oil from skillet, and wipe clean.
• Cook the pasta; add garlic salt to water for extra flavor while boiling. While the pasta is cooking, melt the ½ cup butter in the skillet. Add the garlic and cook 1 minute. Add the cooked chicken, lemon juice, salt and pepper. Toss to coat the chicken pieces with the sauce. Do not allow chicken to cook further.
• Drain the pasta, and toss the remaining 2 Tbsp butter; then spoon onto platter. Spoon chicken and sauce over pasta. Sprinkle with parsley and serve with lemon wedges. I like to use more lemon juice than the recipe calls for, but I love lemon!

LINGUINE WITH CHICKEN SCAMPI

Steps:

• Dip chicken a few pieces at a time into beaten egg, then bread crumbs mixed with dash salt and 1/4 tsp black pepper. Heat oil in skillet, add some pieces without crowding and saute until golden brown and thoroughly cooked. Drain pieces onto paper towel and work in batches. Discard oil and wipe out skillet. Meanwhile cook pasta. While pasta is cooking melt the butter in skillet. Add minced garlic and cook until browned. Add lemon juice, remaining salt, pepper and stir. Add chicken into sauce turning well. Do not allow chicken to cook further. Drain pasta and toss with remaining 2 T butter. Serve chicken over pasta. Sprinkle with parsley. Serve with extra lemon wedges and/or lemon juice.

LINGUINI WITH CHICKEN SCAMPI

Steps:

• Place beaten eggs in a large baggie and add chicken pieces to coat.
• In another bowl, mix the bread crumbs with 1 teaspoon salt and 1/2 teaspoon pepper.
• Add to the chicken pieces and coat with the bread mixture.
• Preheat a large skillet and add 1/3 cup olive oil.
• When oil is hot, add the chicken pieces and saute until golden brown.
• Remove chicken to a bowl and keep warm.
• Melt 1/2 cup margarine in same skillet.
• Add garlic, lemon juice, 1/2 teaspoon salt and 1 teaspoon pepper; mix well.
• Place chicken back into skillet and stir to coat with garlic-lemon juice mixture.
• Cook for 10-15 minutes.
• Cook linguini per package directions and toss with 2 tablespoons margarine. Add 2-3 teaspoons prepared basil pesto to linguini, if desired, and mix.
• Spoon chicken over linguini.
• Sprinkle with shredded Parmesan.