Seafood Scampi Recipes

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SEAFOOD SCAMPI



Seafood Scampi image

Seafood Scampi - the best seafood pasta with lemon and butter sauce. The perfect dinner for the entire family or special occasions. Absolutely delicious!

Provided by Rasa Malaysia

Categories     American Recipes

Time 25m

Number Of Ingredients 12

1 lb. (0.4 kg) Seafood Blend (shrimp, squid and scallops)
8 oz. (226 g) spaghetti
1 tablespoon olive oil
3 tablespoons unsalted butter
4 cloves garlic, minced
3 dashes ground black pepper
1 cup bottled clam juice
1/2 teaspoon salt or to taste
1 teaspoon crushed red peppers
2 tablespoons lemon juice or to taste
6 cherry tomatoes, sliced into halves
1 tablespoon chopped parsley

Steps:

  • Rinse the Seafood Blend with cold water, drain and set aside. Pat dry with paper towels.
  • Bring a pot of water to boil, cook the spaghetti according to package instructions until al dente. Drain and set aside.
  • Heat up a skillet on medium heat. Add the olive oil and butter. Saute the garlic until light brown. Add the Seafood Blend and ground black pepper. Stir and cook until they are half done. Add the clam juice, salt, crushed red pepper and lemon juice. Adjust the flavor by adding more salt and lemon juice.
  • Transfer the spaghetti into the skillet, stir to combine well with the Seafood blend. Add the cherry tomatoes and chopped parsley. Mix well with spaghetti. Turn off the heat and serve immediately.

Nutrition Facts : Calories 317 calories, Carbohydrate 67 grams carbohydrates, Cholesterol 411 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 42 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 3 people, Sodium 1785 milligrams sodium, Sugar 5 grams sugar, UnsaturatedFat 0 grams unsaturated fat

THE BEST SHRIMP SCAMPI



The Best Shrimp Scampi image

A classic menu item from every great Italian-American restaurant, this shrimp scampi hits all the right notes - buttery, lemony, garlicky. We love it for its simplicity and balance of flavor (copious amounts of butter help, too!). But while it looks and tastes fancy, this dish is actually very easy to make. The white wine sauce gets a spicy finish from red pepper flakes, perfect for soaking up with good crusty bread or cooked pasta.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

1 1/2 pounds jumbo shrimp, peeled, deveined and tails on (see Cook's Note)
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
1 tablespoon grated garlic (about 3 cloves)
1 teaspoon crushed red pepper flakes
1/3 cup dry white wine
2 tablespoons freshly squeezed lemon juice from about 1 lemon
1 tablespoon chopped flat-leaf parsley leaves, plus more for garnish
Crusty bread or pasta, for serving

Steps:

  • Heat a large nonstick skillet over medium heat. Pat the shrimp dry with paper towels and sprinkle with salt and pepper.
  • Melt 2 tablespoons of the butter in the skillet. Add half the shrimp and cook until golden pink, about 2 minutes per side. Transfer the shrimp to a bowl. Melt another tablespoon of the butter in the skillet and cook the remaining shrimp.
  • Return the skillet to medium heat. Add 1 tablespoon of the butter and let it melt. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
  • Stir in the wine and lemon juice. Increase the heat to high and boil the liquid until it thickens slightly, about 1 minute. Remove the skillet from the heat and stir in the remaining 2 tablespoons butter and the parsley. Add the shrimp back to the skillet and toss to coat with the sauce. Transfer to a serving dish and top with more chopped parsley. Serve with crusty bread or pasta.

CLASSIC SHRIMP SCAMPI



Classic Shrimp Scampi image

America can't seem to get enough of shrimp scampi: It's one of the 10 most-searched recipes on FoodNetwork.com during the summer (more popular than burgers!) and #shrimpscampi has more than 134,000 posts on Instagram. What's the excitement all about? Do we love shrimp scampi because it's simple but seemingly fancy? Or because it's done in 30 minutes? Or because we just can't resist a buttery wine sauce? All of the above!

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces linguine
1 1/4 pounds large shrimp, peeled and deveined
1/3 cup extra-virgin olive oil
5 cloves garlic, minced
1/4 to 1/2 teaspoon red pepper flakes
1/3 cup dry white wine
Juice of 1/2 lemon, plus wedges for serving
4 tablespoons unsalted butter, cut into pieces
1/4 cup finely chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Reserve 1 cup cooking water, then drain.
  • Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced, 2 minutes.
  • Return the shrimp and any juices from the plate to the skillet along with the linguine, butter and 1/2 cup of the reserved cooking water. Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed. Season with salt; stir in the parsley. Serve with lemon wedges.

SHRIMP SCAMPI



Shrimp Scampi image

A simple but elegant shrimp dish. Combine it with garlic bread and a salad for a delicious dinner.

Provided by RNCOGGINS

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

Time 25m

Yield 4

Number Of Ingredients 8

1 (8 ounce) package angel hair pasta
½ cup butter
4 cloves minced garlic
1 pound shrimp, peeled and deveined
1 cup dry white wine
¼ teaspoon ground black pepper
¾ cup grated Parmesan cheese
1 tablespoon chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.
  • Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3 to 5 minutes.
  • Stir in wine and pepper. Bring to a boil and cook for 30 seconds while stirring constantly.
  • Mix shrimp with drained pasta in a serving bowl. Sprinkle with cheese and parsley. Serve immediately.

Nutrition Facts : Calories 605.6 calories, Carbohydrate 35.5 g, Cholesterol 246.7 mg, Fat 30.8 g, Fiber 2.1 g, Protein 35.3 g, SaturatedFat 17.5 g, Sodium 680.1 mg, Sugar 1.7 g

SHRIMP SCAMPI



Shrimp Scampi image

This shrimp scampi recipe looks elegant enough to serve to company, but it's easy to prepare. The bright flavors of lemon and herbs enhance the shrimp. Serve it over pasta and wait for the compliments. -Lori Packer, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

3 to 4 garlic cloves, minced
1/4 cup butter, cubed
1/4 cup olive oil
1 pound uncooked medium shrimp, peeled and deveined
1/4 cup lemon juice
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1/2 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1/4 cup minced fresh parsley
Hot cooked angel hair pasta

Steps:

  • In a 10-in. ovenproof skillet, saute garlic in butter and oil until fragrant. Add the shrimp, lemon juice, pepper and oregano; cook and stir until shrimp turn pink. Sprinkle with cheese, bread crumbs and parsley. , Broil 6 in. from the heat for 2-3 minutes or until topping is golden brown. Serve with pasta.

Nutrition Facts : Calories 395 calories, Fat 30g fat (11g saturated fat), Cholesterol 177mg cholesterol, Sodium 420mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.

CLASSIC SHRIMP SCAMPI



Classic Shrimp Scampi image

Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations. This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread. However you make the dish, once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires.

Provided by Melissa Clark

Categories     weekday, weeknight, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1/2 cup dry white wine or broth
3/4 teaspoon kosher salt, or to taste
1/8 teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper
1 3/4 pounds large or extra-large shrimp, shelled
1/3 cup chopped parsley
Freshly squeezed juice of half a lemon
Cooked pasta or crusty bread

Steps:

  • In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
  • Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 5 grams, Sodium 1129 milligrams, Sugar 1 gram, TransFat 0 grams

SEAFOOD SCAMPI



Seafood Scampi image

Make and share this Seafood Scampi recipe from Food.com.

Provided by Lvs2Cook

Categories     Very Low Carbs

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/2 cup butter
1/4 cup olive oil
4 garlic cloves, minced
2 tablespoons fresh parsley
2 lemons, juice of
2 cups pinot grigio wine
2 lbs sea scallops
1 lb medium shrimp, peeled
2 lbs haddock, cut into 2-inch pieces
hot cooked pasta

Steps:

  • In the top of a large double boiler set over simmering water, combine the butter and oil.
  • When the butter has melted, add the garlic.
  • When the garlic becomes translucent, stir in the parsley, lemon juice and wine.
  • When this liquid is hot, add the seafood (this should be about 20 minutes before serving).
  • The scallops will be firm but not hard, the shrimp, pink, and the haddock, flaky, when done.
  • Serve over the pasta of your choice.

Nutrition Facts : Calories 671.1, Fat 28.2, SaturatedFat 11.6, Cholesterol 317.7, Sodium 598, Carbohydrate 8, Fiber 0.1, Sugar 0.4, Protein 77.9

SHRIMP SCAMPI ZOODLES



Shrimp Scampi Zoodles image

Provided by Valerie Bertinelli

Categories     main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 13

6 cloves garlic
1 1/2 pounds peeled and deveined large shrimp
4 tablespoons extra-virgin olive oil
2 tablespoons lemon zest (from 1 lemon)
Kosher salt
1 teaspoon crushed red pepper flakes
5 tablespoons unsalted butter
1 large shallot, cut into rings
1/2 cup white wine, such as Pinot Grigio
1/4 cup lemon juice (from 2 to 3 lemons)
6 large zucchini, spiralized into noodles
2 tablespoons chopped fresh chives
2 tablespoons chopped perhaps parsley

Steps:

  • Grate 3 of the garlic cloves and add to a large mixing bowl. Add the shrimp, 2 tablespoons of olive oil, lemon zest, 1 teaspoon kosher salt and 1/2 teaspoon red pepper flakes. Whisk to combine. Slice the remaining 3 cloves of garlic and set aside.
  • Thinly slice the remaining garlic cloves.
  • Heat a large high-sided skillet over medium-high heat. Add 3 tablespoons of unsalted butter. Once the butter melts add the shrimp and cook, stirring occasionally, until the shrimp is pink and cooked through, about 4 minutes. Remove the shrimp to a plate.
  • Turn the heat down to medium-low and add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil. Once the butter melts, add the shallot and sliced garlic. Cook, stirring, until the shallots are slightly soft and the garlic is fragrant, about 2 minutes.
  • Add the white wine, lemon juice, and 1/2 teaspoon chili flakes. Deglaze the pan, scraping up any brown bits that have formed on the bottom of the pan. Cook until the harsh alcohol smell burns off and the liquid is slightly reduced, about 2 minutes.
  • Next, add the zoodles and 1/2 teaspoon salt. Cook, stirring occasionally, until the zoodles are slightly softened but still have some bite, 5 to 7 minutes.
  • Add the shrimp back into the pan and toss to combine. Turn off the heat and add the chopped chives and parsley. Serve immediately.

SEAFOOD SCAMPI



Seafood Scampi image

This recipe is from The Hog's Breath Saloon and Cafe in Destin Florida. Great served in a bowl with crusty french bread or over pasta or rice. prep time includes cleaning of shrimp.

Provided by MARIA MAC

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup fresh parsley (chopped)
1/2 cup butter (softened)
1/4 cup fresh lemon juice
2 tablespoons heavy cream
1 teaspoon Worcestershire sauce
4 garlic cloves (minced)
1 teaspoon salt
1 lb sea scallops
1 lb shrimp (shelled and deveined)
3 teaspoons olive oil
2 plum tomatoes (seeded and chopped)
1/2 cup fresh basil (thinly sliced)
1/4 cup dry white wine

Steps:

  • In a bowl mix first 7 ingredients.
  • Pat seafood dry.
  • In nonstick 12 inches skillet, heat 2 tsp oil over medium heat.
  • Add scallops and cook 2-3 minutes or until just opaque,turn over once. Transfer to medium bowl.
  • Add remaining oil to skillet and cook shrimp 2-3 minutes or until just opaque stirring frequently. Transfer to medium bowl.
  • Add tomatos, basil,and wine to skillet; cook until almost dry, stirring.
  • Stir in butter until just melted.
  • Remove from heat and stir in seafood.

Nutrition Facts : Calories 340.6, Fat 21.4, SaturatedFat 11.5, Cholesterol 187.7, Sodium 746.9, Carbohydrate 5.9, Fiber 0.6, Sugar 1.1, Protein 29

SHRIMP SCAMPI



Shrimp Scampi image

Garlicky, buttery shrimp scampi is an Italian-American restaurant staple that takes little more than a skillet and 15 minutes of your time to make at home.

Provided by Lidia Bastianich

Yield 4-6 servings

Number Of Ingredients 11

3 shallots, peeled and chopped (about ½ cup)
7 garlic cloves, crushed and peeled
¾ cup extra-virgin olive oil
2 pounds extra-large or jumbo shrimp, peeled and deveined
4 sprigs fresh thyme
2½ teaspoons kosher salt
2 cups dry white wine
2 tablespoons freshly squeezed lemon juice
6 tablespoons unsalted butter
½ cup chopped fresh Italian parsley
1 tablespoon dry bread crumbs, if needed

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.

SHRIMP-SCAMPI PAN BAKE



Shrimp-Scampi Pan Bake image

For a streamlined, stress-free meal, slide this shrimp scampi supper into the oven. Preheating the baking sheet gives the sliced potatoes a headstart to crispness, and the broiler steps in at the last minute to cook the garlicky shrimp.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 40m

Yield Serves 4

Number Of Ingredients 8

1 1/2 pounds Yukon Gold or russet potatoes, peeled and cut into 1/4-inch rounds
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 bunch asparagus (about 1 pound), trimmed
1 pound peeled and deveined large shrimp
1 teaspoon dried oregano or marjoram
1 tablespoon chopped garlic (from 2 to 3 cloves)
1 lemon, thinly sliced into rounds, plus wedges for serving

Steps:

  • Preheat oven to 475°F, with a rimmed baking sheet on center rack and another rack in top position. Toss potatoes with 3 tablespoons oil; season with salt and pepper. Spread in a single layer on sheet and roast on center rack, flipping once, until beginning to brown, about 15 minutes.
  • Meanwhile, toss asparagus with 1 tablespoon oil, and toss shrimp with remaining 1 tablespoon oil, oregano, and garlic. Season both with salt and pepper.
  • Remove sheet from oven; flip potatoes and push to one side, then add asparagus to other. Roast until potatoes are just tender, 6 to 7 minutes. Switch oven to broil; add shrimp and lemon rounds on top of asparagus and potatoes.
  • Broil on top rack until shrimp are opaque and browned in places, and asparagus and potatoes are cooked through, about 3 minutes more. Serve.

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From therecipes.info


SEAFOOD PASTA WITH SHRIMP AND SCALLOPS (AND GARLIC!)
2020-08-19 When the pan and oil are very hot, add the scallops and sear them for about 1 1/2 minutes before adding the shrimp, garlic, and parsley. Cook for another 2 minutes, then turn the scallops and shrimp and cook for a further 1 1/2 minutes. Next, add the wine, which will cook down quickly, scraping the bottom of the pan.
From christinascucina.com


CLASSIC SHRIMP SCAMPI - THE CHUNKY CHEF
2021-09-20 Pay dry and season with salt and pepper. Start sauce. Heat butter, parsley, garlic, and lemon zest and cook for a minute or two. Cook shrimp. Increase heat, cook shrimp for 1 minute. Pour in wine and chicken broth. Cook the wine until reduced by half, then add chicken broth and simmer another 1-2 minutes. Stir in lemon juice.
From thechunkychef.com


EASY SHRIMP SCAMPI {WITHOUT WINE} - I AM HOMESTEADER
2022-06-30 Instructions. Pat shrimp dry and arrange evenly on a paper plate. Season with salt and pepper on all sides. In a large skillet over medium heat, melt butter. After the butter has melted, add the shrimp to the skillet in an even layer. Cook the shrimp, without disturbing them, for 1 minute. Add garlic to the pan and cook for 1 minute.
From iamhomesteader.com


QUICK SHRIMP SCAMPI - JUST A TASTE
2022-04-11 Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 10 minutes. While the pasta cooks, make the sauce. In a large sauté pan set over medium-high heat, add the olive oil. Once the oil is hot, add the cherry tomatoes and cook, stirring, for 2 minutes. Add the garlic and chili flakes and cook, stirring ...
From justataste.com


CRAWFISH SCAMPI - CREOLE CAJUN CHEF
2018-05-28 This week, I would like to share with you two pasta dishes. Today’s is a twist on the classic Shrimp Scampi. It is a good as the original. 1 pound Crawfish Tails Creole Seasoning 1/3 cup Butter 4 tablespoons Garlic, minced 1/4 cup Green Onions 1/4 cup Seafood Stock 2 tablespoons Lemon Juice 2 tablespoons fresh Parsley, chopped 8 ounces cooked Pasta, …
From creolecajunchef.com


SHRIMP AND SCALLOP SCAMPI RECIPE - TASTING TABLE
2022-04-14 Boil the pasta according to package directions, reserving ½ cup of the pasta water before draining. Drain and reserve pasta. Peel the shrimp and reserve shell or tails, and de-vein, if …
From tastingtable.com


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