Shrimp Scampi Ala Norelllaura Recipes

BAKED SHRIMP SCAMPI

Steps:

• Preheat the oven to 425 degrees F.
• Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
• In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
• Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

SHRIMP SCAMPI

Steps:

• Boil water for the pasta and have it ready.
• Melt the butter and heat the olive oil in a large skillet over medium heat. Add the garlic and onions and cook until the onions are translucent, 2 to 3 minutes. Add the shrimp, then stir and cook for a couple of minutes. Squeeze in the lemon juice. Add the wine, hot sauce, salt and pepper. Stir and reduce the heat to low.
• Throw the angel hair pasta into the boiling water. Cook until just al dente. Drain, reserving a cup or 2 of the pasta water.
• Remove the skillet from the heat. Add the pasta and toss, adding a splash of pasta water if it needs to be thinned. Taste for seasoning, adding salt and pepper if needed. Top with the grated Parmesan and minced parsley and serve immediately.

CLASSIC SHRIMP SCAMPI

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 ALA NORELLLAURA

Steps:

• Heat the olive oil in a large skillet over medium-low heat; cook and stir the garlic, bell pepper, and red pepper flakes in the oil about 20 minutes. Dredge the shrimp in the flour to coat, then shake off the excess. Raise heat to medium-high and stir in the shrimp and tomato; cook until the shrimp is pink, 3 to 5 minutes. Add the lemon juice, wine, and butter; continue cooking until the sauce thickens, about 5 minutes more. Garnish with parsley to serve.

SHRIMP SCAMPI ALA NORELLLAURA

Steps:

• Heat the olive oil in a large skillet over medium-low heat; cook and stir the garlic, bell pepper, and red pepper flakes in the oil about 20 minutes. Dredge the shrimp in the flour to coat, then shake off the excess. Raise heat to medium-high and stir in the shrimp and tomato; cook until the shrimp is pink, 3 to 5 minutes. Add the lemon juice, wine, and butter; continue cooking until the sauce thickens, about 5 minutes more. Garnish with parsley to serve.

SHRIMP SCAMPI ALA NORELLLAURA

Steps:

• Heat the olive oil in a large skillet over medium-low heat; cook and stir the garlic, bell pepper, and red pepper flakes in the oil about 20 minutes. Dredge the shrimp in the flour to coat, then shake off the excess. Raise heat to medium-high and stir in the shrimp and tomato; cook until the shrimp is pink, 3 to 5 minutes. Add the lemon juice, wine, and butter; continue cooking until the sauce thickens, about 5 minutes more. Garnish with parsley to serve.

SHRIMP SCAMPI ALA NORELLLAURA

Steps:

• Heat the olive oil in a large skillet over medium-low heat; cook and stir the garlic, bell pepper, and red pepper flakes in the oil about 20 minutes. Dredge the shrimp in the flour to coat, then shake off the excess. Raise heat to medium-high and stir in the shrimp and tomato; cook until the shrimp is pink, 3 to 5 minutes. Add the lemon juice, wine, and butter; continue cooking until the sauce thickens, about 5 minutes more. Garnish with parsley to serve.

SHRIMP SCAMPI ALA NORELLLAURA

Steps:

• Heat the olive oil in a large skillet over medium-low heat; cook and stir the garlic, bell pepper, and red pepper flakes in the oil about 20 minutes. Dredge the shrimp in the flour to coat, then shake off the excess. Raise heat to medium-high and stir in the shrimp and tomato; cook until the shrimp is pink, 3 to 5 minutes. Add the lemon juice, wine, and butter; continue cooking until the sauce thickens, about 5 minutes more. Garnish with parsley to serve.

SHRIMP SCAMPI ALA NORELLLAURA

Steps:

• dredge shrimp in flour and set aside.
• combine olive oil, garlic, red bell pepper and red pepper flakes in a large skillet and saute on med low heat for 20 minutes to infuse flavors turn heat up to med high and add tomatoes and shrimp and cook until just pink add wine, butter and lemon juice and cook until sauce thickens.
• garnish with parsley and serve with bread to sop up sauce.