Shrimp Scampi Cream Soup Recipes

CREAMY SHRIMP SCAMPI WITH HALF-AND-HALF

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes.
• While pasta cooks, melt 2 tablespoons butter in a skillet over medium heat. Add garlic and cook until fragrant and lightly browned, about 1 minute. Add shrimp and cook until tails start curling in, about 2 minutes per side. Add remaining butter, Pinot Grigio, lemon juice, half-and-half, and Parmesan cheese. Stir to incorporate.
• Drain linguine and divide noodles between 2 bowls. Serve shrimp mixture on top and garnish with parsley.

SHRIMP SCAMPI

Steps:

• Bring a large pot of water to a boil over high heat. Add the pasta and a generous pinch of salt and cook until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.
• Meanwhile, heat a large saute pan over high heat. Add 1 1/2 tablespoons of the oil and swirl it to coat the pan. Add the shrimp in a single layer. Sprinkle with salt and pepper. After 2 minutes, turn the shrimp over; add the remaining 1 1/2 teaspoons of oil, the garlic, and the red pepper flakes. Stir constantly for 1 to 2 minutes, regulating the heat to avoid burning the garlic.
• Add the lemon zest and white wine to the shrimp. Stir to reduce the wine slightly. Add the lemon juice, cooked pasta, and reserved pasta water to the pan. Toss to combine. Remove from the heat and sprinkle with the parsley. Serve with a drizzle of olive oil and extra red pepper flakes on each serving.

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.

CREAMY SHRIMP SCAMPI

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.

CREAM OF SHRIMP SOUP

Steps:

• In a large saucepan melt the butter over medium heat.
• Add the carrots, onion, celery, potato and shrimp shells.
• Saute until the onion is translucent and the shells turn pink, around 3 minutes.
• Add the stock, cream, thyme, bay and all but 25 shrimp.
• Bring to a boil, reduce heat to a simmer and cook for 20 minutes.
• In small batches puree the soup in a food mill or food processor.
• Force puree through a strainer.
• Return the soup to the pan and season to taste with the salt and pepper.
• Add the remaining shrimp to the pot and cook to heat through, about 3 minutes.
• Ladle into 6 bowls with 5 shrimp in each.
• Garnish with chopped parsley.

SHRIMP-SCAMPI PAN BAKE

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.

SHRIMP SCAMPI CREAM SOUP RECIPE

Steps:

• Combine fish bones and vegetable stock in large saucepan. Bring to a boil. Add shrimp and cook until shrimp turn red, about 2 minutes. Remove shrimp from liquid and set aside. Strain and reserve liquid. Peel shrimp and reserve shells. Dice peeled shrimp and set aside. Heat oil in skillet over medium heat and add shrimp shells, onion, carrot and celery. Cook until onion is translucent, about 5 minutes. Add tomato and stir in tomato paste. Bring again to simmer. Add Cognac and ignite (being careful to keep hands, face and clothing away from flames). Let flames die down. Add reserved liquid and simmer 10 minutes. Strain soup into clean saucepan. Add 1 1/2 cups whipping cream and bring to a boil. Reduce heat and simmer 10 minutes. Whisk rice flour with a small amount of water to make a loose paste and stir into soup. Add reserved diced shrimp and salt and pepper to taste. Just before serving, bring soup to a boil. Remove from heat. Blend egg yolks with remaining 1/2 cup whipping cream. Whisk a small amount of soup into egg yolk mixture, then return to remaining soup. Do not reheat or the eggs will curdle. This recipe yields 6 servings. Each serving: 659 calories; 392 mg sodium; 296 mg cholesterol; 52 grams fat; 27 grams carbohydrates; 22 grams protein; 3.39 grams fiber.