SHRIMP SCAMPI RAVIOLI WITH LEMON PEPPER CREAM RECIPE - (4.8/5)
Provided by gstark
Number Of Ingredients 6
Steps:
- Combine shrimp, sauce, lemon juice and lemon peel in small saucepan. Heat over medium-low heat, stirring occasionally, until heated through (do not boil). Serve over pasta. Sprinkle with parsley.
CREAMY SHRIMP SCAMPI WITH HALF-AND-HALF
Dinner doesn't have to take forever--prove it with this fast and delicious shrimp scampi recipe.
Provided by thedailygourmet
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp Shrimp Scampi
Time 20m
Yield 2
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1175.1 calories, Carbohydrate 106.9 g, Cholesterol 405.5 mg, Fat 57.2 g, Fiber 4.7 g, Protein 59 g, SaturatedFat 24.9 g, Sodium 959.4 mg, Sugar 4.3 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
LEMON SHRIMP RAVIOLI TOSS
Treat yourself to this attractive main dish for one that relies on shrimp and convenient cheese ravioli cooked in a light lemony sauce. "Being an avid crafter and quilter, I'm usually running short on time, so I make this often," says Emma Magielda of Amsterdam, New York.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 1 serving.
Number Of Ingredients 6
Steps:
- Cook ravioli according to package directions. Meanwhile, in a microwave-safe 1-qt. dish, melt butter; stir in the lemon juice, basil and lemon zest. , Drain ravioli. Add shrimp and ravioli to the butter mixture; toss to coat. Cover and microwave on high for 1-3 minutes or until heated through.
Nutrition Facts : Calories 803 calories, Fat 35g fat (21g saturated fat), Cholesterol 472mg cholesterol, Sodium 1235mg sodium, Carbohydrate 62g carbohydrate (2g sugars, Fiber 3g fiber), Protein 60g protein.
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.
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- Get water ready for ravioli, mine only took 8 minutes to cook so don't start cooking these until the scampi is almost ready.
- Over medium high heat place a large sauté pan, when it gets hot carefully add the olive oil and then the chopped garlic.
- Allow the garlic to sear for about 15 seconds then add in the shrimp and let them cook for 2-3 minutes until they are almost done.
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- In a large shallow pan, turn on medium-high heat. Heat the olive oil and begin to melt the 3 tablespoons of butter. Once the butter has melted and the oil and butter begin to bubble, add the diced onions and cook until translucent. Once the onions have cooked, add the minced garlic and cook until fragrant, about 2-3 minutes.
- Add the white wine, lemon juice, and extra 2 tablespoons of butter. Allow the wine to simmer for 2-3 minutes.
- Add the heavy cream and bring to a simmer. Once the cream begins to simmer, add the grated parmesan cheese, red crushed pepper flakes, salt, pepper, garlic and onion powder, and fresh basil. Stir to combine and simmer for 2 minutes.
- Add the shrimp and ravioli to the pan and use a spatula or flat spoon to fold together. Once well combined, cover with lid and allow to simmer for about 7-10 minutes. Top off the dish in the pan with an extra ⅓ cup of grated parmesan cheese and serve.
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